Sumatra Mandheling

Grower:	Jagong Mill
Origin:	Aceh, Sumatra, Indonesia
Altitude:	1300 - 1600m
Process:	Wet hulled and Sun dried
Varietal:	Typica, Catimor, Bourbon
Certification:	Organic
Tasting Notes:	Prune, Molasses, Peat, Dark Chocolate
Body:	Full
Acidity:	Low

Flavour

A full body similar to the Guatemala but more nuanced flavours of:

• Prune
• Molasses
• Peat
• Slight bright fruity notes
• Dark Chocolate

Description

Grown on the Indonesian island of Sumatra, Mandheling is known as much for its smooth, full body (mouthfeel) as its rich, complex taste.

Sumatra Mandheling tasting notes often describe it as earthy and intense with an herbal aroma, unique to the region and not found in South American or African coffees.

With just enough acidity to provide a vibrancy, Mandheling coffee often exhibits tones of sweet chocolate and liquorice. The flavour of the coffee develops well because of the rich volcanic soil and tropical climate, despite not being very high altitude. 

Brewing

Sumatra Mandheling is also a great coffee for cold brewed specialty coffee drinks (espresso drinks), and takes milk or cream well without loss of flavour.

We recommend using a fine mesh filter rather than a paper filter if going the pour over (eg. Chemex) route, to retain the coffee oils that contribute to the flavour. This is of course a personal preference, and those who find the oils and incidental coffee grounds off-putting should use a paper filter if needed.