Sumatra Mandheling Coffee
Sumatra Mandheling Coffee
Grown in the lush highlands of Indonesia, this Sumatra Mandheling coffee is deeply shaped by the region’s rich soil, tropical climate, and long-standing coffee traditions.
One of its defining characteristics comes from the wet-hulled processing method commonly used throughout Indonesia, a technique that naturally produces a low-acidity coffee with a full, heavy body. This unique process brings forward the coffee’s signature earthy character, which is deep, grounded, and comforting while maintaining a smooth, rounded mouthfeel and remarkable balance.
Rich and approachable, this coffee offers a sense of place in every cup and is especially delicious as a drip coffee or French press, where its body and earthy depth can fully shine.
Sumatra Mandheling Wet Hull Process Coffee Tasting Notes
Details & Notes
- Flavors: Dark Chocolate, Cedar
- Body: Full
- Acidity: Mild
- Process: Wet Hull
Flavor Profile & Tasting Notes
Low-acidity with a full, heavy body. Earthy while maintaining a smooth, rounded mouthfeel and remarkable balance.
Rich and approachable, this coffee offers a sense of place in every cup and is especially delicious as a drip coffee or French press, where its body and earthy depth can fully shine.
Suggested Brew Recipes for Sumatra Mandheling Wet Hull Process Coffee
French Press Coffee
- Grind: coarse (coarse salt)
- Dose: 32 g coffee
- Water: 500g @ 93 °C
- Ratio: 1 : 15.6
- Time: 8 - 9 minutes total
Brew Steps
- Preheat everything.
- Add 32g coffee.
- Start timer and pour 500g water.
- At 0:30, gently stir just once to wet all grounds.
- 4:00 – Break crust with spoon.
- Skim off foam and floating fines.
- Place lid on (plunger up).
- Wait until 8:00–9:00.
- Pour slowly into cup, stopping before sediment reaches spout.
These are just starting points for you! Your water and equipment will impact the end product. Experiment and find what works best for you.
