Most Sumatran coffees are semi washed process (wet-hulled) which largely dictates the flavour of them so it’s nice to taste a washed process to taste this unusual single variety! In this coffee w...
Most Sumatran coffees are semi washed process (wet-hulled) which largely dictates the flavour of them so it’s nice to taste a washed process to taste this unusual single variety! In this coffee we’re enjoying a thick mouthfeel with subtle fruit notes like cooked apple and raisins and sweetness that reminds us of caramel.
Wahana Estate, situated in North Sumatra’s Sidikalang region, is one of Indonesia’s most ambitious specialty coffee farms. Founded in 2005, the estate spans close to 468–500 hectares, about 250 of which are dedicated to specialty coffee cultivation, with additional land serving as a nursery and support infrastructure.
Wahana grows a wide range of both local and introduced varieties — including Rasuna, Longberry, and experimental hybrids — each kept separate throughout processing to maintain distinctive cup profiles. Coffee is typically processed using giling basah (wet-hulling), a traditional Sumatran method that contributes to deep body, muted acidity, and earthy, herbal character.
Beyond production, Wahana places strong emphasis on sustainability and community support. The estate provides smallholder farmers with seedling material, training, organic composting, and maintains social services including housing, healthcare, and education for workers’ families. Over the years, Wahana has gained recognition for combining traditional Sumatran practices with varietal experimentation, striving for consistency, traceability, and elevated quality in its coffees.
Rasuna is a hybrid Arabica coffee variety developed in Indonesia, primarily cultivated in Sumatra. It is a cross between Catimor and Typica, bred to combine the disease resistance and high yield of Catimor with the superior cup quality of Typica. Rasuna plants are well adapted to the island’s humid, high-altitude environments and are known for their resilience against coffee leaf rust. In the cup, Rasuna coffees often display a balanced profile with medium body, low to medium acidity, and notes of dark chocolate, spices, and tropical fruit.
In Sumatra, washed coffee is also known as ‘dry hulled’, in comparison to wet hulled or Giling Basah which is the most synonymous coffee process in Indonesia. Cherries are picked and delivered to the on-estate processing site. Cherries are washed and sorted before being pulped. Fermentation then occurs for 12 hours to remove the remaining mucilage. Parchment coffee is then dried for 7 days, using a mix of covered patios and mechanical driers to finish, depending on space and weather.