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INDONESIA SUMATRA Notes: Heavy Earthy, Spice, Chocolate, Sweet tobacco

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  • 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.

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