Sumatra Mandheling Grade 1

Medium-Dark roast

1,100 - 1,500 meters

A bold and earthy coffee with a heavy body and low acidity, characteristic of the unique Sumatran processing method.

Flavor Notes

EarthyCedarDark ChocolateSyrupyLow AcidityHerbal

About This Coffee

Sumatra Mandheling is famous for its distinctive flavor profile, largely shaped by the unique 'Giling Basah' (Wet-Hulled) processing method. Unlike washed or natural coffees, the parchment layer is removed while the beans still have a high moisture content, resulting in a signature earthy, sometimes herbal or spicy character. This Grade 1 Mandheling offers a heavy, syrupy body with very low acidity. Expect prominent notes of damp earth, cedarwood, and dark chocolate, sometimes accompanied by hints of licorice or bell pepper. It's a powerful, lingering coffee experience favored by those who enjoy richness and depth over brightness.

Coffee Varieties

Ateng is the common name for the Catimor group of varieties in Indonesia, especially in Sumatra and Aceh. It is a key variety for Indonesian farmers due to its high yields and strong resistance to coffee leaf rust. Ateng is often a major component in classic Sumatran lots, contributing to the region's signature heavy body, low acidity, and earthy, spicy flavor profile.

Tim Tim refers to the Timor Hybrid, a crucial natural cross between Arabica and Robusta that is especially common in Indonesia. This hybrid holds critical importance as the genetic source for many modern rust-resistant cultivars like Catimor and Castillo. While its individual cup quality can vary, its remarkable resilience has been essential for the global coffee industry.

Catimor The dominant variety in Laos, this cross of Caturra and Timor Hybrid is prized for its high yields. Careful processing yields a surprisingly sweet and complex cup.

Typica The traditional variety of Venezuela, prized for its classic, clean, and sweet cup profile, though it is low-yielding.