Indonesia — Mandheling GR5

Origin: Northern Sumatra (Batak Highlands)

Profile: Intensely Earthy, Syrupy, and Complex

Mandheling GR1 is one of the world’s most recognizable and distinct coffees. It is not named after a place, but rather the Mandailing people of North Sumatra. What truly sets this coffee apart is the Giling Basah (Wet-Hulled) process, a unique Indonesian method where the parchment is removed while the beans still have a high moisture content.

This process results in the iconic Sumatran look—a deep, forest-green raw bean—and a flavor profile that is remarkably low in acidity and incredibly heavy in body. The Grade 1 (GR1) designation ensures that this rugged coffee has been triple-picked or meticulously sorted to provide the cleanest possible version of this wild, forest-floor profile.

Flavour Experience

Body: Massive and syrupy; arguably the heaviest body of any Arabica.
Notes: A deep, brooding profile of dark chocolate, cedarwood, sweet tobacco, and wet earth.
Acidity: Very low—smooth and muted with no sharp citrus notes.
Finish: Long, herbal, and savory, with a hint of licorice or baking spice.

Best Enjoyed As

Sumatra Mandheling is a favorite for those who love a “dark and moody” cup:

The Ultimate Dark Roast: It is one of the few coffees that maintains its structural integrity and unique personality even at a French or Italian roast level.
French Press: The immersion method emphasizes the heavy oils and earthy complexity that define this origin.
Espresso Blending: Often used as the “base” in high-end espresso blends to add a thick, mahogany-colored crema and a deep, savory foundation.

The “Giling Basah” Magic

Because the beans are hulled while still wet, they are exposed to the elements differently than Washed or Natural coffees. This creates the unique blue-green color of the green beans and is directly responsible for the heavy, “wild” flavors that Mandheling fans crave.