Sumatra Mandheling

From the Central Aceh region in Northern Sumatra, this Mandheling exemplifies a classic Sumatran coffee, resulting from a practice of "wet hulling".   Pulped and dried for only a handful of hours, the beans maintain a high moisture content when sent to the mill where the parchment is then removed and the beans further dried, "exposed" on patios.  This processing technique typical of many Indonesian coffees is paramount to the development of the full bodied, earthy sweetness many of us love about coffee from Sumatra.

Cup Profile: full-bodied, low acidity, earthy, leathery, touch of spice, medium roast