Sumatra Mandheling

Indonesia
Written By Nelson Amador

almond 〰️ chocolate 〰️ lemongrass 〰️

almond 〰️ chocolate 〰️ lemongrass 〰️

PACKING
60KG

GRADE
GRADE 1, 16/17

PROCESSING METHOD
SEMI-WASHED (WET-HULLED)

REGION
BATAK, WEST CENTRAL SUMATRA

ELEVATION
1200-1700M

VARIETAL
CATIMOR, TYPICA

HARVEST
OCTOBER-DECEMBER

PRODUCED BY
SMALLHOLDER Farmers

Sumatra Mandheling coffee beans are known for having a taste that is rich, full-bodied, earthy, rustic yet have a mild acidity. While higher acidity coffees overall are a deeply satisfying brew, it can be too much for coffee drinkers who prefer a milder experience. The low acidity makes Sumatra Mandheling a great option for people with acid sensitivities. The Catimor and Typica coffee plants harvested for the natural almond, chocolate, and lemongrass notes are enhanced by wet-hulling and sun drying the coffee beans. While there is increased experimentation among processing methods in Indonesia, the cultural predominance and economic advantages of wet hulling continue to permeate the region giving its unique flavors.

 

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Nelson Amador
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