Sumatra Mandheling Tekengon

☕ Taste Profile

• Roast Level: Dark

• Aroma: Deep sweetness with spice and earthy richness

• Flavour Notes: Molasses, bitter chocolate, tropical fruit, brown sugar, and liquorice, with a big body and a spicy, herbal finish

• Sweetness: Medium

• Processing: Giling Basah (wet hulled)

• Grade Detail: Grade 1, Triple-Picked

🌱 Origin & Farm

• Country: Indonesia

• Region: Mandheling, Sumatra (grown on volcanic slopes)

• Estates: Various Mandheling estates

• Estate Size: < 2.5 hectares (smallholder scale)

• Altitude: 1,400 to 1,700 m.a.s.l

• Varietals: Andung Sari, Sigarar Utang

• Harvest: April to June

• Producers: Various smallholders

👨‍🌾 The Story Behind the Coffee

Indonesian coffee is shaped by volcanoes. Many of the islands in the Malay Archipelago (Sumatra, Java, Sulawesi) are mountainous with rich soil, ideal for coffee. Only around 15% of Indonesia’s coffee is Arabica.

Mandheling coffee is grown on volcanic slopes near port Padang in west-central Sumatra, and it’s famous for a processing style that is very characteristic of Sumatran coffee: Giling Basah. This traditional wet-hulling method removes parchment when the coffee is still around 50% moisture (versus the 10–12% you’d see elsewhere). The result is that signature body and flavour depth, often with herbal nuance, spice, and those darker, syrupy notes.

This lot is Grade 1, Triple-Picked, meaning it’s hand-picked three times for defects, which pushes consistency way up and keeps only cherries at optimum ripeness in the mix.

🚚 Delivery

Free UK delivery on all orders of 1kg or more.

🤝 Ethical Sourcing Practices

We believe great coffee should be good for everyone involved, from the people growing it to the people drinking it. We pay responsibly for our green coffee, working with importers and producers who prioritise fair pricing, long term relationships and ethical sourcing.