And on the other hand, drying out the coffee to be prepared to ship to mills, distributors, and exporters is a long and arduous process, usually taking anywhere from 2-3 months in the best of conditions.Īll in all, it simply makes more sense for farmers in Sumatra to process their coffee using the wet-hulling method, which ultimately leads to the taste profile we’ve all grown to love and know within coffee from the region. On the one hand, Sumatra’s weather is often rainy and humid, which makes it difficult to dry the coffee out in the sun, as most coffee producers do in Central and South America.
The driving factors as to why Sumatran coffee farmers use wet-hull processing are environmental and monetary. Whereas a lot of other coffee growing producers from around the world have specialized in processing their coffee using washed processing, Sumatra is unique for continuous use of wet-hull processing. With rich, volcanic soil filled with plenty of nitrogenous and other great nutrients suited best to grow coffee, Sumatra coffee’s rich bold flavor offers earthy and chocolate notes that are often best enjoyed as a dark roast. This ensures that the acidic components of the coffee are processed out and result in a higher pH.Ĭoffees that hail from the island of Sumatra in Indonesia have some of the best growing conditions for coffee, especially for dark roasts.
Delightfully smooth with a rich, heavy body, low acidity, an exotic flavor with an intense syrupy aftertaste, and an earthy richness, it is a highly valued brew. Sumatran Dark Roast Coffee - Mandheling Reserve is the dark-roasted version of this rare Indonesian coffee.
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