Sumatra Mandheling _ Organic Coffee

Indonesia Sumatra _ Rain Forest Alliance _ Mandheling G1 Coffee

Full body with a concentrated flavour of herbal nuances and spicy finish.
A low acidity with a richness that lingers on the back of the palate.
Clean earthy, herbal, woody notes, spicy flavour.
Winey, chocolate aftertaste

Cupping Notes Strong cedar notes, consistent, balanced, sweet tobacco, spicy, chocolate

Country Indonesia Sumatra
Region Batak, West-Central, Aceh - RFA Certified
Altitude 2500' - 5000'
Variety Catimor, Typica
Harvest Period June - December
Milling Process Giling Basah (wet-hulled), Sundried
Aroma Slightly Earthy
Flavour Herbal, Chocolate, Clean Earthy, Woody Notes, Spicy
Body Full
Acidity light

 Many of the islands of Indonesia were formed by volcanoes. Therefore, they are mountainous and have rich soil that is ideal for growing coffee. It is no wonder that some of the world’s most famous coffees are grown on the islands of the Malay Archipelago of Indonesia: Sumatra, Sulawesi, and Java. Approximately 15% of all the coffee grown in Indonesia is Arabica. Sumatra is the second largest island of the Republic of Indonesia. Sumatra Mandheling coffee is grown on the lofty volcanic slopes of Mount Leuser near the port of Padang in the Batak region of west-central Sumatra. Coffee trees were originally brought to Indonesia in the early 19th century by the Dutch, who sought to break the world-wide Arabic monopoly on the cultivation of coffee. Within a few years, Indonesian coffee dominated the world’s coffee market. Yet by the end of the century disease completely destroyed the crop. Coffee trees were successfully replanted and quickly gained a large share of the world market until the plantations were ravaged again during World War II. “Mandailing”, spelled here correctly, is technically an ethnic group in Indonesia, not a region, as is Batak. The unique method used in its production results in a very full body with a concentrated flavour, garnished with herbal nuances and a spicy finish. Giling Basah, the name of the traditional Sumatran process, involves hulling the parchment off of the bean at roughly 50% moisture content; for comparison, most other processes hull coffee at around 10-12% moisture. This unique Sumatran process results in a trademark flavour profile (low acidity and a richness that lingers on the back of the palate) and gives the green beans a signature dark colour. Notes of chocolate are evident in the finish. We buy Grade 1 Sumatra’s as Double-Picked (DP) or Triple-Picked (TP), referring to the number of times the coffee is hand-picked for defects. This extra quality control results in a very consistent cup including only cherries at optimum ripeness.