sumatra
Mandheling   Ranabatki   Lot No. 262

One of the largest islands in the Indonesian Archipelago, Sumatra is nearly as famous as Java as a source of first-rate coffee, and justifiably so.  Mandheling (or Mandailing) is the name given to an ethnic group that lives near Lake Toba in the north-central part of Sumatra.  It is also the term denoting the coffee from this area. 

Coffee was first introduced to Sumatra by the Dutch in the seventeenth century.  Today Mandheling coffee is grown at around 2500 feet in the rich volcanic soil.  It is harvested almost year-round, with the peak season coming during our spring months.  Originally, most of the coffees were dry-processed, in which the cherries were stripped from the branch and dried in the sun, then milled.  These days, many of the lots are “semi-washed,” in which the bean is mechanically separated from the cherry pulp, briefly soaked, rinsed, dried and milled.  This has changed the character of the coffees somewhat in recent years; reducing the body, increasing the acidity and rendering them a little fruitier and less chocolaty, generally speaking.

Sumatra has always been one of the most popular origins in the Seattle area.  Perhaps not surprisingly so.  Rich, full-bodied, mild and complex, what’s not to love?

Personal Appraisal: This lot is semi-washed and marked “Double Picked,” a common marking for top grades.  The finished green coffee has been hand-sorted twice to remove any defective or blighted beans.  It has a nice concentrated density to the flavor.  Full-bodied and rich, with mild acidity.  Some earthiness, woodiness, and faint dark chocolate notes.  A delectable hint of tree moss.