Country: Indonesia
Region: Mandheling
Varietal: Sigararutang, Jember Lini S795, Andungsari
Process: Wet-Hulled
Altitude: 1,300 - 1,600 MASL
Cupping Notes: Baking Spices, Brown Sugar, Fruit Leather
Recommended Roast:City to Full City+
Good For: Auto Drip, Full Immersion, Espresso

Description: Sumatra is the largest island in the Indonesian archipelago and the sixth largest island in the world. The North Sumatra Province is home to some of the world’s most prized coffee. When discussing Sumatran arabica coffee, the two primary qualities are Sumatra Mandheling and Sumatra Lintong. Both are truly unique in their flavors and lineage.

The growing region of Aceh is home to the Mandheling coffees. The name derives from inhabitants of the Batak area know historically as the Mandhailing people. The coffee in this region was originally planted by Dutch colonists in the 19th century.

Mandheling coffee is processed using a method referred to as wet-hulling where coffee cherries are harvested, de-pulped then washed and partially sundried. Following this step, the coffee is wet hulled to remove the parchment skin then dried further in green form before sorting and grading. The resulting green coffee has a beautiful blue green appearance.

In the cup Mandheling coffees are full-bodied, spicy and complex. These coffees are often described as spiced or even herbal in their aroma. We look for Mandhelings that exhibit these characteristics and avoid the earthy and musty flavors sometimes associated with lower quality Sumatra types. We’ve been buying Sumatran coffee literally since we were licensed to import green coffee, and we’re always looking for delicious, clean coffees from the island, like this one with notes of Baking Spices, Brown Sugar, and Fruit Leather.