Indonesia Sumatra Mandheling

In the cup we taste cedar, dark chocolate and molasses. We roast this coffee dark to keep those flavours clear.

The parchment is removed while the beans are still wet, the traditional Sumatran method. It gives a heavy body and earthy, spicy notes.

Details

• Origin Indonesia
• Region Lake Toba, North Sumatra
• Altitude 1200 to 1500 m
• Variety Ateng, Typica
• Process Wet-hulled

How to brew it

We roast it for espresso and milk drinks. Start with 18 g in and 36 to 40 g out in 26 to 30 seconds, then adjust the grind to taste. It also works well in a moka pot.

We roast on Tuesdays and Fridays and ship within 48 hours, so your coffee is usually less than a week from the roaster when it arrives. It tastes best between one and five weeks after roasting.