sumatra mandheling coffee characteristics

This unusual practice results in a trademark flavor profile-a light acidity, lingering richness, and earthy, spicy and chocolate notes. It involves hulling parchment at roughly 50 percent moisture content, versus the 10 to 12 percent moisture that's common elsewhere. Giling Basah is the traditional Sumatran method of processing coffee.

InterAmerican buys Grade 1 Sumatra coffees as Double-Picked (DP) or Triple-Picked (TP), referring to the number of times the coffee is hand-sorted for defects. Mandheling coffees are grown by small holders in shade, usually organically in practice.

In Sumatra, the second-largest island in the Republic of Indonesia, Mandheling coffees are grown on the lofty, volcanic slopes of Mount Leuser, near the port of Padang in west-central Sumatra. Mandheling coffee also includes that from Aceh in the north, near lake Laut Tawar. The name doesn't reference a place, though, but rather honors the Mandailing people, an ethnic group in the Batak area who go by this second spelling.

Sumatra mandheling coffee characteristics