In Sumatra, the bean is still very wet when the parchment is hulled. The bean comes out of the parchment quite soft, white, and spongy. These wet soft beans are then sun-dried. Typically, the drying conditions in Sumatra include on-and-off sessions of fierce tropical sun, interrupted regularly by torrential thunder showers. This slow inconsistent drying is in large part what provides the essence of a Sumatra Mandheling, both in flavor and appearance. There is an increasing demand by some roasters for a cleaner cupping Sumatra; some processors are drying the parchment more, down closer to 20% before hulling, creating a safer, cleaner cupping Sumatra. Both styles of production will most likely continue, supplying coffee according to preference.
Hints of earthy sandlewood, deep brown sugars, and complex rusted caramel notes.
Location: Sumatra. Indonesia
Process: Wet hulled process
Levels: Body-5 Acidity-5 dance-9
Price: 512.99/12oz (retail)