New: Coffee Review: Sumatran Mandehling

Sumatran coffee is up for review today. We serve this wonderful coffee at our coffee drive thru quite often, it is requested often, and people order the beans often. So, we figured you might like to have the offical tasting notes...

Overall Rating: 85 points Aroma: 8 Acidity: n/a Body: 7 Flavor: 7 Aftertaste: 7 Roast (Agtron): Very-Dark (36/32)

Origin: Mandheling growing region, North Sumatra Province, Sumatra, Indonesia. Notes: Mandheling, grown in districts around lake Toba in North Sumatra Province, is the classic Sumatra origin. Technically it is a wet-processed coffee, but a series of peculiarities in how it is processed and dried give it its characteristic low-key richness and idiosyncratic, often unpredictable, flavor notes. Blind Assessment: Lindsey Bolger: "Intense aroma of fresh-from-oven brownies. Flavors of dark chocolate and sweet caramel compliment the rather dark roast. I added points to acknowledge the roaster's skill in pairing the roast so appropriately to the coffee" (85). Ken also was impressed by the aroma: "richly low-toned, chocolaty, malty, spicy, complex. In the cup gently roasty, complicated by dry fruit and malt notes. Who should drink it: Lovers of traditional Sumatra Mandhelings, with their low-toned complexity and ambiguous mustiness that, in a well-handled dark roast like this one, bring to mind good things like dark chocolate and oven-fresh brownies (Lindsey) or chocolate-toned dry fruit and malt (Ken).