Sumatra Mandheling Organic*

The history of coffee in Indonesia dates back to the 17th century and is closely linked to the archipelago's colonial past. Since the first coffee seeds were imported by the Dutch in 1699, Indonesia has developed a significant market, producing several very fine vintages, and is now the fourth largest coffee-producing country in the world. In the province of Aceh, where this coffee comes from, the temperature conditions (around 20°C all year round) and rainfall are ideal for its cultivation. It is prepared using the "Wet Hulled" method, a traditional Sumatra preparation, and is certified Organic. As soon as they are picked, the cherries are de-pulped by the producer, fermented in bags overnight, then rinsed the next morning. The humidity level in the region and frequent rains prevent the bean from drying effectively. At the time of hulling, the coffee still has a high moisture content, reaching 17-18%. It is then dried in a warehouse before shipment. A medium to dark roast gives this coffee a beautiful intensity, a round and syrupy body, a pleasant bitterness, and delightful notes of tobacco, butter, and vanilla.