– Flavours – herbal, chocolate, clean earthy, woody notes, spicy
– Aroma – slightly earthy
– Body – syrupy, full-bodied
– Acidity – low
Many of the Indonesian islands were formed by volcanoes. They are therefore mountainous and have rich soil that is ideal for growing coffee. Some of the world’s famous coffees are grown on the islands of the Malay Archipelago: Sumatra, Java and Sulawesi. Approximately 15% of all the coffee grown in Indonesia is Arabica.
Sumatra Mandheling coffee is grown on volcanic slopes of Mount Leuser near port Padang in the Black region (west-central Sumatra).
A unique traditional Sumatran process – Giling Basah, gives the coffee a great body and flavour, garnished with herbal nuances and a spicy finish. The process involves hulling the parchment off the bean at about 50% moisture content, whereas most of other processes hull coffee at around 10-12% moisture content. This process also gives the green beans a signature dark colour.
The Grade 1 – Triple-Picked is hand-picked three times for defects. This results in a very consistent cup including only cherries at optimum ripeness.