This coffee is lush with syrupy notes of toffeenut and an intriguing hibiscus finish that is complex, exotic and packed with flavor that makes Sumatra Mandheling coffee one of a kind. Coffee experts would agree that their earthy, pungent, and deep character is less a byproduct of the botanical variety of the beans or the growth environment, and more so a direct result of their processing method. Green Sumatra coffee beans are often asymmetrical in shape and have a deep aquamarine tint due to the semi-washed, or wet-hulled, processing the beans go through. Sumatra Mandheling Coffee has low acidity and bold flavors of exotic spices and herbs with earthy tones that are almost woody in sensation. The Sumatra Mandheling coffees have always been highly prized not only because of their full-body flavor but also because of their distinct appearance.

This ensures that the acidic components of the coffee are processed out and result in a higher pH. Low Acidity: The process for developing a lower acid in Sumatra Mandheling Coffee involves roasting beans that are already naturally lower in acid, for longer periods of time.Rated a low acid coffee due to the lower acidity.įlavor Notes: Toffee, Lemongrass, and Dried Fruit Sumatra Mandheling Coffee is a rare Indonesian coffee that is delightfully smooth with a rich, heavy body, low acidity, exotic flavor with an intense syrupy aftertaste, and earthy richness.

Sumatra beans