The Blue Sumatra Coffee owes its name to the unusual blue hue of its raw beans. The beans we offer are from the northern Lake Toba region in Indonesia and are noted for their smooth texture, rich flavour, softness and mild acidity. The strength and endurance of its flavour make it perfect for milky coffee drinks.
Traditional coffee processing in the Sumatra Mandheling style “Giling Basah” (Wet Hulled) involves a semi washed process where the skin and some of the fruit is removed with home made contraptions before initial drying in sacks. Then they remove the remaining fermented fruit through hand washing and spread the beans on the yellow clay ground or on sheets to dry. Then dry again somewhat after mechanically removing the still Wet parchment and another final drying before bagging. Thanks in part to growing in clay type soils (or volcanic depending on where in Central to North West Sumatra it grows), the fermenting fruit in the first drying phase, and the additional drying phase, good Mandheling coffees develop an Earthy smell and faint Earthy taste along with a wonderful deep body sweet balanced acidity and lush fruit notes when processed well.
For the discriminating Coffee Drinker Sumatra Mandheling coffees when done well presents a smooth full body, sweetly balanced acidity, and lush fruity flavour distinct from any other coffee on Earth.