SUMATRA MANDHELING GIRSANG

Tasting Notes: Dark Chocolate, Blackberry, Pipe Tobacco

Grown By: Ronald Girsang

Region: Sumbul-Province, North Sumatra, Indonesia

Altitude: 1,400 meters above sea level

Process: Wet hulled and dried in the sun

Roast Level: Light-Medium

Farmers in Sumatra’s Sumbul subdistrict have a long history of producing coffee. Sumbul means “source of spring water” in the Pak-pak language, and the region is named for the many springs that dot the terrain. Multigenerational knowledge of coffee farming is passed down from parents to children, continuing Sumbul’s legacy of distinctive Mandheling coffee that’s celebrated for its rich flavor and aroma.

Giling Basah, the unique method used in the production of Sumatran coffees, results in a very full body with a concentrated flavor, garnished with herbal nuances and a spicy finish. It involves hulling the parchment off the bean at roughly 50 percent moisture content (compared to 10 to 12 percent moisture, in most other regions). This unique process results in Sumatra's trademark flavor profile (low acidity, richness that lingers on the back of the palate, and a chocolate finish) and gives the green beans their signature color.