The color change in the Mandheling is slow during the roast, so there is somewhat of a tendency to roast it a bit darker than perhaps you mean to. As with other dry processed coffees, expect this Mandheling to roast a bit unevenly, but again, ignore the inconsistency to experience the full impact of this outstanding coffee. Don't cull out the odd looking beans-they are normal for dry processing and add to the complexity of the cup. It is earthy, tangy, bitter-sweet with an aggressive musty twist. It is complex, has weight without heaviness, and a deeply resonate acidity not initially apparent. Sumatra Mandheling ranks in the top tier of distinctive coffees of the world. Growing Conditions: Shade grown, picked by hand, sun dried Hardness of the Bean: Hard. Environmental Factors: Shade grown Flavor Traits: Earth, leather, ripe stone fruit, dark chocolate and deep red wine tones. ![]() This grade 1 Sumatra Mandheling is double picked. Most fertilization is done with organic matter because of the high cost of imported fertilizers. ![]() The beans are grown at elevations ranging from 3,200 to 6,000 feet. The dry processing imparts a over ripe fruity sweetness to the cup. ![]() Just to clarify - the "GR1 DP" It simply means Grade 1 (highest) and Dry Processed (sun dried with the fruit around the bean which is later removed mechanically).
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