Profile: Smooth body with a smoky aroma and sweet earthy flavor. This product comes in a 1lb bag of whole beans. Heated slowly to ever increasing temperatures, Sumatra Mandheling Dark single origin coffee ascends the roasting spectrum to achieve an altered state where maltiness is transformed to caramel, and its rich aroma becomes even more intense. The beans have to be dried so many times due to the moisture in the atmosphere caused by the tropical climate.One flavorful step beyond our full-bodied Sumatra Mandheling lies…Sumatra Mandheling Dark. It’s not a simple process and workers face many challenges when harvesting coffee beans in Indonesia, that is aside from the humidity and manual labor. Before being exported, the coffee beans are dried out again at the port.The beans are then left to partially dry before being moved to the factory/warehouse to completely dry.The remaining fruit on the coffee beans is then washed off the next morning.The beans are stored in coffee sacks to ferment for one night.

This will be done with a machine or manually. Workers then remove the skins from each individual cherry.The coffee is harvested from the plants and separated so the cherries remain.When going through the wet hulling process, these are the stages that are followed: This involves removing the skin of the coffee cherry, fermenting the beans, and washing off the remaining fruit before leaving it to partially dry.Įach method of coffee harvesting will alter the taste of the bean, but the taste would also be dependent on the roasting method and technique used. Sumatra coffee is harvested using the wet hulling technique.

Sumatra mandheling roast profile