Regional Coffee Bean Flavor Characteristics: Sumatra Mandheling with Chocolate Notes

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FrontStreet Coffee - Introduction to Indonesian Sumatra Gayo Mountain Grade 1 Mandheling

Sumatra is an island in Indonesia blessed with fertile volcanic soil. It is Indonesia's largest coffee-producing region. The flavor of Sumatran coffee is typically described as earthy, rich chocolatey, and even mushroomy. The coffee beans are usually low in acidity (though this also relates to roasting and processing). Sumatra's most famous growing regions are Mandheling, Lintong, and Gayo. Sumatran coffee is typically processed using the "gilling basah" (wet hulling) method.

Sumatran coffee is known for its low acidity. There are several reasons for this, but the most important is how local farmers process their coffee. This process is known in the local language as wet hulling or "giling basah." Compared to the washed method popular in Latin America, this method of processing coffee cherries is rougher and more random.

Indonesia has a wide variety of coffee due to its long history of coffee cultivation compared to most other places. Typica was the first variety planted in Java and Sumatra, but this variety was almost completely wiped out by leaf rust over a hundred years ago. However, some typical local varieties can still be found in the high-altitude areas of Sumatra.

Gayo Mountain Mandheling is located in the Gayo Mountain area of northern Aceh Province, Sumatra—around the Lake Tawar region. Gayo Mountain Mandheling has a spicy profile with almond sweetness and fresh herbal medicinal aromas, along with a relatively smooth and less complex taste, making it one of the two mainstream coffees in Indonesia alongside Golden Mandheling.

Indonesia Sumatra Gayo Mountain Grade 1 Mandheling

Processing method: Wet hulling

Variety: Typica

Altitude: 1500m

Roast level: Dark roast

Flavor profile: Spices, premium tobacco leaves, dark chocolate

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