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Sumatra Mandheling



Flavor Notes

Rich | Caramel | Syrupy

Aroma: Piquant and herbaceous


Sumatra is the largest island in the Indonesian archipelago and the sixth largest island in the world. The North Sumatra Province is home to some of the world’s most prized coffee. When discussing Sumatra arabica coffee, the two primary qualities are Sumatra Mandheling and Sumatra Lintong. Both are truly unique in their flavors and lineage.

The growing region of Aceh is home to the Mandheling coffees. The name derives from inhabitants of the Batak area know historically as the Mandhailing people. The coffee in this region was originally planted by Dutch colonists in the 19th century.

Mandheling coffee is processed using a method referred to as wet-hulling where coffee cherries are harvested, de-pulped then washed and partially sundried. Following this step, the coffee is wet hulled to remove the parchment skin then dried further in green form before sorting and grading. The resulting green coffee has a beautiful blue green appearance.

In the cup Mandheling coffees are full-bodied, spicy and complex. These coffees are often described as spicy or even herbal in their aroma.


Region: Mandheling

Altitude: 1300-1600 masl

Variety: Sigararutang, Jember Lini, S795, Andungsari

Brewing Suggestions

We like to highlight the qualities that shine in this coffee, and one of those qualities is how heavy and syrupy the body is. This quality originates from the wet-hulled processing method. One way to achieve maximum body is through a French Press.

However, this holds up well as a filter coffee.


21g coffee + 335g water @ 205° F

French Press

1:12 coffee-to-water ratio

Sumatra Mandheling