Bener Meria Mandheling
coffee: Bener Meriah
processing: Giling Basah
altitude: 1150 - 1450 masl
Owner: cooperative owned
Location: Tingkem, Bener Meriah District, Sumatra, Indonesia
Cup score: 84.5
Indonesian coffees are an acquired taste. Some of our customers love them immediately, for others they are simply too much. Sumatrans have a unique flavour profile. Dark, rich, chocolatey (well just like some Central American coffees- nothing new there) but then they hit you with spices, tobacco and earthy notes.
Meriah Mandheling is a great example of a classic Indonesian. Produced by a co-operative of 400 farmers growing their coffee on rich volcanic loam soils it has notes of dark chocolate with hints of nutmeg and tamarind. What this coffee also has is a fantastic orange marmalade twist and a note of red currant just before it cools completely in your cup. All that crammed into a rich, heavy chocolate body.
You will never mistake Sumatran for any coffee from any other origin.
Sumatran coffees are mainly produced via a unique semi-washed process (wet hulled) that is locally known as Giling Basah. In this process coffee is picked, machine pulped ( on the farms ) and then partly sun dried. The parchment is then removed revealing a whitish coloured, swollen green bean with water content around 35%. When the drying is complete the seed turns to the dark green colour unique to Sumatra.