Coffee beans Sumatra Mandheeling

Product description Coffee beans Sumatra Mandheeling

Not only is Sumatra the world's sixth largest island and chimpanzees jumping on your heads, but it also grows some seriously energizing coffee. After all, taste it and you will find several interesting taste notes.

Type of coffee: 100% arabica
Roasting: medium
Packaging: 50g / 220g / 1kg

Sumatra coffee from Indonesia has one of the most interesting origins of all coffees. Beginning in the 18th century, when the popularity of Sumatran coffee grew significantly, the unique shape and shade of these beans helped European traders recognize authentic Sumatran coffee. The taste of this coffee is often described as earthy and intense with a herbal aroma that is unique to this region and not found in any South American or African coffees.

Flavor profile

Mandheling has plenty of acidity to give it vibrancy and often has notes of sweet chocolate and licorice. The coffee's flavor develops well thanks to the rich volcanic soil and tropical climate despite not being grown at a significant altitude. All this results in a full and exotic taste similar to caramel accents. It has a full body like all premium coffees, often described as syrupy. It also gets its typical taste thanks to the unusual method of drying Giling Basah - wet peeling.

Cultivation, processing

While most coffees are named after the growing region or country they come from, Mandheling coffee is named after the people of Mandheling who traditionally grew and processed the coffee beans. It got its name thanks to a language mistake between a local resident and a Japanese soldier. Thus, Mandheling is a type of coffee grown in Pandang, a small island part of Indonesia, near the coffee district of Sumatra. Coffee plants were imported to this island at the beginning of the 19th century in an attempt to break the monopoly in coffee cultivation of other countries. It grows at an altitude of 700 to 1,500 meters above sea level. Coffee is often roasted to a dark or medium-dark color to enhance the coffee's sweet taste and earthy qualities. Green Sumatra coffee beans often have a unique asymmetrical shape and a deep aquamarine hue. Coffee connoisseurs would agree that their earthy, pungent and deep character is a by-product of the botanical diversity of these beans. Although the cherries are dry-processed, a method is used that involves washing the dried cherry skins in hot water, thus providing a more uniform appearance to the coffee beans and likely contributing to a milder taste. At the same time, the fruits have a much higher moisture content thanks to the non-standard drying method.

How to prepare it

Sumatra coffee is often sought after by those who are sensitive to acidic coffee. To preserve the coffee oils that contribute to the taste, we recommend using a mesh filter instead of a fine filter. This is of course a personal preference. Alternatively, you can stick to the ratio of 17 grams of water to 1 gram of coffee, combine the amount according to your taste.