Coffee is a significantly important part of culture in Sumatra, and the region is famous for producing some of the most unique and complex coffees anywhere in the world. They tend not to be sold by region, as in other countries, because the difference between coffee beans grown in various parts of Sumatra are not actually all that obvious or distinct. Instead, coffee connoisseurs differentiate between different Sumatra coffees using guidelines to do with picking, preparation and processing. There are a few different brands. Coffee grown in the west of Sumatra is usually known as Gayo Mountain, and it tends to be somewhat sweeter than other varieties. By far more common and popular, however, is Mandheling, which is grown inland from the south coast and is simply named after the Indonesian ethnic group that was once responsible for the production of coffee.

Sumatra Mandheling coffee is generally regarded as the very finest of all Sumatra coffees. This is in large part due to where the beans are grown: on one of the very highest places in all of the countries in the Indian Ocean. The coffee is grown on the volcanic slopes of the area around Mount Leuser, and the high altitude together with the warm climate and rich volcanic soil gives the Mandheling coffee beans a distinctly lively and intense flavour. True coffee experts know to search for aged green coffee bean from Sumatra, because these enhance the already earthy and spicy flavours associated with good Sumatran coffee, making them incredibly highly sought after. They are double hand picked, which ensures the very highest possible quality, and are widely accepted as an excellent gourmet coffee bean.

Mandheling coffee is one of the most admired coffee varieties in the world. A lot of this is because of the slightly unorthodox methods of fruit removal and drying. In fact, if coffee grown in other regions was treated in the same way, the result would probably be unpleasant – what happens is that the beans are often dried in moisture-interrupted stages, which leads to the development of lots of complex flavour characteristics. Strangely, these include traits such as fermented fruit taints or hints of musty, mildewed notes!

However, don’t be deceived. Although this would probably not be a positive attribute in any other coffee, it works perfectly in the production of Sumatran coffees, because of the unique combination of flavours already present in the green beans. The ferment is not at all harsh or bitter – in fact, it lends a wonderful sweetness to the Mandheling flavours, and does not overwhelm any other aspects of the coffee. In fact, it develops the flavours to perfection, and helps to both increase the coffee’s body and mute or dull the acidity. All of this leads to the end result of one of the heaviest, smoothest and complex coffees in existence. The acidity is very low-key and the body is heavy and full enough to be almost syrupy.

Mandheling coffee is an experience of pure Indonesian luxury – the finest concentrated flavours and most complex tastes. It is highly sought after all over the world – and rightly so!

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