Sumatra Mandheling Fair Trade Organic

About Sumatra Mandheling Fair Trade Organic

Latest arrival in early April 2024. Sumatra Mandheling is known for its very heavy, almost syrupy body and its low acidity. This combination makes for a smooth, velvety, yet pronounced cup of coffee. Powerful aroma. Direct and sturdy with nutty flavor. Our current lot isKoperasi Arisarina Cooperative Fair Trade & Organic.

The relatively young Koperasi Arisarina Cooperative is a coffee producer cooperative established in 2013, located in the highlands of Gayo Aceh Province in Sumatra, had grown to nearly 2,500 local producer members as of early 2020.. The cooperative has a common goal to improve the quality of coffee that is grown by the community in the Gayo highlands as well as maintain and preserve the ecosystem as a place to grow the highest quality coffee beans. This region is considered one of the biggest arabica coffee regions in south east Asia. The plantation and cooperative is 100% managed by its local farmers.

The coffee grown in this region follows the principle of the conservation, where each coffee is planted with shade trees. This kind of cultivation is rarely found in another region in Indonesia. This coffee has both USDA Organic and Fair Trade certifications. The cooperative uses the wet-hulled or semi-washed processing method, called "Giling Basah" in the local language.

• Origin: Indonesia
• Region: Sumatra
• Subregion: Aceh
• Producer: Arisarina Cooperative
• Altitude: Minimum 4600ft above sea level and higher
• Processing Method: Wet Hulled

Cup Characteristics: Aromas: tobacco, smoky, roasted hazelnut.  Clean flavors include raisin, persimmon with svory, smoky notes. Earthy, nutty and smooth. A sturdy and pronounced but not overbearing body. The coffee's mouthfeel is viscous and tongue coating.

Roasting Notes: C+ to FC are good levels for Sumatra, though it is also highly prized when roasting darker. You will find different taste characteristics at each point: At C+ sweeter, nuttier flavors, less mouthfeel; at FC mouthfeel intensifies and reveals the earthy character; as the coffee roasts longer and caramelizes the body remains with added bittersweet characteristics.