Sumatra Mandheling Coffee

Why this coffee matters

Sumatra Mandheling is one of Indonesia’s most cherished coffees, known for its earthy sweetness, velvety body and rich, grounding character. Sourced from smallholder farmers in the Gayo Highlands of Aceh, this lot is certified Organic and Fairtrade, reflecting both traditional farming practices and ethical value chains.

The region’s signature wet-hulled (Giling Basah) processing creates a flavour profile unlike any other: low acidity, deep chocolate notes, herbal complexity and a lingering earthy finish. For Canadian coffee drinkers who enjoy bold, smooth, low-acid coffees, Mandheling stands out as a truly distinctive single origin.

Origin & Processing

• Region: Gayo Highlands, Aceh, Northern Sumatra, Indonesia
• Elevation: 1,200–1,600 m asl
• Varietals: Catimor, Typica, Timtim
• Certifications: Organic, Fairtrade
• Process: Wet-hulled (Giling Basah); sun-dried
• Recommended Roast: Medium-Dark (to highlight chocolate richness and earthy depth)

Ripe cherries are selectively hand-picked and depulped by smallholder farmers. After a short fermentation, the parchment is removed while still moist — a hallmark of Sumatran wet-hulling — and the beans are dried on patios and raised beds. This unique processing method produces the heavy body, earthy sweetness and complex herbal tones that define Mandheling.

Sustainability & Craft

This coffee is produced by Organic and Fairtrade–certified cooperatives that support farmer livelihood, environmental conservation and community development. Premiums from Fairtrade certification contribute to improved drying infrastructure, water management systems and training for smallholders.

Coffee is grown under native shade trees and intercropped with indigenous plants, promoting biodiversity and soil health. At Spectra Coffee, we roast this Mandheling in small batches in Canada, ensuring freshness and a balanced, smooth cup that honours its origin.

Cup Experience

Expect a bold, full-bodied cup with layers of dark chocolate, cedar, herbal spice and sweet earth. As it cools, notes of cocoa nibs, tobacco leaf and caramel sweetness emerge. The acidity is naturally low, making the coffee exceptionally smooth and accessible. The finish is long, grounding and deeply satisfying — classic Sumatra Mandheling.

Cup Profile

• Aroma: Earthy cocoa, cedar, herbal sweetness
• Taste: Dark chocolate, cedar, sweet earth, herbal spice
• Body: Heavy, velvety
• Acidity: Very low
• Finish: Long, earthy, chocolate-rich

Brew Tips

• Cone Drip (V60/Chemex): 20 g medium grind • 320 g water (1:16) • 92–94 °C. Smooth, rich cup with chocolate-forward notes.
• Flat Basket Drip (Auto): Medium grind — bold, earthy daily brew.
• French Press: Coarse grind • 1:15 • 4–5 minutes. Produces a velvety, syrupy cup with deep cocoa flavours.
• Pump Espresso: Fine grind • 1:2 ratio • 28–30 seconds. Thick crema with dark chocolate and herbal intensity.
• Stovetop (Moka): Medium-fine — strong, earthy, sweet.
• Turkish: Ultra-fine — dense, syrupy, aromatic.
• Whole Bean: Grind fresh before brewing for maximum complexity.

FAQ

• Is this coffee Organic and Fairtrade?
  Yes. This Mandheling lot is certified Organic and Fairtrade, sourced from cooperatives in the Gayo Highlands.
• Why is Sumatra coffee low acidity?
  The wet-hulled process, combined with volcanic soils and tropical conditions, naturally produces low-acid, smooth coffees.
• Is Mandheling considered a single origin?
  Yes. It comes from the Mandheling-producing areas of Aceh and surrounding Gayo Highlands.
• How should I store this coffee?
  Keep beans in an airtight container away from light and moisture. Grind just before brewing.