Sumatra Mandheling Green Coffee Beans

Description

Among the many esteemed Arabica coffee varieties grown in Indonesia, the Sumatra Mandheling Green Coffee Beans stand out for their richness, nuance, and unique regional flavor. The volcanic soil, humid climate, and traditional agricultural methods that these beans are grown in the highland districts of North Sumatra draw from to create their renowned flavor profile. Sumatra Mandheling is widely recognised among roasters for offering both consistency and uniqueness in green coffee selections.

Cultivated at elevations typically ranging from 1,100 to 1,500 metres above sea level, Sumatra Mandheling Green Coffee Beans develop slowly, allowing complex compounds to form within the bean. Smallholder farmers are essential to coffee production because they use hands-on methods to pick and process the beans that keep their inherent properties. The wet-hulled processing procedure is what makes this origin so famous. It gives Sumatra Mandheling its unique flavor.

Physical Specifications and Bean Quality

Sumatra Mandheling Green Coffee Beans generally present a screen size of 15–18, providing good uniformity for roasting. This consistency supports even heat distribution, helping roasters achieve controlled and repeatable roast profiles. The beans typically maintain a maximum moisture content of around 12–13%, ensuring stability during storage and transport while protecting freshness and aroma integrity.

Producers carefully control defect tolerance so these beans meet specialty-grade standards while remaining commercially practical. Their solid structure gives them strength and allows roasters to work across a wide range of profiles, from medium to dark roasts. This makes Sumatra Mandheling a good choice for a wide range of roast techniques.

Aroma, Flavour, and Body Profile

The aroma of Sumatra Mandheling Green Coffee Beans is deep and inviting, often described as earthy, herbal, and slightly sweet. Once roasted, the cup profile reveals layers of cocoa, spice, and subtle woody notes. Low acidity combined with a rich, syrupy body creates a smooth and rounded mouthfeel that defines the classic experience of this type of bean.

This full-bodied character makes the coffee especially appealing for drinkers who prefer bold yet balanced flavours. The lingering finish and heavy texture allow it to perform exceptionally well as a single origin or as a base component in premium blends.

Origin, Type, and Usage Applications

Originating exclusively from Indonesia, Sumatra Mandheling Green Coffee Beans are 100% Arabica and showcase the strength of North Sumatran coffee heritage. Their naturally low acidity and strong body make them versatile across multiple brewing methods, including espresso, French press, and manual pour-over. Because of their dependable performance and distinctive profile, specialty roasters, cafés, and commercial producers frequently choose Sumatra Mandheling beans to deliver character, consistency, and broad market appeal.

Specifications

• Origin: Mandheling region (Aceh Tengah, North Tapanuli, and surrounding highlands), North Sumatra, Indonesia
• Bean Type: 100% Arabica Coffee Beans (Mandheling variety)
• Roast Level: Medium to Dark Roast (most common to highlight body and sweetness)
• Size: Medium to large, elongated Arabica beans with dense structure
• Aroma: Earthy, herbal, cocoa-like, with notes of cedar, sweet spice, and damp forest floor
• Flavor Profile: Rich and smooth with notes of dark chocolate, cocoa, brown sugar, gentle spice, subtle herbal tones, and a clean earthy finish
• Acidity: Low to low–medium, soft and rounded
• Body: Full, syrupy, and velvety mouthfeel

Characteristics

• Authentic Mandheling Origin: Sourced from the highland regions of North Sumatra traditionally associated with Mandheling coffee, where volcanic soil, cool temperatures, and high humidity create ideal growing conditions for dense, flavour-rich Arabica beans
• Arabica with Distinctive Sumatran Character: Unlike Indonesian Robusta origins, Mandheling is fully Arabica yet known for its heavy body and low acidity. This combination makes it unique among Arabica coffees and highly valued for its depth rather than brightness
• Traditional Wet-Hulled Processing (Giling Basah): Most Sumatra Mandheling green coffee beans are processed using the wet-hulling method. This local technique contributes to the coffee’s signature earthy complexity, enhanced body, and muted acidity, setting it apart from washed Arabicas
• Roast-Friendly and Consistent: Mandheling beans respond especially well to medium dark roasting. This enhances chocolate sweetness, soft spice notes, and mouthfeel while maintaining balance and avoiding harshness
• Low Acidity, Comfort-Oriented Profile: Naturally gentle acidity makes this coffee smooth, easy-drinking, and suitable for consumers who prefer rich flavour without sharp or fruity notes
• Versatile and Reliable Flavor Structure: Known for its chocolate-forward, earthy, and slightly herbal profile, Sumatra Mandheling delivers a bold yet refined cup that performs exceptionally well as a single origin, espresso base, or premium blend component

Description Scheme

• Cupping Score: 83-84 for grade 1
• Time from Flowers to Be Berry: 9 Months
• Production (Kg/Ha): 800 to 1500
• Optimal
• Temperature: 13 to 28°C
• Optimal Rainfall: 100 to 3000 mm
• Altitude: 1100 to 1500 from Sea Level (asl)
• Soil Type: Black Soil /Soil Formed of Young Materials is very Fertile, Volcanic, and Contains Micro Nutrients Important to Plants.
• Country of Origin: Indonesia
• Production Areas: Berastagi, Sidikalang, Dolok Sanggul, Dolok Saribu, Lintong, Borong-borong, Tobasa, Sipirok, Mandailing
• Caffeine Content: 0.8 to 1.4%
• Form of Seeds: Flat with a Clear Midline
• Character Stew: Acid & Chocolate
• Method of Harvest: Mechanical and Hand Pick
• Processing Method: Semi-wash Method