Sumatra Mandheling is grown on the slopes of Mount Leuser, a volcano near the port of Padang, in the Batak area of Aceh. The Leuser Range is said to be home to one of the most ancient and bio-rich ecosystems on the planet.
Full body, low acidic with hints of herbal, chocolate, clean earthy, woody and spicy flavors.
This favorite coffee from Indonesia's largest island, Sumatra, has magnificent full body, almost syrupy richness and smooth complex flavor. The herbal, spicy flavors will linger on your tongue while the earthy, rich aroma fills the air.
Growing Regions - Aceh/Gayo, Lintong, Takengon/Bener Meriah
Common Varieties - Bourbon, Catimor, Caturra, Tim Tim
Processing Methods - Wet-Hulled (aka Giling Basah)
Region-Specific Grading - DP (double pick), TP (triple pick)
Bag Size - 60 kg
Harvest Period - October–June
Typical Arrival - Year-round
Coffee was introduced throughout the islands of Indonesia by the Dutch in the 1600s, and was first exported by the Dutch East India Company in the early 1700s. Large Dutch-owned plantations were the norm, and the laborers and locals suffered financially and politically under the colonial regime: The 1860 novel Max Havelaar: Or the Coffee Auctions of the Dutch Trading Company outlined many of the ways that the Dutch government and landowners abused and oppressed the Indonesian people, specifically on Sumatra and Java. Poverty, starvation, and destitution were common among coffee workers and within the indigenous communities.
In the 1860s and 1870s, a coffee-leaf-rust epidemic decimated the coffee market in Indonesia, and led to the abandonment of many estates by the Dutch; as the plantations broke up, laborers took up small plots of the land, eventually replanting most of the old-stock Arabica with Robusta coffee and various more disease-resistant hybrids. This land redistribution created the predominance of smallholder growers on the islands, which exists to this day. Taken as a whole, Indonesia is the fourth-largest coffee-producing country in the world.
Sumatran coffees have long been distinct for their earthy, savory, somewhat vegetal or herbaceous characteristics, in part contributed by the climate and the mix of varieties grown, but also due to a specific post-harvest processing style called Wet-Hulling, or locally known as Giling Basah, which imparts much of the unique qualities these coffees have.