This gourmet coffee was rediscovered after almost a century later in the lush jungle of Sumatra. Since, then, these Arabica coffee beans have been replanted in the Mandheling Province of West Sumatra, which is now one of the highly recognised gourmet coffee producers in the world.
Sumatra Mandheling coffee has a gold thick body with hints of chocolate and brown sugar. It is well-known for its smooth and full bodied flavour that is both earthy and complex. Rich in history and rich in flavour, these coffee beans are legendary in the world of Sumatran coffee.
is named after north Sumatra’s Mandailing people – an ethnic group and not so much a region.
The standard farming practices would be considered “organically growing” by the modern world, but there are indeed Fair Trade and Organic certified Sumatran coffees available. These practices solidify that the farmers in the region adhere to rigorous practices, but doesn’t necessarily guarantee a better cup of coffee. Organic practices have a tendency to starve the trees of essential nutrients that allow them to better develop the distinct flavours they’re known for. As such, we typically recommend regular Sumatran Mandheling Coffee over the Organic certified ones due to price.
ROASTING SUMATRA MANDHELING
Mandheling coffees have very prominent spicy flavours and a body that are prominent at any roast. A medium roast will always retain most of the nuanced spice flavors, but can sometimes taste underwhelming to those who are used to dark roasts. If you want an even heavier-bodied coffee then it can be taken even as far as a French Roast. The strong, prominent spicy flavours stay true into darker roasts, better than most other coffee beans.