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Indonesia Sumatra Mandheling G1 Coffee
Indonesia Sumatra Mandheling G1 Coffee
Indonesia Sumatra Mandheling G1 Coffee
Indonesia Sumatra Mandheling G1 Coffee
CRA Coffee

Indonesia Sumatra Mandheling G1 Coffee

Regular price $129.00 $0.00

Indonesia Sumatra Mandheling coffee is a single origin special grade coffee beans from Sumatra Mandheling region in Indonesia. This coffee is Wet-Hulled processed and medium dark roasted. Full bodied with mild and low acidity. It has flavours of cocoa nips, walnut, honey and caramel.

Indonesia Sumatra Mandheling G1
Origin: Indonesia
Region: Sumatra Mandheling
Variety: Typica
Grade: G1
Processing : Wet-Hulled
Altitude: 750 – 1,500 masl

Roasting Level: Medium Dark roast
Tasting Notes:
Aroma: Cardamom, Cocoa, Vanilla
Acidity: Mild and Low acidity
Body: Full body
Flavour: Cocoa nips, Walnut, Honey, Caramel

Sumatra is the second-largest island in the Republic of Indonesia. Sumatra Mandheling coffee is grown on the lofty volcanic slopes of Mount Leuser near the port of Padang, in the Batak region of west-central Sumatra. “Mandailing,” spelled here correctly, is technically an ethnic group in Indonesia, not a region, as is Batak. Giling Basah, the unique method used in the production of Sumatran coffees, results in a very full body with a concentrated flavor, garnished with herbal nuances and a spicy finish. It involves hulling the parchment off the bean at roughly 50 percent moisture content (compared to 10 to 12 percent moisture, in most other regions). This unique process results in Sumatra's trademark flavor profile (low acidity, richness that lingers on the back of the palate, and a chocolate finish) and gives the green beans their signature color.
InterAmerican buys Grade 1 Sumatras as Double-Picked (DP) or Triple-Picked (TP), referring to the number of times the coffee is hand-picked for defects. This extra quality control measure results in a very consistent cup that includes only cherries at optimum ripeness.
Strong Aroma and Full body profile with notes like Herbs, Dark chocolate, and Nutmeg.

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