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You had Sumatra Mandheling coffee drip bag.

You can find more information about this amazing coffee below.

Please follow the 4 simple steps how to brew a good cup of coffee.

 

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ENJOY YOUR COFFEE!  

Sumatra Mandheling, Indonesia

BEANS PROFILE:

Region: Batak Region of West-Central Sumatra, Aceh

Growing Altitude: 2,500–5,000 ft.

Arabica Variety: Catimor, Typica

Harvest Period: June–December

Milling Process: Giling Basah (wet-hulled), sun-dried

Body: Full

Acidity: Low

ROAST PROFILE:

Light-medium roast (American roast)

Cup profile: Macadamia , milk chocolate, red grape

Roasted date and batch number on packaging

ABOUT THIS COFFEE:

Many of the islands of Indonesia were formed by volcanoes and still benefit from soil that's rich in volcanic ash and ideal for growing coffee. It's no wonder that some of the world’s most famous coffees are grown on the islands of the Malay Archipelago of Indonesia: Sumatra, Sulawesi and Java.

Sumatra is the second-largest island in the Republic of Indonesia. Sumatra Mandheling coffee is grown on the lofty volcanic slopes of Mount Leuser near the port of Padang, in the Batak region of west-central Sumatra. 

Giling Basah, the unique method used in the production of Sumatran coffees, results in a very full body with a concentrated flavor, garnished with herbal nuances and a spicy finish. It involves hulling the parchment off the bean at roughly 50 percent moisture content (compared to 10 to 12 percent moisture, in most other regions). This unique process results in Sumatra's trademark flavor profile (low acidity, richness that lingers on the back of the palate, and a chocolate finish) and gives the green beans their signature color.

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