Sumatran Mandheling Coffee

Aroma: musty, earthy, and bold

Acidity: low to medium, but pronounced

Body: full body luster

Flavor: thick unique characteristics of bold musty strong flavor

Aftertaste: full strong aftertaste

Origin: Island of Sumatra/ W. Indonesia

Roast: Dark 

Notes: Processed using a method called “Giling Basah.” The coffee is pulped via a hand cranked machine, fermented overnight and then the mucilage is washed off. Produces a low acidic coffee w/ a strong body. Workers pick discolored and other defective beans from the sound beans. The very best coffees are hand-cleaned twice (double picked).

Grade 1: Specialty Grade Coffee Beans: no primary defects, 0-3 full defects, sorted with a maximum of 5% above and 5% below specified screen size or range of screen size, and exhibiting a distinct attribute in one or more of the following areas: taste, acidity, body, or aroma. Also, must be free of cup faults and taints. Moisture content between 9-13%.

Who should drink it: Consumers who enjoy a full-bodied coffee, but w/ an interest in Asian Coffees.

• Star K Kosher