Sumatra Mandheling

Sumatra Mandheling coffee, grown at high elevations, is known for its low acidity, full body, and earthy, chocolatey notes. Farmers use the traditional wet-hulling (Giling Basah) process, which enhances its rich, syrupy profile.

REGION : Aceh Province, Sumatra, Indonesia 

SOURCE : Koperasi Gayo Linge Antara

VARIETY : Bourbon, Catimor, Typica

PROCESS : Wet-hulled, sun-dried

SOIL : Volcanic loam 

ALTITUDE : 1200-1500 masl

ROAST LEVEL : 3/5

AROMA : Rich, Dark

FLAVOR : Earthy, Almond, Sweet, Dark Chocolate, Red Fruit

ACIDITY : Low

BODY : Medium

WHY WE LIKE IT : Bold and complex

RECOMMENDED FOR : Someone looking for a bold, dark, low-acid brew

Tradition runs deep in Central Aceh on the island of Sumatra, renowned for cup profiles and the classic Indonesian style of coffee cultivation and processing. Each producer carefully sorts their harvested cherries and delivers them to a centralized mill to be depulped and fermented overnight. This wet-hulling process, called Giling Basah in the Indonesian language, leaves the coffee bean exposed while drying on patios to a moisture percentage acceptable for export. This Indonesian processing method gives the bean its unique bluish color and the hallmark Indonesian profile.

With Indonesian coffees, half the battle is overcoming logistical challenges like rugged roads and unpredictable torrents of rain. The Gayo Linge Antara Cooperative takes on an important role of organizing local warehouses and transportation so farmers can overcome these challenges. Gayo Linge Antara also receives wet parchment, carries out the wet hulling process, and subsequent drying. The dry-mill process is also carefully managed to swiftly bring the coffee to the international market, ensuring consistent quality control and greater earnings for producers.