Sumatra Mandheling

PROCESS: Wet-Hulled (Giling Basah)VARIETY: Ateng, Bor Bor, Catimor, and TimorELEVATION: 1,300-1,650 metersROAST: DarkBODY: Medium-heavyNOTES: Savory and tart with herbal, coffee cherry, and green pepper flavors Sumatran coffees have long been distinct for their earthy, savory, somewhat vegetal or herbaceous characteristics, in part contributed by the climate and the mix of varieties grown, but also due to a specific post-harvest processing style called Wet-Hulling, or locally known as Giling Basah, which imparts much of the unique qualities these coffees have. Wet-Hulled coffees from Sumatra have a distinct characteristic that many people love: The unique process combined with specific cultivars of coffee creates an earthy, herbaceous, and intense cup with a medium-heavy body. The Wet-Hulled process was developed specifically to speed up drying and efficiency in a climate that sees heavy rain and clouds most of the year. Removing the parchment layer allows the coffee to dry much fast