Indonesia Shere Khan Wet Hulled 250G
Aromas of spices
Roasted for espresso and filter
☕ filter : 30 to 50g of coffee for 300ml of water
Today the 4th largest producer in the world, Indonesia is an archipelago of more than 15,000 volcanic islands where Arabica coffee (15%) and robusta coffee are mainly grown (85%) on the islands of Sumatra, Java, Bali, Flores, Sulawesi and Papua.
In Sumatra, three main regions of production exist: Lintong south of Lake Toba, Mandheling which is very close to Lintong and Aceh, which produces coffees at slightly lower altitudes.
The region is recognized for its diversified production systems which preserve many species, but also for its agro-climatic environment very favorable to the cultivation of coffee, allowing up to 2 harvests per year.
The people of Sumatra also differentiate themselves by the diversity of their cultures and traditions. All of these socio-cultural and environmental factors ensure the production of a specific coffee for each region.
In Indonesia, all coffee is harvested by hand and this coffee is no exception!
Shere Khan is a new café from our "LABEL" selection, presenting regional coffees. Produced in the Aceh region, it is prepared using the "Wet Hulled" method and is certified Organic Agriculture.
The Wet hulled method is a traditional preparation of Sumatra. The coffee is peeled at a high humidity, over 16%, then dried in green, which gives a bright blue color to the bean.
By the cup, this coffee is light and tart with spicy, cocoa, tobacco and vegetable notes.
What is specialty coffee?
Specialty coffee is a top-of-the-range coffee known as “rare”, with unique characteristics in the world. It is cultivated in the highest altitudes of the world, in family plantations whose objective is the superior quality, signed by a manual harvest in order to guarantee the perfection of the grain. The terroir coffees are carefully sourced for the care taken by the producer, a superior manual and selective harvest, full traceability, a cultivation method and a respected and controlled treatment process.
What is the Score?
The Specialty Coffee Association (SCA) defines a high standard coffee analysis procedure to assess all the specifics of specialty coffee. SCA determines the value of odor, aroma, body, acidity, possible defects. A coffee is rated on a scale of 100, and must obtain a minimum score of 80 points to be able to be determined as "specialty coffee".
Specialty coffee score classes
Ø 80+: very good coffees
Ø 85+: The excellence of the specialty
88+: The Grand Cru, the Rare
|Roasting||Amber - Expresso and filter|
|Coffee plantation||SHERE KHAN|
|Coffee farmer||Several small producers|
|Composition||100 % Arabica|
|Harvest period||October to June|
|Roasted for||Expresso and filter|