Region: Island Oceania
Roast: Medium or Dark
Cupping notes: Cedar, Cherry, Dark Chocolate, Vanilla
"Our dry-processed Sumatra Mandheling coffee is the boldest of the Indonesian coffee growing world. It has very low acidity, is deeply complex and is entirely sensed in the anterior regions of the palate. Our Sumatra is known for its heavy body and rich complex earthy tones.
Sumatra is the second largest of the 13,500 islands that comprise Indonesia. Many of the islands of Indonesia were formed by volcanoes and are, therefore, mountainous with rich soil that is ideal for growing coffee. It is no wonder that some of the worlds most famous coffees come from this region. Sumatra is a relatively rare, though famous coffee, that is considered by connoisseurs to be one of the worlds finest. The natural drying method used in its production results in a very full body and a richness that lingers on the back corners of your tongue."
Coffee from this western-most island in Indonesia is intriguing and complex, due to the large number of small-holder producers and the unique "giling basah" (wet hulling) processing technique they use. At the green bean stage, coffee from this area has a distinctive bluish colour, which is attributed to processing method and lack of iron in the soil.
Coffees from Sumatra are known for smooth, sweet body that is balanced and intense. Depending on the region, or blend of regions, the flavours of the land and processing can be very pronounced. Notes of cocoa, tobacco, smoke, earth and cedar wood can show well in the cup. Occasionally, Sumatran coffees can show greater acidity, which balances the body. This acidity takes on tropical fruit notes and sometimes an impression of grapefruit or lime.
Mandheling is a trade name, used for arabica coffee from northern Sumatra. It was derived from the name of the Mandailing people, who produce coffee in the Tapanuli region of Sumatra. Mandheling coffee comes from Northern Sumatra, as well as Aceh.
Lintong coffee is grown in the District of Lintong Nihuta, to the south-west of Lake Toba. This large lake is one of the deepest in the world, at 505 meters. The coffee production area is a high plateau, known for its diversity of tree fern species. This area produces 15,000 to 18,000 tons of arabica per year. A neighbouring region, called Sidikalang, also produces arabica coffee.
Gayo is a region on the hillsides surrounding the town of Takengon and Lake Tawar, at the northern tip of Sumatra, in the region of Aceh. The altitude in the production area averages between 1,110 and 1,600 meters. The coffee is grown by smallholders under shade trees.
Coffee from this region is generally processed at farm-level, using traditional wet methods. Due to the giling basah processing, Gayo Mountain coffee is described as higher toned and lighter bodied than Lintong and Mandheling coffees from further east in Sumatra.
It is the lowest acid coffee in the world!!!