Sumatra Takengon Mandheling

One Real 16oz. Pound For lovers of the infamous Sumatra Mandheling, no other coffee compares. Nothing comes close. For some people, Sumatra is the quintessential "daily driver," delivering the classic cup of earthy, syrupy, spicy sweetness that lovers of Indonesian coffees crave! Sumatra’s small farmers process coffee in a complicated way. Notably, the processing is typically not overseen by a single individual or team; instead, coffee moves task by task through different parties before reaching its final, thoroughly dried state.  Coffee farms tend to average 0.5-2 hectares each. Every coffee village has a collector (or more) who receives fresh-picked coffee cherries or humid parchment for daily processing.  Once a batch of coffee has been depulped, fermented overnight, washed clean, and then quickly sun-dried to the touch, each collector delivers the batch to a central miller.   It is at the mill where the coffee is mechanically hulled of its parchment, leaving behind just the soft, h