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Mandheling
Price range: £11.00 through £32.00
Origin :Â Sumatra Indonesia
Body :Â Â Medium
Aroma :Â Dark Chocolate, Cedarwood,Tobacco, Black licorice
Flavour : Dark Chocolate and Spice
Acidity : Low
Strength : 3/5 Medium-Dark Roast
Process :Â Wet-Hulling
Description
Origin :Â Sumatra Indonesia
Body :Â Â Medium
Aroma :Â Dark Chocolate, Cedarwood,Tobacco, Black licorice
Flavour : Dark Chocolate and Spice
Acidity : Low
Strength : 3/5 Medium-Dark Roast
Process :Â Wet-Hulling
Sumatra Mandheling is an Arabica coffee grown in the highlands of west-central Sumatra, Indonesia. Named after the Mandailing people, it is prized for its thick, syrupy body, remarkably low acidity, and deep flavors of dark chocolate, earth, and warm spices
Grown primarily around the Aceh region, Lintong, and the Lake Toba basin
 Mandheling is not a specific geographical location, but rather a trade name. It originated from the Mandailing ethnic group who historically cultivated the beans by many smallholder farmers on small plots of land.
Cultivated at elevations between 750 and 1,500 meters above sea level.
The coffee thrives in the region’s humid, tropical rainforest climate and nutrient-rich volcanic soil.
The Processing Method (Giling Basah) The Coffee Sumatra Mandheling is famous for a unique traditional processing method known locally as Giling Basah or “wet-hulling”
The wet-hulling process combines elements of both:
- Wet step:Â The outer cherry is pulped and the coffee is fermented overnight.
- First drying: The parchment-covered beans are partially dried for a short time to about 30–35% moisture.
- The hulling:Â While still damp and soft, the parchment layer is mechanically stripped off.
- Second drying:Â The exposed green beans are then dried out in the open air to their final export moisture content
Sumatra’s highly humid climate makes it incredibly difficult to dry coffee slowly with the traditional dry method. Wet-hulling helps farmers dry the coffee much faster to protect it from weather-related spoilage
- Farmers pulp the coffee cherries to remove the skin but leave the sticky mucilage on the beans. The beans are partially dried in this state for a short period. Once the moisture is around 30-50%, the outer parchment layer is stripped away while the bean is still “wet and soft”.The result is the green coffee beans take on a unique blue-green color and are often slightly nicked or misshapen. This process significantly lowers the coffee’s acidity and contributes to its signature heavy, velvety mouthfeel. Mandheling is traditionally roasted to a medium level to accentuate its heavy body and sweet, chocolatey characteristics without introducing unwanted bitterness. Because of its bold flavor, Sumatra Mandheling is highly recommended for brewing methods that retain its thick body, such as French Press, Cold Brew, or Espresso
Additional information
| WEIGHT | 250g, 500g, 1kg |
|---|---|
| BEAN OR GROUND | AEROPRESS, BEAN, CAFETIÈRE, DRIP, ESPRESSO, MOKA POT / STOVE TOP, PERK, TURKISH |
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