Sumatra Mandheling DP

Country: Indonesia - Sumatra
Region: Mandheling
Varietal: Sigarautang, Jember Lini S-795, Andungsari
Process: Wet-Hulled
Altitude: 1300-1600 M
Grade: 1
Certification: Direct Trade
Cupping Notes: Medium Body, green popper, cedar, earthy

Description:

Sumatra is the largest island in the Indonesian archipelago and the sixth largest island in the world. The North Sumatra Province is home to some of the world’s most prized coffee. When discussing Sumatra arabica coffee, the two primary qualities are Sumatra Mandheling and Sumatra Lintong. Both are truly unique in their flavors and lineage.

The growing region of Aceh is home to the Mandheling coffees. The name derives from inhabitants of the Batak area know historically as the Mandhailing people. The coffee in this region was originally planted by Dutch colonists in the 19th century.

Mandheling coffee is processed using a method referred to as wet-hulling where coffee cherries are harvested, de-pulped then washed and partially sundried. Following this step, the coffee is wet hulled to remove the parchment skin then dried further in green form before sorting and grading. The resulting green coffee has a beautiful blue green appearance.

In the cup Mandheling coffees are full-bodied, spicy and complex. These coffees are often described as spicy or even herbal in their aroma. We look for Mandhelings that exhibit these characteristics and avoid the earthy and musty flavors sometimes associated with lower quality Sumatra types. Our history as buyers in Sumatra goes back over 25 years and we are especially proud of the special Sumatra coffees we offer at Mercon Specialty.

Mandheling is known as much for its smooth, full body (mouthfeel) as its rich, complex taste. Sumatra Mandheling tasting notes often describe it as earthy and intense with an herbal aroma, not found in South American or African coffees and that’s what makes it unique. With just enough acidity that provide a vibrancy, Mandheling coffee often exhibits tones of sweet chocolate and licorice. The flavor of the coffee develops well because of the rich volcanic soil and tropical climate.”