Sumatra Mandheling - Traditional 'Old School' prep
In our ongoing search for wonderful and unique coffee, we are excited to bring you this Classic "Old School" Sumatra. Try this Classic Sumatra and experience the “Wow!” that you have not had in years!


Flavor Observations
Our Classic Sumatra offers you that distinguished flavor, body and aroma that only a Sumatran can!
A huge, rich, body, earthy but not musty, herbal, clean floral aromatics and a gigantic, booming cup character that is spiced and deep!

Additional Information
By "Old School" we mean that this Sumatran comes from old-growth Sumatra trees above 3600 feet, from one particular growing region, AND is processed using traditional methods (semi-washed and sun dried).

Today, most Sumatrans are prepared from a pool of coffees from various regions throughout the growing area. Further, they are mixed and combined with a variety of cultivars (a specific plant origin that has persisted through cultivations).
The point is that, typical Sumatrans that you find today are blended from a variety of coffees from Sumatra, and this is done to promote consistency in flavor characteristics over each crop season.

While this is not necessarily a bad thing, I find that something is lost in the process. Do the “Old School” growth trees and processing methods make a difference? I believe they do!

By the way, Mandheling is actually the ethnic group that is predominantly involved with the production of the coffee from Sumatra rather than the region of Sumatra. The correct spelling is Mandailing. But the coffee is called Mandheling out of tradition.