Sumatra Mandheling Coffee

Grown on the Indonesian island of Sumatra, Mandheling is known as much for its smooth, full body (mouthfeel) as its rich, complex taste. The coffee is named after north Sumatra’s Mandailing people.

Sumatra Mandheling is often described as earthy and intense with an herbal aroma. With just enough acidity to provide a vibrancy, Mandheling coffee often exhibits tones of sweet chocolate and licorice.

Though Mandheling is dry processed, the method includes washing the dried husk of the coffee cherry (fruit) in hot water which provides a more uniform appearance of the coffee beans than the typical dry processed coffee, and likely contributes to the coffee’s fine flavor.

Sumatra Mandheling coffee grows in Padang’s west-central region between 2,500 and 5,000 feet above sea level. The coffee is often given a Dark Roast or Medium-Dark Roast to bring out the coffee’s sweet taste as well as its earthy qualities.

If you want an even heavier-bodied coffee then try a French Roast. Sumatra Mandheling is also a great coffee for cold brewed specialty coffee drinks (espresso drinks), and takes milk or cream well without loss of flavor.

Sumatra Mandheling Coffee and Espresso Brewing Tips

For tips on brewing the perfect cup of Sumatra Mandheling coffee see the Espresso Coffee Guide’s section on Coffee Brewing.

For easy to follow instructions on how to make fantastic Sumatra Mandheling espresso drinks see Espresso Drink Recipes and then dive into the Barista Guide to Perfect Lattes and Cappuccinos so you can make beverages like the best trained baristas at high-end coffee shops. Also provided are tips on Pulling A Perfect Espresso Shot.