Simalem Karo Mango Wet Hull

Simalem Karo – Mango Wet Hull

Wet Hull, Mango Co-Fermented

Good for you if: you want a fun, dessert-like Sumatra filter coffee where ripe mango sweetness meets the creamy body and comfort of a classic wet-hulled cup.

Grown in Karo, North Sumatra at 900–1,250 masl, this Catimor and Sigarar Utang lot from Simalem Coffee Estate is processed with the traditional Sumatran wet hull method and co-fermented with mango. In the cup, it opens with mango pudding sweetness, rounds into brown sugar and chocolate, and finishes with a creamy, comforting texture.

The mango co-fermentation brings a clear fruit character to the cup, while wet hulling keeps the full, rounded body Sumatra is known for.

Origins & details:

Origin: Indonesia – Karo, North Sumatra

Producer: Simalem Coffee Estate

Altitude: 900–1,250 masl

Variety: Catimor, Sigarar Utang

Process: Wet Hull

Fermentation: Mango Co-Fermented

Tier: Limited release

Roast profile: Filter-focused – ideal for V60, Kalita, Aeropress, and other brewers where you want ripe fruit sweetness and a creamy body.