Sumatra Mandheling Coffee
The Sumatra Mandheling Coffee is a rare Indonesian coffee that is delightfully smooth with a rich, heavy body, low acidity, exotic flavor with an intense syrupy aftertaste, and earthy richness.
- Fairtrade Certified
- Kosher Certified
Flavor Notes: Toffee, Lemongrass, and Dried Fruit
Processing: Washed Process
Roast: Medium Roast
- Country: Indonesia
- Drying: Sun Dry Process
- Farm: Various Smallholder Farms
- pH: 5.2
- Single Origin Farm
Beans from Sumatra have always been highly prized not only because of their full flavor, but also because of their distinct appearance. Mandheling has low acidity, and bold highlights of dried fruit tastes. Green Sumatran coffee beans, are often asymmetrical in shape and have a deep aquamarine tint. Coffee experts would agree that their earthy, pungent, and deep character are less a byproduct of the botanical variety of the beans or the growth environment, and more so a direct result the unusual processing method.
Sumatra Mandheling Coffee History
Sumatran coffee from Indonesia has one of the most distinctive origins of all coffees. Beginning in the 18th Century, when the popularity of Sumatran coffee raised significantly, the unique shape and hue of these beans helped European merchants recognize authentic Sumatran coffee. While most coffee is named after the growing region or the country, Mandheling coffee is named after the Mandheling people that traditionally farmed and processed the coffee beans. During World War II, a Japanese military man stationed in Sumatra asked a local Sumatran where his coffee originated. The Sumatran man mistakenly thought he was being asked about his ethnicity and replied, "Mandheling”. Later, word spread to Japan of this sensational coffee, and the name stuck as merchants began inquiring about the purchase of Mandheling coffee from Sumatra. Mandheling is now produced in Pandang, a small island part of Indonesia, close to the Sumatra coffee district, where 65% of the coffee is grown. Coffee trees were bought to this island in the early 19th century in an attempt to break the near-monopoly on coffee beans held by other parts of the world.