PT. Madalle’ …From farm to cup…
Five years of dedication bore fruit when, in 2017, our farms in Gayo Takengon, became the largest coffee producers on Sumatra. We have since built on our success and aim to do the same in the region of West Java and on the island of Flores. Our entry, a washed from Arabica Sumatra to Flores where the most famous Typica Caturra, had a special score in the heart of Coffee lovers due to an authentic production of this rare coffee.
Indonesia’s tradition of homegrown organic coffee.
More than 90% of Indonesia’s coffee is grown on cooperative farms. By actively avoiding chemical treatment methods many farmers’ cooperatives and exporters are internationally certified to market organic coffee.
Coffee from Sumatra, the western-most island in Indonesia, is produced with the unique “giving basah” (wet hulling) processing technique. At the green bean stage coffee from this area has a distinctive bluish hue. This is attributed to the processing method and the lack of iron in the soil. Coffees from Sumatra are known for their smooth and sweet body. This is balanced naturally by their greater acidity that takes on tropical fruit notes. The intense flavor sometimes leaves an impression of grapefruit or lime.
Pulp from the Java region is fermented and washed using the wet process, with rigorous quality control. This results in coffee with a good, heavy body and a sweet overall impression. They are sometimes rustic in their flavor profiles but display a lasting finish. At their best, they are smooth and supple and sometimes have a subtle herbaceous note in the after-taste. As they age, the beans turn from green to light brown, and their flavor gains strength while losing acidity. Aged coffees can display flavors ranging from cedar to spices such as cinnamon or clove, and often develop a thick, almost syrupy body. These aged coffees are called Old Government, Old Brown or Old Java.
Flores / Flower Island grows Arabica coffee on hillsides and plateaus at 1,200 to 1,800 meters. Most of the production is grown under the shade of trees and wet processed at the farm level. Coffee from Flores is known for sweet chocolate, floral and woody notes. A traditional style of processing, known as pulped natural, where parchment coffee is dried in its mucilage without fermentation, produces a floral coffee that has been found to be highly sought after.
Our Natural Yellow or Red Caturra shows off how much variety there is in coffee. They may be closely related but have different flavor profiles. In a side-by-side tasting of both coffees, Natural Red Caturra starts off sweeter than its yellow counterpart. Its dominant flavors: grape, berry, and chocolate. By contrast, the Natural Yellow Caturra has more tropical fruit flavors. Its intense acidity yields to sweetness as it cools. This rare variety of arabica coffee is named for its unusually yellow, rather than red, cherries. It’s as fussy as a pinot noir grape but thrives in the potassium-rich soil of Indonesia.
PT. Madalle’. Menara Karya 28th fl. Jl. H.R. Rasuna Said. Blok X-5, Kav. 1-2.
Jakarta 12950. Indonesia Tel: +62 21 5789 5888
Mobile: +62 812 90817544
+49 151 24663315
