Sumatra FTO Aceh Arinagata

A classic Mandheling type coffee with dark earth notes, rustic sweetness, molasses and sorghum syrup, low acidity, dense body, clove, cinnamon and allspice. City+ roast to Full City+ or darker.
Out of stock
86.5
  • Process Method No
  • Farm Gate No
Region Indonesia & SE Asia
Grade 1
Appearance .6 d/300gr, 17-18 Screen+
Roast Recommendations City+ to Full City+ to Vienna. This roasts evenly (for a Sumatra) and takes a wide range of roasts. The light roasts are sweet, but I like the bittersweet FC-FC+ roast. Cracks will occur at relatively light bean surface color.
Weight 1
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KSU Arinagata is a fair trade cooperative in Aceh. We like Aceh coffees, those grown by Gayo peoples in the area of Lake Tawar, because they have the classic balance of earthiness, pungency, body and rustic sweetness that signifies "Mandheling" type coffee. If it's a bit confusing, you have reason to think so. Mandheling (the Dutch spelling of Mandailing) is a region and a people from West Sumatra, but they grow little to no arabica coffee! Yet their name was borrowed to signify a specific flavor type, at a time when most coffee from Indonesia was exported as "Java" coffee. Coffees grown in the state of North Sumatra, centered around Lake Toba, are often called Lintong coffees, and have a more herbal character. Some coffees from North Sumatra are also sold as Mandheling, such has those from Sidikalang, from the northern side of Lake Toba, or simply ones that cup without the typical Lintong flavor profile. Aceh is actually the state that is to the north of North Sumatra! And for me these coffees have a flavor less distinct than Lintongs, but epitomize the cup character people might expect from the name "Mandheling". In any case, since Mandheling really signifies nothing, we have decided not to overuse it. Only our regional Classic Mandheling (which is also an Aceh coffee!) uses the name. KSU Arinagata coop has over 800 members, small-holder farmers, who produce 100% organic coffee. It is a traditional wet-hulled coffee, meaning the farms each pulp the fresh-picked coffee cherries and semi-dry in small batches on the farm. Then they are delivered to the coop mill for further drying, wet-hulling, and final drying. At lighter roast levels, the dry fragrance from this cup has a rustic caramelly sweetness, laced with sorghum syrup. Darker roasts have a pungent bittersweet quality, molasses and chocolate notes. The wet aromatics add a more rustic element, an earthy scent (in the positive sense, not dirty). The cup is impressive for the balance of sweet and (especially at FC+ roast) potent dark spicy notes; cinnamon, allspice, clove, mulling spices. The acidity is very low, as expected, and the body very dense and thick. There's no mustiness that I find so often in bad Sumatra lots, but foresty dark-earth notes, wet humus-like flavors, linger in the aftertaste of the darker roast levels.