Sumatra Mandheling Grade 16.00-16oz. bag
When I cup samples, on the search for a classic Sumatra, I want to taste the earthy, somewhat musty, herbal aroma I loved about six years ago. Unfortunately, bigger roasters and importers seem to have influenced the exporters into processing cleaner coffees, thinking this will yield a more consistent flavor. Sometimes, this extra sorting delivers a coffee that appears to be cleaner, and easier to roast, but only after tasting the coffees should the decision be made as to itís final flavor.
Tracking down the classic flavor of a complex Sumatra has become much more difficult for small artisan roasters. Earthy, full-bodied Indonesians, exhibit some of my favorite characteristics in coffee. Searching for distinct micro-lots and new regions is the next step for us to find the best flavors.
Our current Sumatra is a Mandheling Grade 1. Coffee sold as a Mandheling is actually grown around Lake Toba and Lake Takengon, by small farmers from an ethnic group, named The Mandheling. We have had interesting aged Lintongs, Triple pick Mandhelings, washed and semi-washed coffees. The tobacco, mustiness, just has to be there for it to pass our tests.
We roast this coffee just into the second crack, with a little bit of oil on the surface of the beans. This gives it a hint of smokiness, along with a woody, earthy, low acidity. All of our coffees are roasted to highlight the origin flavors, never to mask an inferior bean. Taking the Sumatra just into the second crack is done to develop the chocolaty, low-acid, huge body, inherent in this coffee. We never reach the point of a bitter, carbon flavor. The only way to achieve this is to pay close attention to the coffee from the beginning of the roast. The secret is in maintaining control over the coffees development, from the beginning, to the end of the roast. This balance is very difficult for some roasters to achieve.
Huge Body : Bold Earthy Flavor : Hints of Chocolate
Price: $16.00 - $16.50