Sumatran Mandheling Kuda Mas Coffee Beans
The best Sumatran coffee beans are highly regarded as one of the world's best. It is one of our best sellers.
This is a coffee for those who love their coffee rich, strong, and very full-bodied. It loves to be with milk in the classic range of coffee drinks; however, as a black coffee, a heady delight awaits you.
Discover why when your order arrives in your post box.
Most coffee in Indonesia is grown on small-holder farms, a family with anywhere between 100 trees to a few land areas. They pick the coffee and pulp it, which means that they run it through a hand-crank drum with a surface like a cheese grater that peels off the fruit's skin.
Then they will ferment the coffee in any number of ways - either in a polypropylene bag, a plastic tub, or a concrete tank - to get the fruit layer (mucilage) to break down.
After overnight fermentation, the mucilage can be washed off, and you have wet parchment coffee - the green bean inside the parchment layer that encompasses it, still swollen with water.
Since 2016, Sumatran coffees have ended up being more difficult to source because of lower harvest volumes brought on by irregular or extreme climate patterns throughout the expanding and refining periods.
Heavy rainfalls at the incorrect time can spoil plants or ruin coffees that are chosen and drying out in the damp hull approach.
Costs for Sumatran coffees remain to increase. They currently require top dollar on the market, so import brokers and traders are usually downsizing their sourcing, which directly influences what Australia coffee roasters can buy.
It is best as a single origin but will blend with other coffee beans.
Acidity: Low to medium
Body: Bold intensity.
Aroma: Roast caramel, spiced fruit.
Flavour: Intense, earthy, forest berries and smooth.