Mandheling Sumatra

Mandheling Sumatra

Dark. Smooth. Low-acidity.

A rich, full-bodied cup with a velvety texture.

Roast Profile:  6+ - Extra Dark Roast

Origin: MX
£12.50 GBP
Mandheling Sumatra
  • Mandheling Sumatra
Description

Indulge in the Dark side of Sumatra

Mandheling Sumatra coffee beans are renowned for their robust and complex flavour profile, making them a favourite among coffee connoisseurs. Grown in the highlands of Sumatra, Indonesia, these Arabica beans undergo a unique wet-hulling process that contributes to their distinctive earthy and smoky notes.

The wet-hulling process involves removing the outer layers of the bean while it still contains a significant amount of moisture. This method results in a distinctive earthy flavour profile and a lower acidity level compared to other coffee-producing regions. The lower acidity level in a dark roast coffee is one of the most sought-after attributes of Sumatra beans.

Upon brewing, Mandheling Sumatra coffee reveals a rich, full-bodied cup with a velvety texture. The aroma is captivating, with hints of dark chocolate, liquorice, and dried fruits. The flavour is equally impressive, showcasing a harmonious blend of sweet and savoury notes. The initial taste is often dominated by a deep, earthy character, followed by a subtle sweetness that lingers on the palate. The low acidity characteristic of Sumatran coffees adds to the smooth and balanced drinking experience.

Sumatran coffees, such as Mandheling, are often described as having a “wine-like” complexity, with flavours that evolve and change throughout the drinking experience. This complexity is due to a combination of factors, including the unique terroir of the region, the specific coffee varieties grown, and the traditional processing methods employed by local farmers.
Ingredients

100% Arabica beans.

Process: Washed.
Washed, or wet, processing is all about purity and precision. Instead of drying the coffee cherry whole, the outer fruit is removed within hours of harvest using water and mechanical depulpers. The sticky, sugar-rich layer left on the seed (the mucilage) is then broken down through controlled fermentation before the beans are thoroughly washed clean and dried.

This process yields a beautifully clean, bright, and expressive cup that lets the true terroir—the specific soil, elevation, and climate of the origin—shine through without any fruit distortion.
Shipping and Storage

Shipping: Information on shipping and delivery.

Storage: To maintain the best quality, we recommend storing in an air-tight container. For longer term storage, divide larger quantities and store half in the freezer for later use.

We recommend storing whole beans for no more than 6 months, and ground coffees no more than 3 months to maintain maximum flavour. Never store coffee in the refrigerator, as coffees absorb odour.