To allow the deep rich flavor and body to develop, allow the coffee to rest for at least 24 hours after roasting. The color change in the Mandheling is slow during the roast, so there is somewhat of a tendency to roast it a bit darker than perhaps you mean to. As with other dry processed coffees, expect this Mandheling to roast a bit unevenly, but again, ignore the inconsistency to experience the full impact of this outstanding coffee. Don't cull out the odd looking beans-they are normal for dry processing and add to the complexity of the cup. It is earthy, tangy, bitter-sweet with an aggressive musty twist. It is complex, has weight without heaviness, and a deeply resonate acidity not initially apparent. Sumatra Mandheling ranks in the top tier of distinctive coffees of the world. Growing Conditions: Shade grown, picked by hand, sun dried Hardness of the Bean: Hard. Environmental Factors: Shade grown Flavor Traits: Earth, leather, ripe stone fruit, dark chocolate and deep red wine tones. This grade 1 Sumatra Mandheling is double picked. Most fertilization is done with organic matter because of the high cost of imported fertilizers. The beans are grown at elevations ranging from 3,200 to 6,000 feet.

The dry processing imparts a over ripe fruity sweetness to the cup. Our Sumatran Mandheling Coffee from INDONESIA, boasts rich rustic flavors with simple coatings of brown sugar and molasses with a. Just to clarify - the 'GR1 DP' It simply means Grade 1 (highest) and Dry Processed (sun dried with the fruit around the bean which is later removed mechanically).

Sumatra dark roast coffee