Normally grown inland from the southern coast, the Sumatran Coffee production actually began in the 18th century and majority of it is labeled Mandheling or Lintong which basically means the place where it was initially planted and grown. They are different from coffees of Java as they are planted and grown by small landholders or coffee farmers who may only have a few trees on their property and they are normally dry-processed with just semi-washed. The ripe coffee cherries are crushed by hand and spread in the sun to dry for an extended period of time rather than being rinsed in water during the night after they have been harvested. To date, coffees of Sumatra are grown at different places in Sumatra as well other than just Mandheling and Lintong districts.
These coffees have low and subtle acidity due to how they are processed. Their bodies are full and buttery, with sweet and pungent almost syrupy and somewhat earthy taste that just lingers on one’s tongue. These intensely aromatic and typically smooth-bodied coffees of Sumatra are characterized by their steady flavor and full, sweet-scented aroma. The flavor is normally very concentrated, and each distinctive blend is roasted to perfection to add richness to every cup of one’s Sumatran Coffee.
A lot of researches have been done to understand how they are planted and grown, how they are harvested and processed in order to make better conclusion on the coffee’s unique characteristics that actually made it possible to be one of the oldest coffee beans in the world. They have always been highly prized not only because of their unique characteristics, but also of their distinct appearances. One of the finest coffees with its own class, coffees of Sumatra is perfect for dessert which goes well with any other desserts like cheesecakes or even quiches. Definitely a must-have!
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