Indonesian Sumatra

 Grade 1 – (Mandheling) – Arabica

 

Origin: The Mandheling comes from the South East corner of Lake Toba, which is at quite a high altitude, and the coffee is processed up where it is grown.

 

 

 

The raw coffee process for Mandheling/Lintong is unique.

 

They take the cherry, take the skin off, put it in a pool of water and ferment it for about 6-8 hours, which is a very short fermentation period, and then they hull it wet.

So the coffee parchment skin comes off while it’s still wet and then they put it out to dry in the sun.

That’s what gives it that dark grey, blue, green colour. That is also why a lot of the beans have processing defects.

They can split at the end of the bean, like they’ve been squashed.

When the wet parchment is hulled, the beans are very soft, like rubber, and in the processing machinery the raw coffee parchment skin from the bean.

This process produces a large percentage of the defects.

 

 

Roast/Cupping Notes: : Roast well into 2nd crack.

 

Can take very dark roasts.

 

Medium flavour, medium acid.

 

High body with a smooth texture and soft, long finish that sometimes can have a slightly earthy character with hints of sweet, dark chocolate in the finish.

 

Can be a “blend binder” bringing flavours together and smoothing cup profile.

 

---

 $12 per Kg