Sumatra Mandheling

The Story

From the volcanic highlands around Lake Toba in North Sumatra, this Mandheling is processed using the traditional Giling Basah wet-hull method unique to Indonesia. Smallholder farmers depulp cherries at their farms, then deliver parchment coffee still damp to local collectors, where it's hulled at high moisture. This unconventional technique produces the distinctively syrupy body and earthy complexity that defines Sumatran coffee. Expect layers of dark chocolate, aromatic cedar, and a lingering herbaceous quality that rewards slow sipping. Certified organic by the Gayo cooperative.