Introducing our newest dark roast coffee: Sumatra Mandheling. Growing up in the South we are often taught from a young age that good coffee should be strong enough to chew and put hair on your chest. In the world of third wave coffee, this way of roasting coffee has often been frowned upon. Nevertheless, we’ve found a beautiful coffee from the North Sumatra province in Indonesia that when roasted to a dark level, releases flavors of dark chocolate, vanilla, fig, and cherry for the ones who love that classic dark roast. \n\nSumatran coffees have long been distinct for their earthy, savory, somewhat vegetal or herbaceous characteristics, in part contributed by the climate and the mix of varieties grown, but also due to a specific post-harvest processing style called Wet-Hulling, or locally known as Giling Basah, which imparts much of the unique qualities these coffees have. Those earthy, savory, and vegetal notes would be overbearing in a light roast, but when they’ve been caramelized through a longer and darker roast they take on a richer quality. When we taste this coffee now as a traditional dark roast it’s savory and vegetal characteristics are deep, interesting, and sweet.\n\nThe best brewing method for this coffee would be your regular run-of-the-mill drip coffeemaker. Mr. Coffee’s are welcome!\n\nThe best way to enjoy this coffee is with milk/cream and sugar. The fat of the milk or cream will hold up well with the oils in the coffee, and the sugar will pair well with the smokiness of this coffee.\n\nTasting Notes: Cherry, dark chocolate, vanilla, fig\n\nAroma: Sage, Cherry, Vanilla, Black Pepper, Tobacco, Cumin\n\nBody: Sticky, Dry, Thick\n\nFinish: Vanilla, Dark Chocolate, Cedar, Pipe Tobacco\n\nRoast level: dark\n\n12oz bag of freshly roasted coffee