A dense body with dancing sweetness. Savoured, it takes the noise out of life and creates a lingering symphony, setting the perfect tone as the day unfolds.
Originating from a micro-lot, this coffee produces earthy notes, viscous with low acidity and rustic sweetness. There is weight without heaviness that resonates deep inside the heart of the coffee.
Sumatra Mandheling originates from the finest of the traditional Arabica coffees of northern Sumatra. It is grown in a relatively small region just southwest of Lake Toba in the kecamatan or district of Lintongnihuta. Small plots of coffee are scattered over a high, undulating plateau of fern-covered clay. The coffee is grown without shade, but also without chemicals of any kind, and almost entirely by small holders.
Mandheling coffees are often labeled as dry-processed. In fact, the fruit usually is removed from the bean by a variety of hybrid methods. The most prevalent is a backyard version of the wet method. The farmers remove the skins from their little crops of coffee cherries immediately after picking using pulping machines usually constructed from scrap metal and wood and bicycle parts. The skinned, slimy beans are then allowed to ferment overnight in woven plastic bags. In the morning the fruit pulp or mucilage, loosened by the overnight fermentation, is washed off the beans by hand. The coffee (now in its parchment skin) is preliminary dried on sheets in the farmer’s front yard. The parchment skin is then removed by machine at a middleman’s warehouse and the coffee is further dried. Finally, the coffee is trucked down to the port city of Medan, where it is dried a third and final time. The result; a splendid, product with unique, low-toned richness.
Beans are best ground just prior to use. You will receive whole beans unless you indicate otherwise. If you would like your beans ground, please specify in the notes section of the checkout.