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Indonesia Sumatra Mandheling Fairtrade Organic
Indonesia Sumatra Mandheling Fairtrade Organic
Indonesia Sumatra Mandheling Fairtrade Organic
Indonesia Sumatra Mandheling Fairtrade Organic
Indonesia Sumatra Mandheling Fairtrade Organic
Indonesia Sumatra Mandheling Fairtrade Organic

Indonesia Sumatra Mandheling Fairtrade Organic

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£3.00
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A rich coffee with low acidity grown on volcanic Mount Leuser. Herbal notes with Chocolate, Clean Earthy, Woody, Cedar, sweet tobacco, consistent, balanced with a spicy finish.

100% Catimor, Typica Arabica

Region: Batak Region of West-Central Sumatra, Aceh

Growing Altitude: 900-1,600 masl

Arabica Variety: Catimor, Typica

Harvest Period: June–December

Milling Process: Giling basah (wet-hulled), sun-dried

Aroma: Slightly earthy

Flavor: Herbal, Chocolate, Clean Earthy, Woody Notes, Spicy

Body: Medium, rich body

Acidity: Medium

Sumatra is the second-largest island in the Republic of Indonesia. This Sumatra Mandheling is grown on the lofty, volcanic slopes of Mount Leuser, near the port of Padang in west-central Sumatra.

Our leading suppliers of FTO Sumatra, KSU Adil Wiladah Mabrur and Koperasi Gayo Mandiri, have used Fairtrade premiums to purchase agricultural tools (weed cutters, machetes, shovels and saws), and invest in environmental education and training (erosion, soil conservation and disposal of waste).

Programmes focusing on women's welfare are also prevalent, such as supporting women during pregnancy by purchasing necessary medical equipment. They have also made an effort to employ women to do manufacturing work in processing facilities as well as training in financial management.

Giling Basah

The natural Giling Basah drying method used in its production results in a very full body with a concentrated flavour, garnished with herbal nuances and a spicy finish. The coffee has low acidity and a richness that lingers on the back corners on your tongue. Notes of chocolate are evident in the finish.

Giling Basah, the traditional Sumatran method of processing coffee, involves hulling the parchment off the bean at roughly 50 per cent moisture content, versus at the 10 to 12 per cent moisture that's common elsewhere. This unusual practice results in a trademark flavour profile—a low acidity and a richness that lingers on the back of the palate—and gives the beans a signature dark colour. Notes of chocolate are also typical in the finish.

Cupping Notes

Cedar, sweet tobacco, spicy, chocolate. Winey acidity, consistent, balanced.