Many of the islands of Indonesia were formed by volcanoes. Therefore, they are mountainous and have rich soil that is ideal for growing coffee. It is no wonder that one of the world’s most famous coffees is grown on the island of Sumatra. Sumatra Mandheling coffee is grown on the lofty volcanic slopes of Mount Leuser near the port of Padang in the Balak region of west-central Sumatra.
Sumatera coffee has distinctive characteristics with its earthy taste and low acidity. These distinctive characteristics are the result of the crazy Indonesia climate. The tropical nature of Indonesia means that the coffee cherry stays on the tree longer, and then the drying process is done much more quickly than is done in Africa , Central America or South America. All Arabica coffee from Sumatera is processed with the same technique: wet-hull. The wet hulling process allows for a faster drying time and adds to the unique flavor.
With a body as full as any premium specialty coffee, Sumatra Mandheling can be downright syrupy. Despite a subdued acidity the tastes are complex and intense, with a classic balance of earthiness, pungency, body and chocolaty rustic sweetness.
Sumatra Mandheling is one of our favorites, and is used in some of our most popular blends, including the organic Frothy Cup Blend and the dark roasted Oh My Gawd Blend.