Sumatran coffees have a unique processing method, wet hulling known as Giling Basah process used by most farmers. This process gives the coffee its distinct characteristics of earthy tones, low acidity, full body and a fruity tang.
Mandheling refers to the larger, multi-region growing area, historically occupied by Northern Sumatra’s Mandheling tribesmen.
Tasting Notes: Chocolate, orange, apple and guava flavours with black pepper notes and a herbal-like aroma.
Roast Level: Medium
Varietal: Gayo-1 (Timtim), Gayo-2 (Bourbon), P-88 (Ateng)
Process: Wet hulled (or Gilling Basah process)
Altitude: 1100 - 1600 masl
Certification: Fairtrade, Organic
