SUMATRA MANDHELING

PRODUCER: Smallholder Producers

 ORIGIN: Bener Meriah

 VARIETY : Bourbon | Catimor | S795

 PROCESS: Wet Hulled | Raised-Bed Dried

HARVEST: October | December

 ELEVATION: 1700 MASL

ROASTER: Probat P25

LEVEL: Moderate Medium | Agtron #65

EXTRACTION: Preferred for Filter

NOTES: Plum | Cacao Nib | Black Tea | Candied Walnutl

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STORY

Sumatra Mandheling comes from smallholder coffee producers in Bener Meriah, a high-elevation growing region on the island of Sumatra, Indonesia. Cultivated at approximately 1,700 meters above sea level, this coffee develops a dense structure, deep sweetness, and the distinctive character associated with high-quality Sumatran coffees.

The coffee is processed using Indonesia’s traditional wet-hulled method, locally known as Giling Basah. Unlike fully washed coffees, the parchment is removed while the beans still retain significant moisture. This allows the coffee to dry more quickly in Sumatra’s humid and unpredictable climate while developing its characteristic body, earthy complexity, and muted acidity.

Expect a rich and balanced cup with ripe plum sweetness, bittersweet cacao nib, structured black tea, and a lingering candied-walnut finish.

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ORIGIN

Sumatra, Indonesia

Sumatra is one of Indonesia’s most recognized specialty-coffee origins. Its mountainous terrain, volcanic soil, tropical climate, and high elevations create ideal conditions for producing coffees with a full body, deep sweetness, and complex savory character.

Most coffee in Sumatra is cultivated by smallholder farmers who process their harvest through local collectors, cooperatives, and community mills. The island’s signature wet-hulled process contributes to the unmistakable flavor profile for which Sumatran coffee is known: rich texture, low acidity, earthy depth, warming spice, and dark-fruit sweetness.

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REGION

Bener Meriah

Bener Meriah is a mountainous coffee-producing region in northern Sumatra’s Aceh Province. Its high elevations, fertile volcanic soil, cool temperatures, and consistent rainfall support the slow development of dense, flavorful coffee cherries.

Coffee farming is central to the region’s economy and is primarily carried out by smallholder producers. Coffees from Bener Meriah are valued for their heavy body, balanced acidity, chocolate depth, dark-fruit sweetness, and distinctive herbal complexity.

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VARIETY

Bourbon | Catimor | S795

This Sumatra Mandheling combines three varieties commonly cultivated throughout Indonesia.

Bourbon contributes sweetness, balance, and refined fruit character. Catimor provides resilience, structure, and adaptability to the region’s humid growing conditions. S795, an important variety in Indonesian coffee production, is recognized for its balanced sweetness, full body, and subtle spice.

Together, these varieties create a layered cup with ripe-fruit sweetness, cacao depth, tea-like structure, and a smooth, persistent finish.

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PROCESS METHOD

Wet Hulled

Wet hulling, known locally as Giling Basah, is a processing method closely associated with Sumatra. After harvesting, ripe coffee cherries are pulped and briefly fermented before the remaining mucilage is washed away.

The parchment coffee is partially dried before its protective parchment layer is removed while the beans still contain relatively high moisture. The exposed beans are then dried to the appropriate export moisture level.

This process developed as a practical response to Sumatra’s humid climate and frequent rainfall. It shortens the drying period while creating the coffee’s characteristic full body, low acidity, earthy complexity, and deep sweetness.

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DRYING METHOD

Patio & Mechanical Dried

After wet hulling, the exposed coffee beans are carefully dried until they reach a stable moisture level. Depending on weather conditions and the processing facility, drying may take place on patios, raised surfaces, or through controlled mechanical drying.

Careful moisture management is essential to preserve cup quality, stabilize the green coffee, and protect its distinctive aromatics, sweetness, and body.

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HARVEST SEASON

October–December

The principal harvest in Bener Meriah typically takes place from October through December. Coffee cherries are selectively collected as they reach maturity and then delivered for pulping and wet-hulled processing.

Seasonal rainfall and elevation can affect the exact timing of the harvest. Careful cherry selection and timely processing help preserve sweetness, consistency, and the distinctive flavor characteristics of the region.

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ROASTER

Probat P25

Each batch is carefully profiled on our Probat P25, with roast curves monitored through Cropster to maintain consistency within ±2°C. The moderate-medium roast develops the coffee’s rich body and natural sweetness while preserving its fruit, tea, cacao, and nut characteristics.

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ROAST LEVEL

Moderate Medium

Balanced sweetness and increased body with enough development to highlight the coffee’s cacao and candied-nut character while preserving its regional identity.

• WHOLE-BEAN AGTRON: #65

• ROAST LEVEL: Moderate Medium

CLASSIFICATION	AGTRON	PROFILE	NOTES
MODERATE LIGHT	80–75	Highest origin expression	Floral • Citrus • Honey • Tea-like
MODERATE MEDIUM	65–60	Balanced sweetness and body	Cane Sugar • Caramel • Stone Fruit
MODERATE DARK	50–45	Increased roast development	Cocoa • Nuts • Molasses

CCR ROAST PHILOSOPHY

We intentionally roast to preserve origin character, producer impact, and processing expression.

HIGHER AGTRON → More Origin Character
LOWER AGTRON → More Roast Character

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EXTRACTION METHOD

Filter & Espresso

The QC team calibrates this coffee for both filter and espresso extraction. As a filter coffee, expect a full-bodied cup with plum sweetness, black-tea structure, cacao depth, and a candied-walnut finish.

As espresso, it produces a rich, syrupy extraction with restrained acidity, deep chocolate character, and lasting nutty sweetness. Proper grind calibration is essential for achieving a balanced extraction.

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BREW GUIDE

Kalita Wave 185

• METHOD: Kalita Wave 185

• COFFEE: 30g

• WATER: 480g at 205°F (96°C)

• RATIO: 1:16

• GRIND: Medium

• TIME: Approximately 4:00

ADJUSTMENT GUIDE

• Sharp or sour → grind slightly finer

• Bitter or dry → grind slightly coarser

• Weak or watery → increase extraction or grind finer

• Heavy or overly intense → grind coarser or shorten the brew time

GRIND

• TARGET SIZE: Approximately 650–700 microns

• TEXTURE: Medium, similar to coarse table salt

GRINDER	SETTING
Mahlkönig EK43	8–9
Fellow Ode Gen 2	4
Comandante C40	22–24
Baratza Encore	16–18

RECIPE

STEPS:

0:00 — Bloom with 75g of water
0:45 — Pour to 200g
1:30 — Pour to 340g
2:15 — Final pour to 480g

Allow the coffee to drain completely. Expect a full-bodied and balanced cup with ripe plum, cacao nib, black tea, and lingering candied-walnut sweetness.

TOTAL BREW TIME: Approximately 4:00