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Sumatra Grade 1 Mandheling
Attention Coffee Lovers.
We know you love your dark roast coffee, but are you ready to try something different?
Is your coffee rich and vibrant enough for you?
Maybe it just doesn’t give you the satisfaction you need when you finish that last droplet?
Do you want something special to share with friends and family?
Well, we have the dark roast you’ve been looking for!
Sumatra Grade 1 Mandheling offers a creamy, full body with bittersweet-chocolate, spicy and earthy notes.
It’s an exotic coffee with a low acidity that will give new meaning to the coffee you drink with steak, tiramisu and just about anything else!
Made from the highest grade of coffee beans without any primary defects, this Grade 1 coffee grows at 1,200 to 1,400 meters above sea level in the rich, volcanic soil. Sumatra coffee is what North American buyers use to describe Indonesian coffee. It has a very distinctive flavor that’s earthy and sweet with a low-acid profile.
This is because of the unique, wet-hulled process.
Most coffee beans are fully washed when processed. But with this Sumatran coffee, the beans are hulled while they are still about 35% wet and soft. Then, they are dried in the sun on patios over several days. Unlike other coffees with a 10-12% moisture speculation, Sumatra Arabica dries to about 12 and 14% moisture when it is ready for export.
Sumatra Grade 1 Mandheling is also different when it comes to its name.
While most coffees are named after their region of origin, “Mandheling” derives from the Mandailing people in north Sumatra. Mandeheling is the most well known Sumatra region. It’s the trade name from the coffee growers in the Tapanuli area known as the Mandailing tribe.
This is the highest grade of beans, and to be classified as Grade 1 Coffee, the beans need to have no primary defects and 0-3 full defects, with a maximum of 5% above and below the specified screen size.
Genetic varieties include Catimor and Typica. This coffee is harvested from May through September and available in the United States from October through January.
Want to see what you’ve been missing in your current, dark roast?