$8,400.00 /MT
Taste the breadth and nuance of local Indonesian heritage starting from a cup of Sumatra Mandheling coffee. Sumatra Mandheling coffee beans are traditionally grown at a high altitude, picked at the peak of freshness, and processed in the Tapanuli region. Wallacea Coffee directly sources our Sumatra Mandheling green coffee beans from Indonesia’s leading coffee producer, the Mandailing area, near Bukit Barisan, north Sumatra.
As a proven result of growth within the ideal environment for coffee growing, our Sumatra Mandheling coffee reveals its best taste. A complex blend of full-bodied, earthy flavor notes mixed with an herbal aroma profile. Sumatra Mandheling coffee beans are low in acidity, a perfect companion for sensitive-stomach people to consume on a daily basis.
Do not let your favorite coffee cost you health problems. Our Mandheling Sumatra raw coffee beans are traditionally grown under the canopy of sun-filtering shade trees. During the harvesting time, our Mandheling Sumatra raw coffee beans are hand-picked at the peak of freshness, manually washed, and sun-dried by our domestic coffee farmers.
You deserve specialty Mandheling Sumatra Arabica green coffee beans without inherent damages and coffee quakers. Our strict inspection method of post triple-pick is capable of reducing the defect rate to only 1.5%.
Expect the authentic flavor of specialty coffee with our Mandheling Sumatra coffee!
Grown at a specific geographical location, Mandheling Sumatra Arabica green coffee beans are widely-known as one of the best specialty coffee varieties across the world. To keep the authenticity of our coffee, we source Mandheling Sumatra coffee directly from Tapanuli Regency, North Sumatra Island of Indonesia. A region where the Mandheling Sumatra coffee plantations lie at an altitude of 1.400 meters above sea level. For this reason, Sumatra coffee beans are characterized by unique characteristics of specialty coffee and high-altitude coffee.
Prior to importing your coffee, we do show you legitimate paperwork as a coffee supplier. We provide COO (Certificate of Origin), COA (Certificate of Analysis), ICO (International Coffee Organization), and phytosanitary certificate to ensure the quality of our raw coffee beans.
Sumatra (Indonesia)
1400 m
Chocolate and Peanut
Sumatra Mandheling coffee beans are named after Mandailing people who diligently grow the coffee beans in their coffee plantations. Starting in the 19th century, the popularity of Sumatra Mandheling coffee beans continued to grow. Today, Sumatra Mandheling coffee beans are one of the most exported Sumatra coffee beans across the globe.
| Recommended Roast Level | Medium |
|---|---|
| Cup Characteristic | Thick body, medium acidity, smooth texture. Peanut and dark chocolate with slight herbs and earthy hints. Diverse tropical notes and floral fragrance in the aroma. |
| Growing Altitude | 1400 m |
| Process | Dry-hulled, Semi-washed |
| Arabica Variety | Linie S 795 |
| Moisture Content | A maximum of 11% |
| Defect Rate | A maximum of 3% |
S 795 is a cross between Kent and Liberica varieties, which has become a common Arabica coffee variety cultivated in Indonesia due to its adaptability to the various ranges of Indonesia’s microclimates.
Make sure to purchase Mandheling Sumatra coffee only from the country of origin or a verified well-known coffee supplier. You can purchase the samples and start cupping to check the flavor notes. Other than that, choose a coffee supplier that works closely with you to stay within budget and provides export-standard packaging to protect green coffee beans from damaging external factors.
Yes, absolutely. Our Mandheling Sumatra is a great option for espresso coffee. Roasted Mandheling Sumatra coffee won’t lose its best flavor when it blends with milk or cream.
Mandheling Sumatra coffee plays a crucial role in coffee blending because of its full-body and low-acid characteristics. As it helps to fill out the flavor gap of other coffee from light-bodied, and balances the high acidity of the coffee beans.
Cold brew, french press, and espresso-machine methods are the ideal brewing methods for medium-roasted Mandheling Sumatra coffee beans. This way, you get a smooth, sweet, and full-bodied Mandheling Sumatra coffee.
Mandheling Sumatra coffee beans are characterized by a syrupy body, moderate acidity, and smooth texture. It presents a subtle hint of dark chocolate and peanut flavor notes. Other subtler notes like herbs and earthy flavor might be present in a cup of Mandheling Sumatra coffee.
It is a term to describe Mandheling Sumatra green coffee beans that have been aged in liquor barrels. In coffee liquor making, Mandheling Sumatra coffee helps to balance the spicy flavor of vodka through its chocolatey flavor note.
Yes, Mandheling Sumatra coffee is a naturally low-acid coffee that has a 5.2 pH value. Besides, the darker roasting profile is capable of degrading the acidity content. Mandheling Sumatra green coffee beans are characterized by earthy flavor notes. So roasting at this level will not deteriorate the flavor note and even helps you to get less acidic coffee beans.
