Sumatra Mandheling Green Coffee Beans are known for their deep, rich flavour profile and full body, offering a bold cup with low acidity. Grown in the volcanic slopes of Mount Leuser in Sumatra, Indonesia, these beans are ideal for home roasters who appreciate a robust coffee with earthy and spicy notes.

Sumatra Mandheling Origin and Details

• Country: Indonesia
• Region: Batak
• Altitude: 800 - 1,500 meters above sea level
• Variety: Catimor, Typica
• Processing Method: Giling Basah (wet-hulled), Sundried

Processing Method and Quality Control

Sumatra Mandheling beans undergo the traditional Giling Basah process, or wet-hulling, which is unique to Indonesia. This method involves hulling the parchment from the beans while they are still wet, resulting in a dark green colour and distinctive earthy flavours. The volcanic soil, combined with this unique process, imparts a full-bodied and complex flavour profile.

Potential Flavour Notes and Characteristics

When roasted, Sumatra Mandheling beans develop a flavour profile with herbal, chocolate, earthy, and woody notes. The coffee has a syrupy, full body with a slightly spicy finish and low acidity, making it perfect for those who enjoy a strong and satisfying cup.

Benefits of Home Coffee Roasting

Roasting Sumatra Mandheling green beans at home allows you to adjust the roast level to bring out different flavours. A lighter roast will highlight the earthy and herbal notes, while a dark roast will amplify the chocolate and spice characteristics.

Important Disclaimer

These are green, unroasted coffee beans and are not suitable for direct grinding or coffee-making. They must be roasted first before they can be brewed and enjoyed as coffee.