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  • Tasting Notes: Cocoa, cedar, and smoky
  • Body: Full body
  • Acidity: Low acidity
  • Roast: Medium – Dark (Full City)
  • Variety: Catimor, Typica
  • Process: Wet-hulled (Giling Basah), Sun-dried

Indonesia is home to many volcanic islands that are home rich soil, ideal for coffee growing. It is no wonder that some of the world’s most famous coffees are grown on the islands of the Malay Archipelago of Indonesia: Sumatra, Sulawesi, and Java. Approximately 15% of the coffee grown in Indonesia is Arabica. Sumatra Mandheling coffee is grown on the lofty volcanic slopes of Mount Leuser near the port of Padang in the Balak region of the west-central Sumatra.

The unique production method results in a very full body with a concentrated flavour, garnished with herbal nuances and a spicy finish. Giling Basah, the name of the traditional Sumatran process, involves hulling the parchment off of the bean at roughly 50% moisture content; for comparision, most other processes hull coffee at 10-12% moisture. This unique Sumatran process results in a trademark flavor profile and gives the green bean a signature dark color. Notes of chocolate are evident in the finish



Batak Region of West-Central Sumatra, Aceh
Growing Altitude
1,500 masl
Arabica Variety
Catimor, Typica
Harvest Period
June – December
Milling Process
Giling Basah (Wet-hulled), Sun-dried
Smoky, tobacco
Cocoa, cedar, black tea, lingering spice
heavy body

Indonesian Sumatra Mandheling Triple Picked

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