Mandheling Gayo - Wet Hulled

Most coffees labeled “Mandheling” originate from the Aceh and North Sumatra provinces, both rich in volcanic soils. Aceh, the northernmost province, features highlands around Lake Tawar, known for its unique coffee terroir. North Sumatra has diverse landscapes, including Lake Toba, a notable coffee producing area.

The smallholder coffee process in Sumatra is complex, with no single oversight during production. Coffee is processed through various steps by different parties. Farms typically range from 0.5 to 2 hectares, and each village has collectors who gather fresh coffee cherries daily. After depulping, fermentation, and washing, coffee is sun-dried and then sent to a central miller for hulling, creating “wet-hulled” beans that are further dried on large patios. Expect this coffee to have notes of chocolate and a syrupy body with some earthy and herbal notes.

Sourced from the Aceh and North Sumatra regions of Indonesia, this Mandheling Gayo offering from Blossom Coffee Roasters showcases the distinct profile associated with the traditional wet hulled method. Often referred to locally as giling basah, this unique processing technique is renowned for producing coffees with a heavy, syrupy body and a complex, rustic character.

In the cup, this specific lot presents deep notes of chocolate balanced by earthy and herbal undertones. While flavor profiles can vary significantly based on terroir and preparation, the wet-hulled style is frequently sought after by those who appreciate a bold, low-acid experience that stands out on the flavor wheel. By stripping the parchment layer while the bean still retains high moisture content, producers in Sumatra achieve the signature intensity that defines this classic Indonesian origin.