Sumatra Mandheling Karo Highlands

This luscious, rich, and full-bodied Sumatra checks all the boxes for lovers of dark roasted Indonesian coffees. Earthy and woody undertones, whiffs of wet and rich tobacco, and a deep, resounding dark chocolate flavor from start to finish.

The Karo Highlands in Northern Sumatra are famous for citrus farms and fruit orchards where you can find coffee estates side by side with rows of orange trees or strawberry fields. Elevations span 1,100 to 1,350masl, and rich volcanic soil from nearby active volcanoes provide nutrients to the bounty of crops that grows here.

Mandheling coffee is named after the Mandheling people in northern Sumatra. Indonesia’s large, westernmost island is home to a wide range of tropical flora, fauna, and microclimates. Farms on Sumatra are typically 0.5 to 2.5 hectares and scattered across remote regions. They are connected by a network of collectors, processors, traders, and exporters that together push the coffee into the global supply chain. Sumatran coffee production dominates Indonesia’s industry, and around 60-70% of the country’s volume is produced here.

The wet-hulled coffee process, locally known as Giling Basah, is the method of choice in Indonesia due to the humid climate. The wet-hulled process has become synonymous with Indonesian coffees and contributes to its unique cup profile.

In the wet-hulled process, coffee cherries are generally depulped at the farm level using hand-cranked machines. The cherries are then fermented overnight to help break down the mucilage, which is subsequently washed off. Afterwards, the coffee is quick-dried to 30-50% moisture and dried to between 11%-13% as it makes its way through the supply chain into an exporter’s mill.