Organic Sumatra Mandheling Fair Trade

Fair Trade Organic Sumatra Mandheling G1 

We are thrilled to introduce this quintessentially Fall coffee: A certified Fair-Trade & Organic Sumatra Kinara Mandheling from the Aceh province of Sumatra. A wet-hulled bourbon blend that is a wonderful, nuanced and nostalgia evoking coffee perfect for the changing seasons. We imaging the to be the perfect "sweater weather" coffee. Autumn leaves are falling, a cool wind rushes past sending hundreds of multi-colored leaves swirling into the air. You sit back into your favorite chair and with each sip are transported to a place of warmth and comfort.  

Country: Sumatra

Region: Aceh, West Sumatra, Indonesia 

Altitude: 1500 - 1850 MASL

Cultivar:Timor Hybrid (HdT), Catimor & Bourbon

Process:Wet Hulled (Semi-Washed)

Roast: Medium

Sensory Notes:This remarkable coffee showcases a luscious symphony of green grape, dark chocolate, and brown sugar leading to a subtle cinnamon almond tones that lingers long into creamy and balanced milk chocolate body with a resonant finish.

About the Process: What is Wet-Hulling? Wet-hulling, or giling basah, is the traditional processing method used in Indonesia. Although both the name and the method are very similar to wet processing, the cup characteristics are incredibly different.

Wet hulling is a process devised in Sumatra and adopted throughout the region as a solution to rainy, humid conditions that make drying green coffee a challenge. Typically, farmers depulp freshly picked cherries, ferment overnight, and wash the seeds before selling to a mill or collector only partially dried. The coffee's husk (parchment) is removed at a much earlier stage than in a standard washed process, while the green seed is still soft and pliable. Great care is needed to prevent excessive damage. After milling, the coffee seeds are then finally dried until optimum moisture content is reached.

After the coffee is dried to 12 to 13% moisture content in greenhouses, the coffee will be delivered to the warehouse in Medan. It is inspected and graded again upon arrival to ensure no errors were made during processing. The coffee is then warehoused for 2 months. Then it goes through the final grading, hand sorted, bagged and ready for export.