Cupping Information
Aroma: Sweet orange
Flavor: Chocolate and tangy citrus
Body: Medium
Aftertaste: Clean citrus
Region Information
Country: Indonesia
Altitude: 1300-1900 m
Harvest: September through April
Production Method: Semi-washed, sun dried on raised tables
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SUMATRA MANDHELING
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"Moist composting leaves (or maybe moist, composting rose petals) layered with a fermenty, brandyish dark chocolate in this richly pleasing but slightly bitterish traditional Sumatra. Gently tart, floral-toned acidity; silky/syrupy mouthfeel." Ken Davids, CoffeeReview.com, October 2011
Mandheling is the most famous Sumatran coffee. The name refers to an Indonesian ethnic group that was among the first in the country to harvest and process coffee. These beans are grown in northern Sumatra by small-scale farmers near Lake Toba.
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