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SINGLE ORIGIN – Sumatra Mandheling (washed process) fresh roasted coffee beans
Natural bean nuances (cup notes) – Balanced, syrupy heavy body structure, low in acidity, rich earthy/chocolaty/spice notes.
A well-balanced coffee known for its syrupy heavy body structure, its low acidity, and the rich earthy/chocolaty tastes that it exudes in the cup. There are notes of spice and brown sugar, with winey/dried fruit overtones, a cocoa aroma, with a clean chocolaty aftertaste. This coffee will produce an unparalleled rich/smoky cup at the Heavy French level, yet many prefer the milder cup that is found at the Espresso Roast level. If you like full-bodied, rich-tasting coffee, then you will not want to pass by this highly regarded offering from Sumatra!
— Origin: Sumatra Mandheling – 100% Arabica – Varietal: Jember, Ateng
— Region: Indonesia – Processing: wet-hulled – Grade: (1) Gilling Basah
— Flavor Family: bakers’ chocolate, brown sugar, winey – Aroma: earthy, chocolate, vanilla
— Acidity: low – Body: full bodied – Sweetness: low – Best Roast: espresso roast
— Altitude: 1200-1300m – Best Brew: espresso, French press – 100% fresh current harvest
Sumatra Mandheling – is a highly prized coffee among coffee drinkers topping the lists as one of the best coffees in the world. It is known for its syrupy heavy body structure, its low acidity, and the rich earthy/chocolaty tastes that it exudes in the cup. The beans themselves are unique in appearance from other coffees when green, due to their being asymmetrical in shape with a deep aquamarine tint in their coloring. It is said that in the early 18th century when Sumatran coffee began gaining in popularity the European traders could easily spot the fine authentic Sumatra beans by their unique shape and coloring. The unusual deep characteristics that this coffee is known for arises not only from the plant varietals, and the Indonesian growing region but also from the unusual Giling Basah (wet hulling) processing method. All these unique attributes come together to create this special coffee which enjoys unparalleled popularity, especially among the world of dark roast coffee lovers.
Choose Your Roast
352*F Cinnamon Roast * A very lightly roasted coffee style that is dropped at beginning of first crack. Features a light aroma with a light body, the cup has an exceptionally light roast taste throughout. This style has become trendier in recent years but may be more of an acquired taste that comes over time for many people. Bean surface is dry.
362*F Light Roast * A more developed light roast style that is dropped towards the end of first crack. Its acidity is bright, the body is more developed, a fruity sweetness is beginning to present itself, and the cup resonates with an awesome light roast taste. This style has developed a notorious following among coffee connoisseurs of lately. Bean surface is dry.
372*F Blonde Roast * A balanced light/medium roast style that has become quite popular beginning in the Northeastern states in recent years. It features a bright, desirable fruit-like acidity, sweetness is more pronounced, body is good, with an overall bright, fruity, complex cup profile. Bean surface is dry.
382*F Medium Roast * A style that was once popular primarily in the Western states but now is found throughout the country. Sometimes called a City Roast, this is a dry coffee with no surface oils. At this roast level, the aromatics are nearing their peak, and the cup is charged with complexity. Body is developing quite nicely, the acidity is not as bright as found in the lighter roasts, easily making this our sweetest roast level for most beans. This style has become a highly favored sweetheart for many of our customers.
392*F Full City Roast * This style is probably still the most typical for a large percentage of coffee drinkers. It is a medium/dark roast with the bean surface being mostly dry and only a few droplets of surface oils beginning to form. At this roast level the cup remains balanced, complex, and is sweeter than can be found at the very lightest roast levels or at the very darkest roast levels. Aroma is at its peak levels, body and mouthfeel are round and full, providing an overall delicious cup with a nice pronounced finish.
402*F Espresso Roast * Also called Light French, this is a dark roast style that refers to the degree of roast, it is dark brown in color with an oily surface. The advantage is maximum body and texture, yet with a pleasant sweetness creating a balanced cup. Dark roast character is beginning to appear in the cup. Many coffees roast well at this level and remain complex. It is a popular choice for coffee lovers wanting that full-bodied chocolaty cup of coffee.
412*F Italian Roast * A style also known as French, Italian, or Turkish. It is a very dark brown oily style of coffee. Acidity is low, body is full, while there is still a sweetness present in the cup. Smoky undertones are beginning to appear in the cup. This style is quite common in the espresso culture and is that intense dark roast style that has been so prominent with many people in the coffee culture.
422*F Heavy French * A very dark brown style also called Dark French, Spanish, or Heavy Italian. The cup quality has changed dramatically, with burnt undertones masking remaining cup attributes. Aroma, sweetness, and body fade as the pungent smokiness dominates the cupping notes. There is a definite following for this intensely strong style of very dark roasted coffee among U.S. coffee drinkers.
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