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INDONESIA SUMATRA Notes: Heavy Earthy, Spice, Chocolate, Sweet tobacco
ALTITUDE: 1,200 - 1,600 m
VARIEITIES: Catimor, Bourbon, S Lini, TimTim, P 88, Ateng
PROCESSING: Wet hulled, sun dried
Q-GRADE: 87 Points
CUP: Mild acidity, heavy body
CERTIFICATIONS: Organic, Fair Trade
FLAVOR: Earthy, chocolate, sweet tobacco, almond
Sumatra Mandheling is grown on the slopes of Mount Leuser, a volcano near the port of Padang, in the Batak area of Aceh. Mandheling coffees are named in honor of the Mandailing people, an ethnic group in the Batak area.
What makes this coffee special is the unique is this processing method of "wet hulling". This involves hulling the parchment off the bean at roughly 50 percent moisture content (versus 10 to 12 percent moisture, as is common in most other coffee processes and regions). They’re then hulled and bagged and sent to rest—which is also unique to Indonesia; elsewhere, hulling typically takes places just before the coffee is shipped to the port. This process gives the beans a delicate acidity, creamy body and flavors from chocolate and red fruit to earthy, herbal, umami and sweet tobacco.
Our goal is 100% customer satisfaction, so we offer a 100% refund, no return needed, if you are not satisfied with our product! We only ask that you reach out to us directly to provide your feedback and hopefully we can offer you another product that better fits your needs!
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Fresh coffee does not like these 3 elements- Light, Air, and Heat. It's best to keep your beans in the original bag provided that was designed for coffee, stored at room temperature. After each use, be sure to press out the air out of the bag and seal it with the ziplock.
What's that plastic thing inside the bag that leads to a hole in the front of the bag? It's a sign of true freshness! It's actually a degassing one-way valve. As fresh roasted coffee rests, it continues to let off CO2, and this valve allows the gasses to leave the bag, while not allowing oxygen in.