Amokka

Mandheling is a name traditionally used for Arabica coffees from northern Sumatra, Indonesia, and originates from the Mandailing people of the region.

This coffee comes from the Gayo Highlands of Aceh in northern Sumatra, sourced through the Ketiara Cooperative. The cooperative is led by Ms. Rahmah, whose work has been central to improving both quality and opportunities for the many smallholder farmers she represents. More than seventy percent of Ketiara’s members are women, and the cooperative has become known for its focus on education, sustainable farming practices and community development.

The coffee is processed using the traditional wet-hulled method, a technique strongly associated with Sumatra. After pulping, the parchment is partially dried before the outer layer is removed while still moist. The beans then finish drying under the sun. This approach produces the intense, full-bodied profile that coffee from this region is known for, with deep sweetness, earthy warmth and a distinct rustic character.

"It was important for us to find a partner in Indonesia that shares similar values and that works hard to make a positive impact on the local community. We found that in Ms. Rahmah, the chairwoman and CEO of Ketiara. She is relentless in improving not only the quality of the coffee but also the quality of life for a whole generation of young farmers.

Rahmah has achieved remarkable progress in the traditionally male-dominated Gayonese society. Both she and Ketiara embody a professionalism and dedication to innovation that we deeply admire and connect with. Their tireless efforts to engage young farmers, especially women, are both inspiring and crucial to the community’s growth."

Gitega Hills Washing Station is located in Nyamagabe District in southern Rwanda, close to Nyungwe Forest and the highlands surrounding one of the traced sources of the Nile. The station is part of Trapro Coffee Washing Stations, founded by Bernard Uwitije, who grew up in a coffee-producing family and later built his business around fully washed specialty coffee.

The farms delivering cherry to Gitega Hills sit at high altitudes, around 1,700 to 1,900 metres above sea level, where cool temperatures, volcanic soils, and careful processing help create a clean and expressive cup. Coffee is selectively picked, washed, fermented, sorted by density, and dried slowly on raised beds.

"This is the kind of Rwanda we really enjoy, super sweet, fruity, and balanced, with a lively but elegant acidity. Although it's a natural it never gets too funky, just right. It has a really nice round and more approachable profile. We find a really pleasant range of flavours with some tropical notes, mango, strawberry and a caramelly finish"