Taste
After aging for 18-24 months, our Sumatra Mandheling coffee acquires a neutral amount of acidity paired with a heavy body. You are sure to pick up the earthy undertones and feel a punch of spice on the taste buds. This is sure to delight a coffee drinker with a well trained palate.
Region
Cultivated in Sumatra, the second largest of the
13,700 + Indonesian islands, the Sumatra Mandheling is
a coffee lover’s delight. This Indonesian Coffee is produced from
Arabica beans grown at an altitude of 2500 – 5000 feet
in the Balak region, surrounded by the Lakes Toba and Takenon.
The Sumatran Arabica beans are possibly the most
full bodied beans in the whole world and account for
the sophisticated flavor of this coffee.
Coffee plantations were primarily introduced to Indonesia to break the Arabic domination of the world gourmet coffee trade. The Dutch were successful in their venture and Sumatra coffee beans gained the distinction of being included in the specialty coffee industry. The name Mandheling, funnily enough, does not come from any particular region. The Indonesian coffee gets its name from the ethnic group that resides in the Balak region.
The older the better, like a fine wine, is what one might say when speaking of coffee from Sumatra. Aged Sumatra is similar to it’s counterpart, Sumatra Mandheling, although it is aged to perfection. Now, not all “old” coffee is considered “aged” and actually many old coffees, if not properly stored can end up musty or “baggy” tasting. Aging is a delicate process that requires proper storage of the beans in just the right humidity.
