The age of the bean can be identified by its color, which becomes darker. One unique characteristic of the Sumatra Mandheling is the change in color as the bean aged. Mandheling coffee is named after the ethnic group from Sumatra. Much of the flavor comes from the way Sumatra coffee are processed, the wet-hull method. Sumatra coffees are famous for their peculiar flavor profile, low acidity, heavy body and rustic flavors that can often be described as earthy. Once the coffee parchment is dried and hulled, the coffee is sent to Medan, North Sumatra for sorting, packing and subsequenty exported. Full bodied with smooth rich taste, low-toned yet vibrant, coupled with rustic, earthy and undertone cocoa flavors.Īceh produces one of the most popular Sumatran coffee in the world.
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