Many of the islands of Indonesia were formed by volcanoes. This created mountainous regions with rich soil that is ideal for growing coffee. Sumatra Mandheling coffee is grown on the lofty volcanic slopes of Mount Leuser near the port of Padang in the Balak region of west-central Sumatra.
The unique method used in its production results in a very full body with a concentrated flavor, 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 flavor profile (low acidity and a richness that lingers on the back of the palate) and gives the green beans a signature dark color. Notes of chocolate are evident in the finish.
This Sumatran coffee is Double or Triple-Picked, 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.
- Roast Level: Medium.
- Region: Batak Region of West-Central Sumatra, Aceh.
- Growing Altitude: 1,000 – 1,500 m.
- Varietal: Catimor, Typica.
- Process: Wet hulled, sun-dried.
- Cup Characteristics: Cedar notes; clean earth & herbal; sweet tobacco; spice & chocolate.