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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 - BenerMeriah 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
