Sumatran Mandheling Coffee

  Aroma: musty, earthy, and bold Acidity: low to medium, but pronounced Body: full body luster Flavor: thick unique characteristics of bold musty strong flavor Aftertaste: full strong aftertaste Origin: Island of Sumatra/ W. Indonesia Roast: Dark  Notes: Processed using a method called “Giling Basah.” The coffee is pulped via a hand cranked machine, fermented overnight and then the mucilage is washed off. Produces a low acidic coffee w/ a strong body. Workers pick discolored and other defective beans from the sound beans. The very best coffees are hand-cleaned twice (double picked). Grade 1: Specialty Grade Coffee Beans: no primary defects, 0-3 full defects, sorted with a maximum of 5% above and 5% below specified screen size or range of screen size, and exhibiting a distinct attribute in one or more of the following areas: taste, acidity, body, or aroma. Also, must be free of cup faults and taints. Moisture content between 9-13%. Who should drink it: Consumers who enjoy a full-bodied