Sumatra Mandheling is known for its very heavy, almost syrupy body and its low acidity. This combination makes for a smooth, velvety, yet pronounced cup of coffee. Powerful aroma. Direct and sturdy with nutty flavor. This organic lot of Mandheling is from Central Aceh where the coffee was harvested, wet-hulled, dried and sorted three times, by hand, to eliminate imperfections. Drying occurs naturally and to some degree without extreme controls, which gives top Sumatra Mandhelings their individuality while retaining their regional character. Coffee was then sent on to the port of Medan for export. The coffee is farmed by a large group of smallholders, more than 500 in total, who grow the coffee at altitudes ranging from 1100 to 1700 meters (3,600 to 5,600 feet), mostly under Alue Keina shade trees. Most farms in the area range from one to four acres in size and are inter-planted with fruits and vegetables, allowing farmers to be more self sufficient in times of volatility. Before making this selection we cupped more than forty Sumatra Mandhelings from a large number of importers. The main crop in the region is September to December and this lot was among the first new crop to arrive in the US. We received them during the first week of February. Cup characteristics: Earthy, mouth-filling, supple coffee with pronounced aromatics of tobacco and exotic earth notes. Nutty, smooth on the palate. Sturdy, pronounced but not overbearing body. Roasting notes: C+ to FC are good levels for Sumatra, though it is also highly prized when roasting darker. You will find different taste characteristics at each point: At C+ sweeter, nuttier flavors, less mouthfeel; at FC mouthfeel intensifies and reveals the earthy character; as the coffee roasts longer and caramelizes the body remains with added bittersweet characteristics.
| Volume Price |
|---|
| Pounds | Price LB |
|---|
| 1 | $5.90 | | 2-4 | $5.61 | | 5-19 | $5.31 | | 20+ | $4.72 |
|
|
| | | Click bag for larger view | |
|
