Taste Profile of Sumatra Mandheling Coffee
Coffee trees were bought on this island in the early 19th century in an attempt to break the near-monopoly on coffee beans held by other parts of the world. Sumatra Mandheling Coffee is now produced in Pandang, a small island part of Indonesia, close to the Sumatra coffee district, where 65% of the coffee is grown. Later, word spread to Japan of this sensational coffee, and the name stuck as merchants began inquiring about the purchase of Mandheling coffee from Sumatra. The Sumatran man mistakenly thought he was being asked about his ethnicity and replied, "Mandheling”. During World War II, a Japanese military man stationed in Sumatra asked a local Sumatran where his coffee originated. While most coffee is named after the growing region or the country, Sumatra Mandheling Coffee is named after the Mandheling people that traditionally farmed and processed the coffee beans. Beginning in the 18th Century, when the popularity of Sumatra coffee rose significantly, the unique shape and hue of these beans helped European merchants recognize authentic Sumatra coffee. Sumatra Mandheling Coffee comes from Indonesia’s Sunda Islands in the Malay Archipelago and has one of the most distinctive origins of all coffees. This coffee is lush with syrupy notes of toffeenut and an intriguing hibiscus finish that is complex, exotic and packed with flavor that makes Sumatra Mandheling coffee one of a kind. Coffee experts would agree that their earthy, pungent, and deep character is less a byproduct of the botanical variety of the beans or the growth environment, and more so a direct result of their processing method. Green Sumatra coffee beans are often asymmetrical in shape and have a deep aquamarine tint due to the semi-washed, or wet-hulled, processing the beans go through. Sumatra Mandheling Coffee has low acidity and bold flavors of exotic spices and herbs with earthy tones that are almost woody in sensation. The Sumatra Mandheling coffees have always been highly prized not only because of their full-body flavor but also because of their distinct appearance. This ensures that the acidic components of the coffee are processed out and result in a higher pH.
Low Acidity: The process for developing a lower acid in Sumatra Mandheling Coffee involves roasting beans that are already naturally lower in acid, for longer periods of time.Sumatra Mandheling Coffee is a rare Indonesian coffee that is delightfully smooth with a rich, heavy body, low acidity, exotic flavor with an intense syrupy aftertaste, and earthy richness.įlavor Notes: Toffee, Lemongrass, and Dried Fruit
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