The highland of Northern Sumatra at the altitude of 1200 meters and above is the appropriate environment to grow coffee trees given the low air temperature, himidity and fertile soil. From the history, farmers cultivated coffee organically. Cherries are processed in a combination of washed and fermentation with faster drying, a process called "Wet Hulled".
 
This Sumatra Mandheling coffee exhibits a unique deep, rustic and sweet character that is not present in other popular coffee origins such as Africa and Central America. We master the sophisticated Japanese roasting technique that brings out the most traditional and original tastes of Mandheling: woody, herbal and strong cocoa, chocolate and caramel. This coffee is a perfect choice for those who look for of full-bodied cup of the very traditional and original Indonesian tastes.
 
This coffee can be brewed via espresso machine, pourover filter, siphon, French press or moka pot.
 
Bean Origin: Sumatra, Indonesia
Varietal: Sigararutang
Altitude: 1200 - 1600m
Processing: Semi-washed
Roasting: Dark (Japanese dark roast)
Tasting Notes: Cocoa, chocolate, vanilla, molasses, woody, herbs