Organic practices have a tendency to starve the trees of essential nutrients that allow them to better develop the distinct flavours they're known for. These practices solidify that the farmers in the region adhere to rigorous practices, but doesn't necessarily guarantee a better cup of coffee. The standard farming practices would be considered 'organically growing' by the modern world, but there are indeed Fair Trade and Organic certified Sumatran coffees available. 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. Sumatra Mandheling coffee grows in Padang's west-central region between 2,500 and 5,000 feet above sea level. Though Mandheling coffees are 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 typical dry processed green coffee beans, and likely contributes to the coffee's fine flavor. The coffee is named after north Sumatra's Mandailing people - an ethnic group and not so much a region.

Flavor: Herbal, Chocolate, Clean Earthy, Woody Notes, Spicy.

Milling Process: Giling Basah (wet-hulled), sundried.

Growing Altitude: 750 - 1,500 meters above sea level.

Region: Batak Region of West-Central Sumatra, Aceh.The flavour of the coffee develops well because of the rich volcanic soil and tropical climate, despite not being very high altitude. With just enough acidity to provide a vibrancy, Mandheling coffee often exhibits tones of sweet chocolate and licorice.

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