Sumatra Mandheling Coffee
A coffee with a unique, sweet syrupy-flavor with bittersweet chocolate. In addition, the woody and spicy notes give the coffee a hint of earthiness. This full-bodied coffee has mild acidity that will wake up your senses.
About the Coffee:
The name “Mandheling” derives from the Mandailing people in North Sumatra. What gives these coffee “cherries” their uniqueness in flavor is the specific moisture content that is derived from the volcanic soil in Sumatra.
This process involves pulping the coffee and letting it dry down to around 35% moisture, and then hulling it while it is very soft and wet. (Hence the prevalence of so many split and flattened beans.)
After this, the coffee is dried on patios over the period of several days. Some processors pile the coffee up every night, and cover it with a tarp, which further enhances the wild, musty Sumatra flavor.
The coffee is ultimately down to between 12 and 14% moisture for export. This is unlike other origins, which adhere strictly to a 10-12% moisture spec. dried.