To allow the deep rich flavor and body to develop, allow the coffee to rest for at least 24 hours after roasting.Undergoing "Giling Basah", the name of the traditional Sumatran coffee process, the parchment is removed off of these beans at around 50% moisture content (compared to the typical 10–12%), giving the coffee its prized full-bodied, rich profile with a low acidity – and the green beans a signature dark colour. 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. This medium roast Sumatra Mandheling coffee is one of the most popularly known types out there. 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. Fresh Roasted Coffee, Sumatra Mandheling. 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. This robust coffee blends syrupy smoothness with subdued notes of. The beans are grown at elevations ranging from 3,200 to 6,000 feet. Sumatra Mandheling coffee has a full bodied flavor with hints of chocolate and caramel. The dry processing imparts a over ripe fruity sweetness to the cup. 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).
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