Roaster Notes: This coffee is a distinguished brew, noted for its very high body and low acidity, creating a profoundly rich and intense experience. It exudes a deep, earthy aroma with prominent notes of cedar, adding a rustic, woodsy quality to each cup. The flavor is further enhanced by the presence of cocoa, offering a subtle bitter undertone that beautifully complements the overall profile. Hints of molasses bring a mild, understated sweetness, perfectly balancing the low natural sugar content. This combination of flavors results in a coffee that is both bold and smooth, with a lingering aftertaste that encapsulates the unique terroir of the Sumatra Mandheling region. Ideal for those who savor a robust, full-flavored coffee, it stands out for its remarkable depth and body, making it a favorite among coffee aficionados.
Country of Origin: Indonesia
Best Brewing Method: Espresso
Origin of The Beans
Where does Sumatra Mandhling's beans come from?
Lake Toba, in Sumatra, Indonesia, is a renowned coffee region, celebrated for its unique microclimate and fertile volcanic soil surrounding the lake, the largest volcanic lake in the world. This area produces coffee with distinctive characteristics, thanks to the rich, ash-enriched soil and the high-altitude cultivation. The beans from Lake Toba are known for their full body, low acidity, and complex flavor profile, often featuring earthy, spicy, and herbal notes. The traditional processing methods, including wet hulling, contribute to the coffee's bold and intense flavors. The serene beauty of Lake Toba, combined with the cultural richness of the local Batak tribes, adds to the allure of the coffee. This region's commitment to quality and its unique environmental conditions make Lake Toba coffee highly sought after by connoisseurs worldwide.
In North Sumatra, Indonesia, a major coffee-producing region, small, family-owned farms dominate the landscape, though some larger estates are also present. These farms specialize in the unique wet-hulling process, a method adapted to accommodate the region's unpredictable rains during the drying season. After harvesting, the coffee cherries are pulped and then partially dried to a specific moisture level. This partial drying is key to the wet-hulling method, which involves removing the coffee bean's hull at this stage of semi-dryness. Subsequently, the beans are dried completely before being prepared for export. This traditional approach, combined with the region's rich volcanic soil and favorable climate, contributes to the distinctive flavor profile of the coffee. The small scale of these family farms ensures a hands-on approach to every step of production, from cultivation to processing, reflecting a deep connection to the land and a commitment to quality.
Process & Harvest
Wet Hulled, Patio Drying coffee is a unique process where beans, after being removed from their cherries, are dried on large patios while still moist. This method, prevalent in Indonesia, imparts a distinctively bold and earthy flavor profile to the beans, with a heavier body and a subdued acidity, making it a favorite among coffee enthusiasts who prefer a richer, more intense cup.