5 10 15 lbs Sumatra Mandheling GR1 DP Fresh Coffee Beans, Always Current Crop

Description

Sumatra Mandheling GR1 DP...this is a wonderful, natural Sumatra coffee...a must try!
Clean, dark chocolate, black cherry no
tes, earthy, rich, satisfying cup!
Farms range from one to four acres in size and are inter-planted with fruits and vegetables, allowing farmers to be more self sufficient in times of volatility. Farmers are also able to deliver their beans directly to the factory, cutting out middlemen, therefore providing them higher prices for their valuable product, and direct access to export markets. The beans are grown at elevations ranging from 3,200 to 6,000 feet. Most fertilization is done with organic matter because of the high cost of imported fertilizers. This grade 1 Sumatra Mandheling is double picked.
Just to clarify -- the "GR1 DP" It simply means Grade 1 (highest) and Dry Processed (sun dried with the fruit around the bean which is later removed mechanically). Dry processed Indonesian coffees look pretty rough. There are a surprising number of broken and mis-shaped beans, even in high quality coffee such as our Grade 1.
The dry processing imparts a over ripe fruity sweetness to the cup.
Sumatra Mandheling ranks in the top tier of distinctive coffees of the world. It is complex, has weight without heaviness, and a deeply resonate acidity not initially apparent. It is earthy, tangy, bitter-sweet with an aggressive musty twist.
Great for darker roasts. Don't cull out the odd looking beans--they are normal for dry processing and add to the complexity of the cup. It makes a deep, savory, satisfying cup. As with other dry processed coffees, expect this Mandheling to roast a bit unevenly, but again, ignore the inconsistency to experience the full impact of this outstanding coffee. The color change in the Mandheling is slow during the roast, so there is somewhat of a tendency to roast it a bit darker than perhaps you mean to. Just be aware of it. To allow the deep rich flavor and body to develop, allow the coffee to rest for at least 24 hours after roasting.
Attributes:
Full body. Low Acidity. Long, memorable finish
Bean Size:
Average
Chaff Content:
Medium
Dominant Cup Characteristic:
Complexity and earthiness
Environmental Factors:
Shade grown
Flavor Traits:
Earth, leather, ripe stone fruit, dark chocolate and deep red wine tones.
Growing Conditions:
Shade grown, picked by hand, sun dried
Hardness of the Bean:
Hard. Will handle dark roasting well
Processing:
Dry, or Natural
Coffee should be black as hell, strong as death, and sweet as love."
Did you know:
Ground roasted beans lose their optimal flavor in about 2 days?
Whole roasted beans lose their optimal flavor in about 2-3 weeks.
If your coffee wasn't roasted just before you purchased it, chances are, it isn't fresh. The difference in flavor between fresh coffee and stale coffee is not subtle. Did you know that without fresh coffee, your espresso machine will have a hard time producing that thick crème you are trying so hard to achieve? Drip, French Press, Vacuum or espresso - every brewing method will produce better results with fresh coffee. That is why we custom roast to your order. Or try purchasing our carefully selected green beans and roast at home.
Roasting
:
C+ to FC are good levels for Sumatra, though it is also highly prized when roasting darker. You will find different taste characteristics at each point: At C+ sweeter, nuttier flavors, less mouthfeel; at FC mouthfeel intensifies and reveals the earthy character; as the coffee roasts longer and caramelizes the body remains with added bittersweet characteristics