If you read the other descriptions about Sumatran coffees, they tend to have a wildness to them due to the grading system's quirks in use in Sumatra. Mandehling coffees in general have more of this quality, which can range from wonderful complexity to unpleasant funk in less carefully chosen lots. When I have bought coffees pre-roasted, I avoid Mandehling coffees for fear that the dark roast is covering a bad lot. In home roasting, you can taste the difference, so we choose more carefully.
A medium bodied cup with bright acidity and the typical "clay" earthiness that marks the region. Complexity is refined with notes of orchid and orange and barest grapefruit. Pleasingly light in the mouth but not insubstantial, with very light aftertaste.