We suggest you roast it at a medium-dark roasting level. At this level, sweetness and coffee body formation in Mandheling Sumatra coffee beans are able to be perfectly formed.
| Ar | Fl | Af | Ac | Bo | Ba | Un | Cl | Sw | De | Ov | Fs | |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Cupper 1 | 7.25 | 7.50 | 7.75 | 7.50 | 7.75 | 7.75 | 10 | 10 | 10 | 0 | 8 | 8.3 |
| Cupper 2 | 8.25 | 8.25 | 8.25 | 8.25 | 8 | 7.75 | 10 | 10 | 10 | 0 | 8.25 | 8.4 |
| Cupper 3 | 8 | 7.75 | 8 | 7.50 | 7.75 | 7.75 | 10 | 10 | 10 | 0 | 7.75 | 8.2 |
Ar: Aroma, Fl: Flavor, Af: Aftertaste, Ac: Acidity, Bo: Body, Ba: Balance, Un: Uniformity, Cl: Clean cup, Sw: Sweetness, De: Defects, Ov: Overall, Fs: Final score
As a reliable Arabica coffee supplier, we offer various cleaning methods that suit your business. We provide natural (dry-hulled), semi-washed (wet-hulled), and full-washed (wet-processed) to clean raw coffee beans. Each cleaning method brings different results that impact coffee acidity, flavor notes, and even coffee body. For this reason, it is crucial to know the difference between the 3 cleaning methods before you choose what is a perfect fit for your business.
In a dry-hulled, natural method, the coffee cherries are sun-dried for 20 to 30 days until the moisture content inside the coffee cherries significantly drops to 12%. The sun-drying process allows Mandheling Sumatra green coffee beans to absorb the flavor notes of the fruit. That’s why our Mandheling Sumatra raw coffee beans reveal a complex blend of fruity and earthy flavor notes. Once the coffee cherries are parched evenly, the coffee farmers separated the coffee cherries from the dried skin at a dry mill.
For the semi-washed green coffee beans, the skin and pulps of the coffee cherries are removed (de-pulping process). Then, it’s sun-dried without a washing process. Allows the thick-sweet liquid in the outer layer of coffee cherries to stick with the green coffee beans. It takes about 10 to 15 days until the moisture content reaches 10%, slightly drier than dry-hulled green coffee beans. Once the coffee cherries are dried, the coffee farmers remove the mucilage and outer layer by utilizing a coffee milling machine.
Semi-washed coffee beans possess an intense sweetness characteristic. The flavor note of semi-washed Mandheling Sumatra raw coffee beans is sweeter compared to coffee beans processed in other methods, and cleaner when compared to dry-hulled Mandheling Sumatra green coffee beans. Other than that, semi-washed raw coffee beans reveal more body and low acidity content, compared to other coffee-processing methods.
The fully-washed coffee process starts with soaking the coffee cherries in a tank filled with water for 24 to 36 hours while checking the quality of the coffee cherries. The good quality coffee cherries will sink to the bottom, while the poor ones will float to the surface.
The coffee farmers will de-pulping the coffee cherries with a coffee pulping machine. Then, the coffee cherries are cleaned once more to thoroughly remove the mucilage and left to soak for 24 to 36 hours. After that, these wet raw coffee beans are sun-dried until the moisture content reaches 10% to 12%.
Full-washed Mandheling Sumatra green coffee beans are prized for its clean-bright flavor profile, with a subtle hint of fruity tasting note.
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| Gayo Sumatra (Arabica) | Lintong Sumatra (Arabica) | Mandheling Sumatra (Arabica) | Java Estate (Robusta) | Ijen Mountain (Arabica) | |
| COFFEE VISCOSITY | |||||
| Light-body | |||||
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| Medium-body |  |
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| Full-body | |
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| SCA (Specialty Coffee Association) SCORE | |||||
| Outstanding specialty (90-100) | |||||
| Excellent specialty (85-89.99) | |
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| Very good specialty (80-84.99) | |
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| Not specialty (<80) | |
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| ACIDITY LEVEL | |||||
| Mild | |
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| Moderate | |
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| High | |
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| COFFEE ROAST LEVEL | |||||
| Light | |
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| Medium-dark | |
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| Dark | |
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| FLAVOR NOTES | |||||
| Fruity | |
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| Chocolatey | |
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| Earthy | |
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| Nutty | |
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If you have served your customer with high-quality Indonesian coffee beans previously, it’s time to Import green coffee beans directly from the source with a top coffee supplier. Our Indonesian green coffee beans are freshly harvested, hand-picked, and fairly traded. Stop, it is not only Sumatra coffee beans. We have our best-selling green coffee beans sourced directly from Ijen Blue Mountain, East Java. Start, save, and experience the best coffee tasting with us now!
PT Jaffarindo Internasional Indonesia
Cityloft Sudirman lt 19 unit 1926 Jl. K.H. Mas Mansyur No.121, RT.13/RW.11, Karet Tengsin, Tanah Abang District, Central Jakarta City, DKI Jakarta 10220, Indonesia.
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