Sumatra Mandheling Sibaganding Tua Grade 1

Sumatra Mandheling coffee, grown at high elevations, is known for its low acidity, full body, and earthy, chocolatey notes. Farmers use the traditional wet-hulling (Giling Basah) process, which enhances its rich, syrupy profile.

Region - Bener Meriah district, Aceh Province, Sumatra, Indonesia 

Farmer - smallholder farmers across Northern Sumatra and Aceh 

Variety - local typica and catimore cultivars 

Process - wet hulled and double picked 

Soil - volcanic loam 

Altitude - 1350 masl

Roast level - 3/5

Aroma - rich, earthy

Flavor - caramel, chocolate, spice

Why we like this coffee - exotic yet approachable 

Recommended for - Indonesian lovers, great example of regional characteristics 

Acidity - mild

Body - heavy, creamy