Roasted - Dark. This coffee is wet hulled and dried in the sun. Cupping Notes - Low to medium acidity. Sweet brown sugar, earthy fragrance and aroma, red wine, and herbal. Full body with slightly rustic cup. Lingering chocolate after taste. About - Sumatra coffees are famous for their peculiar flavor profile, low acidity, thick body, and rustic flavors that can often be described as earthy. Much of the flavor comes from the way Sumatras are processed, the wet-hull method. Coffee in Indonesia is grown on smallholder farms, a family with anywhere between 100 trees to a few hectares of land. Sumatra coffees have not been sold by region, because presumably the regional differences are not that distinct. Rather, the quality of the picking, preparation, and processing of the coffee determines much of the cup character in this coffee. In fact, Sumatras are sold as Mandheling (Mandailing) which is simply the Indonesian ethnic group that was once involved in coffee production. The coffee is scored by defects in the cup, not physical defects of the green coffee. So a fairly ugly-looking green coffee can technically be called Grade 1 Mandheling.
