Sumatra Mandheling - Takengon
Sumatra Mandheling 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 how Sumatra coffees are processed, the wet-hull method. This coffee is sourced from 3 farms located in the Takengon highlands of the Aceh province on the island of Sumatra, Indonesia. The farms are owned by Kilang Kopi Lek Sujimin and Kilang Kopi Haji Warsidi, who each have over a decade of experience cultivating and processing coffee. After processing, the parchment is entrusted to PT Fajar Jeumpa, a family-owned export company that operates its own dry mill and provides logistics to transport and export coffee without the long and convoluted supply lines that can compromise the quality of coffee.
The city of Takengon, is considered the epicenter of one of the world’s most unique coffee terroirs. The province of Aceh, is a varied territory with high-elevation grasslands, mountain ranges, and the massive Lake Toba, one of the island’s most famous coffee-producing areas.
Grower: Kilang Kopi Lek Sujimin and Kilang Kopi Haji Warsidi
Farm: Three small farms
Region: Bener Meriah Regency, Aceh, Sumatra, Indonesia
Cultivar: Bourbon, Catimor, Typica
Altitude: 1300 to 1400 meters
Processing Method: Wet hulled and dried in the sun
Roast Level: Medium Dark Roast
Cup profile: Herbal, Cocoa, Roasted Nuts, Full Body
The Cup: This coffee has flavors of cocoa and dark chocolate. There's a slight herbal ness evenly matched by the smell of tobacco, roasted nuts, and cedar. The cup has a layered chocolate taste, licorice flavors, and a bold body.