SUMATRA MANDHELING GRADE 1- Dark Roast Coffee
Here at Redber we only Roast to Order - All of our coffees are fresh and never stored!
Full-bodied, syrupy body combined with muted acidity makes an elegant exotic cup.
What you need to know...
- Flavours - herbal, chocolate, clean earthy, woody notes, spicy
- Aroma - slightly earthy
- Body - syrupy, full-bodied
- Acidity - low
Espressos and milky drinks such as cappuccinos, flat whites and lattes!
The finer details...
- Region: Batak,
- Altitude: 800 to 1,500 m above the sea level
- Variety: Catimor, Typica
- Harvest Period: June - December
- Processed Method: Giling Basah (wet-hulled), sunried
Many of the Indonesian islands were formed by volcanoes. They are therefore mountainous and have rich soil that is ideal for growing coffee. Some of the world's famous coffees are grown on the islands of the Malay Archipelago: Sumatra, Java and Sulawesi. Approximately 15% of all the coffee grown in Indonesia is Arabica.
Sumatra Mandheling coffee is grown on volcanic slopes of Mount Leuser near port Padang in the Black region (west-central Sumatra).
Love this coffee. It’s rich with hidden depth and no bitterness. Great for drinking anytime of the day.
As previously, the service from Redber was excellent as is the quality of the beans and the roast. I’ve been drinking Monsooned Malabar for some while now and decided to try out the Sumatra Mandheling. I’m not yet sure about the flavour which is slightly sharper and more spiced although it works nicely in cappuccino. However, even if not reordering this bean, I’ll definitely buy from Redber again!
Loved the coffee but just lacked that extra bit of body and heavier chocolate, earthy umami hint that I seemed to get in another Orangutan rainforest Sumatra Arabica bean. Have now ordered MM, Indian BB and Old Java to see which is my favourite.