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Sumatra Mandheling

(7 customer reviews)

Classic Mandheling coffee from Northern Sumatra.

It’s big and bold with a syrupy body, and bags of earthy chocolate notes.

Sweet and creamy texture with a beautiful hint of orange.

If you’re a fan of ‘strong coffee’, this is a good choice.


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About the coffee

Tingkem, Aceh
1150 – 1450 metres above sea level
Typica & Red Caturra
Cup Score
82 – 83
Cup Profile
Full bodied with sweet tobacco, dark chocolate and citrus notes

About the farm

“Coffee has its roots in Indonesia since early Colonial times, when the Dutch first introduced the arabica species in Jakarta. The first exports were made to Europe through the Dutch East India Company in 1711 making Indonesia the first place outside of Ethiopia where coffee was widely ‘commercially’ cultivated. During the 18th century Indonesia was the world’s largest coffee supplier until the 1840’s when Brazil emerged as the exporter leader. Today, Indonesia remains the fourth largest exporter of coffee worldwide.”

“The arabica varietals planted in Indonesia were initially typica and bourbon. Typica is still the most common varietal found in Sumatra although there are also a few others that have been planted over the years, including S- Lini, caturra, catimor and hybrids of Ruiru 11. The first Linie-S plantings came about when the coffee research institute in Java began looking for strains that were both disease-resistant and consistent in production. In an attempt to alleviate the swing in production from crop to crop Linie-S was planted, a variety prized for its heartiness and minimal dieback; Robusta is also widely grown across the island. The average farm size in Sumatra is small, just one to five hectares across the country and different varietals can often be found growing together. Over the last 50 to 100 years this has led to hybridization; natural crossbreeding has produced a variety known locally as Berg en Daal. Sumatran coffees are mainly produced by a unique semi-washed process which is sometimes described as “wet-hulled” and is known locally as Giling Basah. In this process the coffee is picked, machine pulped (usually on the individual small holding) and then partly sun dried. The parchment is then removed revealing a whitish coloured, swollen green bean when the moisture content is around 30%. The drying is then completed where the seed quickly turns to a dark green colour unique to Sumatra.”

7 reviews for Sumatra Mandheling

  1. Anonymous (verified owner)


  2. James (verified owner)

  3. Mark F. (verified owner)

    Becoming a favourite, a lovely strong coffee.

  4. Caroline H. (verified owner)

  5. Bryony (verified owner)

  6. Mark F. (verified owner)

    A lovely strong coffee, a lovely treat in the evening.

  7. Mark F. (verified owner)

    Intense strong coffee, making a great espresso. Best way to start the day!

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