This coffee undergoes stricter quality control than G1 standards to ensure superior quality. It has a wonderful aroma of peach and plum, with a perfect balance of sourness and sweetness. In Indonesia, it is common for each farmer to carry out the process from harvest to primary drying before handing it over to exporters and middlemen. There would be no problem if the farmers always did the same set of tasks, but there were variations due to differences in drying times, and this was the problem with Mandhelin. Aiming for the ultimate in quality, this Cinar is made by driving cars in the early morning hours when people are sleeping, collecting beans when the temperature is low, and carefully selecting beans under the same conditions in one location, resulting in an outstanding sense of stability.

 Altitude: 1000m~
 Area: Mandelein Sinar
 Variety: Native species
 Farm name: Belongs to Ni-Futa district
 Production process: Sumatra style
 Roast level: medium roast
 cupping profile
 It has a wonderful aroma of peach and plum, with a perfect balance of sourness and sweetness.