Sumatra Mandheling Coffee

Why this coffee matters

Sumatra Mandheling is one of Indonesia’s most iconic coffees, cherished for its earthy sweetness, velvety body, and syrupy depth. Sourced from smallholder farmers in the Gayo Highlands of Aceh — one of the only regions in the world producing certified Organic and Fairtrade Sumatran coffee — this lot exemplifies everything that makes Mandheling unique.

The region’s traditional wet-hulled (Giling Basah) processing imparts an unmistakable profile: low acidity, dark chocolate richness, herbal complexity, and a lingering, earthy sweetness. For U.S. coffee drinkers seeking a bold, rustic, fully immersive cup, Sumatra Mandheling remains an unrivaled origin.

Origin & Processing

• Region: Gayo Highlands, Aceh, Northern Sumatra, Indonesia
• Elevation: 1,200–1,600 m asl
• Varietals: Catimor, Typica, Timtim
• Certifications: Organic, Fairtrade
• Process: Wet-hulled (Giling Basah); sun-dried
• Recommended Roast: Medium-Dark (to emphasize chocolate richness, herbal tones, and heavy body)

Smallholder farmers hand-pick ripe cherries and pulp them using traditional drum pulpers. After partial fermentation, the coffee undergoes wet-hulling, a unique Sumatran method where parchment is removed while still damp. This exposes the beans to the tropical climate, allowing them to darken, swell, and absorb the region’s earthy characteristics.

Drying continues on patios and raised beds until the coffee develops its signature deep-green hue and dense, complex flavour.

Sustainability & Craft

This Sumatra Mandheling lot is produced entirely by Organic and Fairtrade–certified cooperatives in the Gayo Highlands. Farmers receive guaranteed minimum pricing and quality premiums, helping sustain rural livelihoods and fund agricultural training, water-management improvements and environmental conservation.

Shade-grown agroforestry systems preserve biodiversity — with coffee grown under canopies of native trees, spices, and fruit plants. At Spectra Coffee, we roast this Mandheling in small batches in the United States to enhance its bold character while maintaining smoothness and origin integrity.

Cup Experience

Expect a dense, full-bodied cup with layers of dark chocolate, earthy sweetness, cedar, and herbal spice. The wet-hulled process creates a velvety texture and low acidity, making the cup feel rich and grounding. Notes of tobacco leaf, cocoa nibs, and sweet earth develop as it cools, and the finish is lingering, rustic, and deeply satisfying — the classic Mandheling experience.

Cup Profile

• Aroma: Earthy cocoa, herbal sweetness
• Taste: Dark chocolate, cedar, sweet earth, herbal spice
• Body: Heavy, syrupy
• Acidity: Very low
• Finish: Long, earthy, chocolate-rich

Brew Tips

• Cone Drip (V60/Chemex): 20 g medium grind • 320 g water (1:16) • 92–94 °C. Produces a balanced, chocolate-forward cup with smooth finish.
• Flat Basket Drip (Auto): Medium grind — bold, rustic daily cup with earthy depth.
• French Press: Coarse grind • 1:15 • 4–5 minutes. Yields a velvety, syrupy brew with pronounced chocolate.
• Pump Espresso: Fine grind • 1:2 ratio • 28–30 seconds. Delivers thick crema and deep cocoa flavour.
• Stovetop (Moka): Medium-fine — intense, spicy, and sweet-earthy.
• Turkish: Ultra-fine grind — syrupy, dense, aromatic.
• Whole Bean: Grind fresh just before brewing for maximum flavour and aroma.

FAQ

• What makes Sumatra Mandheling unique?
  Its wet-hulled processing creates a dense, earthy, chocolatey cup with very low acidity — unlike any other origin.
• Is this coffee Organic and Fairtrade?
  Yes. It is certified 100% Organic and Fairtrade, sourced from cooperatives in the Gayo Highlands of Aceh.
• Why is the acidity so low?
  The wet-hulling method and climate conditions naturally reduce acidity, resulting in a smooth, rich, grounding flavour.
• How should I store this coffee?
  Keep the beans in an airtight container away from light and humidity. Grind fresh before brewing for best results.