Sumatra Organic Mandheling Aceh Sumatra: Organic Mandheling, Aceh

Very nice full-bodied smooth velvety flavor, yet not over-powering. Roasted to a fairly dark roast with a pleasing aroma with very little chafe.

Always love Sumatra, ordering more today...

I'm still experimenting with the roasting process, but so far, I'm very much enjoying the results.

I might say that any one just starting out with green coffee they try a lot of varieties. Every one has a different taste. I have tried several and have waited to write a testimonial. Did not want to discourage some one from something I did not like to well I am not to well known on all the cupping flavors but like my coffee with a robust flavor. The organic Sumatra Mandeling has just that. Prefer medium dark roast. Sumatra coffees are among my favorites.

Good quality. I dark roast it and mix with Sumatra Mandheling or Timor Decaf for a pleasant half-caf.

Here is my easy recipe for making consistant cups of Poor Man’s Perfect Roast. Start by setting aside two bowls for transfering beans after roasting. Preheat on stovetop over medium/low heat one 12” cast iron skillet with enamel lid, preferably well seasoned from previous coffee ☕️ roasting. After three minutes of preheating add one cup SUMATRA ORGANIC MANDHELING and begin shaking immediately continuing nonstop for 7 minutes. Pause and remove lid to release steam while at the same time whisking beans to losen chaff. Place lid back on and shake for another 5 to 7 minutes. Check occasionally while continuing to whisk keeping the beans from over toasting for another 2 to 5 minutes. When beans are even and consistently cinnamon brown remove from heat, first crack does not happen. Transfer immediately to one of two bowls. Go outside and blow away the chaff while transferring from bowl to bowl. Fluff the beans by hand to further break chaff and then continue transfering. Once the chaff is gone tranfer to a mason jar. Cover jar with a coffee filter using the ring from the lid to keep it secured and in place to breathe. Store for at least 10 hours allowing gasses to release. This is by far the best method I gave found for roasting a healthy brew that is fresh, alive while featuring all of it’s sublte nuances and flavors without breaking the bank to buy an extremely costly roaster to achieve it. Roasting/toasting this way is primordial and stimulates memories of how our ancestors roasted coffee for thousands of years before the advent of modern roasters. Aside from this method being a great form of exercise it lends to an even greater appreciation of what goes into making the perfect cup of coffee.

I hadn't ordered from this company before, and am really enjoying the flavor of the coffee. I also love the bag it is sent in. I'll be ordering again. Thank you.

Love the Sumatra

As an avid roaster, I have to note that this particular Sumatra is actually surprisingly sweet. Dropped at 395 on a Hottop, the sweetness was a nice surprise. Love this one!

Received for free in the Intl. Coffee Day Sample Pack (thanks CBC!). I've been wanting to try this, so that was easy. Roasted to Full City+ in an SR800 with extension tube. Took to 30 seconds into 2nd crack, ~ 500°, 9 1/2 minutes to cool cycle. I've read that Sumatran beans are very dense, and take heat well. Wanted a darker roast for this bean, but the roast actually got away from me a little and went slightly darker than I had intended. Still, the flavor of the bean wasn't overwhelmed by the roast. Bold, yet smooth. Earthy, but not scorched earth. Some dark roasts tend to "come up" on me, but this one didn't. Will try again at just slightly less heat and roast time to see how it tastes, but anyone who likes a solid dark roast, so much better than anything commercial, will be really impressed.

Light with clear citrus and earth notes. Solid cup of coffee.