A classic Indonesian coffee with tons of syrupy body and complex, spicy flavor. Superb as all on its own and a fantastic addition to any West Coast style espresso blend, it's got a smokey bite and notes of baker's chocolate, peat moss, cedar and a hint of black pepper. Arrival Date: January 12th, 2022 Acidity & Brightness: Low acidity with a smokey bite Balance & Finish: Complex with a lingering finish Body & Texture: Big, rich body and syrupy texture Flavors: Cocoa, peat moss, black cherry and a hint of black pepper Grade: Grade 1 Processing: Wet-hulled (semi-washed) Grower: Smallholder farmers across Northern Sumatra & Aceh Region: Northern Sumatra and Aceh Provinces, Sumatra, Indonesia Varietals: Local typica and catimor cultivars Roasting: Start with a Full City Plus (Medium Dark), or just into the second crack. If you can't hear the cracks, then roast until the beans are smooth and medium dark brown with just the first hint of sheen as the oil emerges. This coffee roasts unevenly, and will appear light for it's degree of roast. Like most Indonesian coffees, this bean handles heat well and you can take it as dark as Vienna with great results. Reminder: This coffee is raw, you must roast it before brewing Review: You can't talk about Indonesian coffee without mentioning Sumatra Mandheling. Sumatran coffee has become a staple in the Specialty Coffee Industry and with good reason. The distinctive flavors that have brought Indonesian coffee to popularity can be attributed to several things, but 2 hugely important factors rise to the top. First is the character of the rich volcanic soil in the "Ring of Fire" region of the Pacific. Having active volcanoes may not be conducive to avoiding natural disasters, but it's a surefire way to ensure perfect soil for coffee growing. Second, is the wet-hulled processing method unique to this region. This semi-washed method allows the coffee cherry to dry partially while it's still on the bean for a day or so before it is finally washed off and dried again. This method results in a low-acid, earthy, heavy bodied bean with lots of complexity. It also leaves the beans with a deep green-blue color, which is an easy way to distinguish most Indonesian beans. Grade 1 represents the highest grade of coffee from the Mandheling region. While wet-hulled coffee is notoriously uneven to roast, this coffee is surprisingly consistent due to its stringent screening standards. It's got a rich, syrupy body and texture with a smokey bite and low acidity. The flavor profile is complex and distinctive with big notes of baker's chocolate, peat moss and just a hint of spicy black pepper and cedar. This coffee stands very well on it's own but it's also one our favorite coffees to blend into West Coast or Hybrid espresso blends for smokey bite and body.
