This is an Organic-certified lot of Mandheling type coffee with a really nice cup. The care put into this coffee shows in the good preparation of the coffee and screening, a rarity with dry-process Sumatras. This is the traditional Dry-Process Sumtatra Mandheling, which I abbreviated as DP in the past ... except that it doesn't mean the same thing as in other countries. In fact, these Sumtras are processed in a way unique in the world of coffee which is a "semi-dry-process". In true Natural Dry-Process, the whole unpulped (unpeeled) coffee cherry is laid on a patio to dry in the sun, then the skin, mucilage, parchment layer and silverskin are torn from the green seed in one step. To remove immature seeds, all the coffee is carefully sorted with eye and hand. In a Sumatra process, the coffee is pulped out of the skin on the farm, but the mucilage, parchment and silverskin remain on the green seed. It is then dried a bit, and transfered to a central mill where it is dried some more. Then the dried mucilage and parchment layer are removed and the hand preparation/sorting begins. With either method, the coffee seed stays in contact with the fruity mucilage layer longer and this imparts natural flavors to the coffee. Now on to the cup character: The cup is Sumatra all the way without being musty, moldy, or dirty. This is one of the nicest Organic Sumi coffees I have tasted in recent memory. AT FC roast, the chocolate dry fragrance is so abundantly attractive, laced with winey fruited notes and hints of sandalwood. The aromatics have this same bass-note chocolate, with inky dark fruited notes of plum, and clove hints. These follow through in the cup: chocolate, plummy fruited notes, clove in the finish. With low acidity and opaque body, this gives the cup an unusual overall character, what is somewhat colorfully called "brooding" in the wine world.