EXPORT BAG SIZE:60 kg (132.28 lbs)

BOTANICAL SPECIES:Arabica

MAIN PRODUCING REGIONS:Aceh, North Sumatra

GENETIC VARIETIES:Typica, Caturra, Catimor, Linie-S,

ANNUAL PRODUCTION QUANTITY:Indonesia total approximately 600,000 bags

HARVEST PERIOD:May – September

PROCESSING METHODS:Wet hulled semi-washed, some Full Natural

ARRIVAL IN NORTH AMERICA:October – January

Origin Notes

In the mid-18th Century, when Indonesia was still under Dutch occupation, the Dutch East India Company brought Arabica coffee plants to archipelago. The Dutch started by planting coffee around Batavia (Jakarta), and farther South, near Sukabumi and Bogor. Over time, coffee plantations spread to East Java, Central Java, West Java, Sumatra and Sulawesi.

While Indonesia coffee production began on Java, today it is Sumatra that most North American buyers think of when asked to describe Indonesian coffee. It has a sweet, earthy, low-acid profile that is truly distinctive. A significant factor in Sumatra coffee’s one-of-a-kind profile, and global renown is the way it is processed. Early processing methods were decidedly primitive, with farmers using hollowed out logs as a mortar, and carved branches as pestles. Over time, methods became more sophisticated, but infrastructure limitations and and a convoluted/lengthy value chain played a role in processing practices that are unique in the coffee world.

Arabica coffee production is focused in the highlands of Northern Sumatra. The most well-known “region” of Sumatra is Mandheling, which is actually a trade name originally based on the Mandailing tribe, which grows coffee in the Tapanuli area. More specific growing regions are Aceh (North Central Sumatra) and Lintong (near lake Toba). Indonesia is the fifth-largest coffee producing county in the world and Sumatra is a very significant percentage of the nation’s production. With its unique sweet syrupy body, low acid, earthy flavor, it stands out from the crowd.

Profiles

One of our most prestigious offerings, the Sumatra Mandheling is full bodied, sweet with a hint of spice, and is delivered with earthy undertones.

At Lumiere, we provide Sumatra Mandheling exclusively as a pour over coffee, made with our highly precise and consistent Curtis Seraphim pour over machines.

What We Recommend

While most of our the roasts lean more towards the light side, to accentuate the inherent flavours of each bean. For the Sumatra Mandheling, it is definitely a bean that brings forth it’s true characteristics with a light roast. Come by and try our light roasted pour over today!

Pictures