Sumatra Mandheling
(Light Roast)
| Region |
| Batak Region of West-Central Sumatra, Aceh |
| Growing Altitude |
| 1,000 – 2,000 masl |
| Arabica Variety |
| Catimor |
| Harvest Period |
| June – December |
| Milling Process |
| Giling Basah (wet-hulled), sun-dried |
| Aroma |
| Slightly Earthy |
| Flavour |
| Herbal, chocolate, earthy, woody, spicy |
| Body |
| Full |
| Acidity |
| Low |
A unique traditional Sumatran process – Giling Basah, gives the coffee a great body and flavour, garnished with herbal nuances and a spicy finish.
The process involves hulling the parchment off the bean at about 50% moisture content, whereas most of other processes hull coffee at around 10-12% moisture content.
Cupping notes: Strong notes of cedar, sweet tobacco, chocolate and spices; winey acidity, consistent and balanced.



Linda S –
Excellent coffee service. As always, excellent service. The Sumatra coffee is smooth, rich and very non-acidic for those who, like me, sometimes find South American African coffee a little too bitter. Once again, worth mentioning that the decaf is superb.
F Leask –
Wander through the woods with this great coffee. I sampled this coffee when I visited the excellent coffee lounge at Dava last month and loved it so much I bought a bag to take away. It’s a no-nonsense, full flavoured, bass noted, beautiful beast of a coffee. It reminds me of that feeling of walking through a wood after heavy rain, when the sun comes out and you get that great earthy forest scent. It’s very different to the other coffees I have but it’s deep, rich, and full of character- when you want a Barry White of a coffee, this is the one you should reach for!
Alison Hull-Bailey –
We love this coffee! Great depth and strength for the perfect flat white 🌟