Sumatra Mandheling Wet Hulled

Our Sumatra Mandheling is an excellent example of the traditional Indonesian processing method of wet hulling. This method is employed to address high humidity levels, typhoons, and heavy rainfall. The cup is low in acidity with a heavy body.

Mandheling coffee is named after the Mandailing people of northern and western Sumatra, Indonesia. 

Grown and harvested by multiple smallholder farmers north of Lake Toba at elevations between 1,000 and 1,800 meters from the coffee tree varieties of Ateng, Garundang, and Catimore. This coffee is prepared as a double pick, meaning it is hand sorted twice to remove any defects. 

Flavor Notes:  Earthy + Cardamom + Prune

Roast Level:  Light-Medium

This Sumatra Mandheling, sourced by Coffee By Design, represents the distinct profile of the Indonesia · Sumatra region. Produced by multiple smallholder farmers, this lot utilizes the Ateng varietal, which is widely cultivated across the archipelago. The coffee is prepared using the traditional wet hulled method, a technique iconic to the region that often contributes to a heavy body and a unique, rustic complexity in the cup.

When evaluating these beans, drinkers may notice the roaster’s specific notes of earthy, cardamom, and prune. While individual experiences vary, those interested in identifying these nuances can consult the flavor wheel to better categorize the sensory profile. Grown at elevations between 1000 and 1800 masl, this selection offers a classic expression of Sumatran coffee, highlighting the intersection of traditional processing and regional terroir that defines this storied origin.