Indonesia Mandheling Ketiara Nº 201

It's a return for traditionally Sumatran coffee and Mandheling. We've carried this a couple times before and it's great for those who want and like the more earthy, spicey brew with lower acidity. 

Sumatra has a particular way of processing coffee called Giling Basah (Also known as Wet Hulled). The coffee is picked and pulped before being placed in bags (usually made of jute) for up to a day while taken to a washing station. It's here that it is washed and laid to dry as green. This method of hulling/pulping the cherries before drying gives the coffee a deeper more earthy character. We love its baking spice tones with notes of nutmeg and dark chocolate to boot.