Description
**Limited Run - Small Lot**
Note** This is a short run offer for a limited time as stock lasts.
Sumatra Mandheling — Single Origin
A beautifully balanced and smooth single origin from the Lake Toba region of Sumatra. This medium roast delivers a rounded body, gentle citric acidity, and notes of dark chocolate, blackcurrant and grapefruit, layered over earthy spice and herbal depth. Grown at 1000–1400 MASL and processed using the traditional wet hulling method, it’s a rich, satisfying coffee that shines as espresso and performs exceptionally well with milk.
If you love coffees with body, warmth and a smooth, satisfying finish, this one belongs in your rotation.
Our Sumatra Mandheling is a medium roast single origin that brings together rich chocolate depth, subtle fruit, earthy spice and a full, rounded mouthfeel. It’s the kind of coffee that feels grounded and comforting, while still offering enough clarity to stay interesting from the first sip to the last.
About this coffee
Origin
Lake Toba, Sumatra, Indonesia
Altitude
1000–1400 MASL
Varietal
Bergendahl, Djember, Ateng, Catimor and Java
Process
Traditional Wet Hulling Process
Grade
Grade 1
Roast Profile
Medium Roast
Best suited for
Espresso, milk-based coffee, stovetop and plunger
Tasting notes
Dark chocolate • Blackcurrant • Grapefruit
Behind that finish, you’ll also find earthy, herbal and spice notes, plus a rounded body and gentle citric acidity. The profile shows lemon, earth, herbal and spice notes upfront followed by a rounded body and citric acidity with a dark chocolate, blackcurrant and grapefruit finish.
Cup profile
This coffee is smooth, rich and balanced, with enough fruit and brightness to stop it feeling heavy. It leans into the classic Sumatra character people look for: body, texture, spice and dark chocolate, with a cleaner edge from the citrus and blackcurrant finish. The profile also notes sweetness, mild fruitiness, creamy heavy texture and a bittersweet, peppery finish.
Why this coffee stands out
Sumatra has a long coffee-growing history, and much of its coffee is produced around the Lake Toba region. This lot is selected from a specific area with a high percentage of old-growth Sumatra varietal trees, with the aim of delivering a more consistent flavour profile throughout the year. The lot is sourced through our partners that are sustainable Café Practices certified and work to maintain integrity in supply and fair treatment of farmers.
That matters, because with a coffee like this, consistency is part of the value. You want the classic Sumatra richness and texture, but you also want confidence that what you loved in one bag will still be there in the next.
Roast profile
We’ve roasted this coffee to highlight its rounded body, chocolate depth and smooth finish, while preserving the lively citrus edge that gives it structure.
Best for
Espresso
Rich, smooth and syrupy with dark chocolate depth.
Milk coffee
Excellent through milk, where the body and chocolate notes come forward beautifully.
Stovetop
Strong, comforting and full-bodied.
Plunger / French press
A heavier, satisfying cup with earthy spice and dark chocolate character.
Brewing guide
Espresso recipe
Dose: 20g
Yield: 40g
Time: 28–32 seconds
Ratio: 1:2
This should give you a balanced espresso with body, dark chocolate richness and enough acidity to keep the cup bright. Adjust finer if the shot runs too fast and tastes sour; adjust coarser if it runs too slow and tastes bitter.
Milk-based coffee
Best for flat whites, lattes and cappuccinos where the rounded body and chocolate character can carry through milk.
Plunger / French press
Start around 65g per litre, then adjust to taste.
Stovetop
Use a slightly coarser espresso grind than your machine setting and pull it off the heat as soon as brewing finishes to preserve sweetness and clarity.
Who this coffee is for
This coffee is a strong fit for you if you enjoy:
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smooth, full-bodied coffees
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dark chocolate-led flavour profiles
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coffees that work well black or with milk
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a richer, more grounded cup rather than a bright floral style
If you usually prefer washed African coffees with very high acidity and tea-like body, this may feel heavier and more savoury. If you like balance, body and depth, it should land well.