Sumatra Mandheling Gr.1 Triple Picked
ROAST DEGREE Dark
TASTING NOTES Bold, herbal, precise, earthy, spicy, creamy body and low acidity.
REGION Batak Region in South Central Sumatra near lake Medan
GROWING ELEVATION 1,100–1,500 masl
PLANT VARIETALS Catimor, Typica
PROCESSING METHOD Giling Basah (wet-hulled), sun-dried
FUN FACTS Indonesia’s coffees have long been prized for a particular cup profile—a delicate acidity, creamy body and flavors from chocolate and red fruit to earthy, herbal, umami and sweet tobacco—that primarily results from the country’s most popular processing method, giling basah or, wet hulled in the Bahasa language
ROAST DEGREE Dark
TASTING NOTES Bold, herbal, precise, earthy, spicy, creamy body and low acidity.
REGION Batak Region in South Central Sumatra near lake Medan
GROWING ELEVATION 1,100–1,500 masl
PLANT VARIETALS Catimor, Typica
PROCESSING METHOD Giling Basah (wet-hulled), sun-dried
FUN FACTS Indonesia’s coffees have long been prized for a particular cup profile—a delicate acidity, creamy body and flavors from chocolate and red fruit to earthy, herbal, umami and sweet tobacco—that primarily results from the country’s most popular processing method, giling basah or, wet hulled in the Bahasa language
ROAST DEGREE Dark
TASTING NOTES Bold, herbal, precise, earthy, spicy, creamy body and low acidity.
REGION Batak Region in South Central Sumatra near lake Medan
GROWING ELEVATION 1,100–1,500 masl
PLANT VARIETALS Catimor, Typica
PROCESSING METHOD Giling Basah (wet-hulled), sun-dried
FUN FACTS Indonesia’s coffees have long been prized for a particular cup profile—a delicate acidity, creamy body and flavors from chocolate and red fruit to earthy, herbal, umami and sweet tobacco—that primarily results from the country’s most popular processing method, giling basah or, wet hulled in the Bahasa language
