Ujung Bocur Sumatran Mandhelding Ground Coffee Our Sumatran Mandhelding is lusciously creamy with notes of dark chocolate and raspberries, it is a full bodied with sweet notes of praline, raisin and maple syrup. This is a very dark roast, taken through the beginning of the second crack, it’s suitably smokey whilst maintaining its interesting notes of red berries and chocolate. Finer details: Flavour: VERY DARK ~ BERRIES ~ DARK CHOCOLATE Region: Sumatra Bean: SINGLE ORIGIN / 100% ARABICA Varietal: TIM-TIM & BOURBON Process: GALLING-BASAH PROCESS Elevation: 1200-1600M Speciality Coffee Association (SCA) Score: 84 Notes on the Coffee... The more developed roast profile, gives a creamy finish, whilst the added notes of berries and dark chocolate make for a smokey taste that packs a serious punch. It's not hard to see why this Indonesian dark roast is so popular. This Sumatran Mandheling is ideal for a stovetop espresso maker... The perfect way to start the day. Processed using a method unique to Indonesia - ‘Galling-Basah’. This process involves drying the green coffee to three different levels of humidity, as the beans are transported further and further down the mountain, creating a raw coffee with a slightly blue hue. As with many Sumatran coffees it offers low acidity, heavy textures and a range of flavours Our Sumatran Mandheling has a SCA (Specialty Coffee Association) score of 84, which means it is rated as very good by certified Q graders who perform a coffee tasting process called cupping. A score of 80 or above classifies the coffee as a 'speciality grade.' About the wave... Ujung Bocur, also known as The Point or Karang Nyimbor, is not only Sumatra’s most consistent wave but the longest left too. This famous left-hand point break, barrels and grinds its way down 200-metres of reef. A wave which is big and bold matching the flavour profile of the coffee bean. Notes on the farm. Our Sumatran Mandheling comes from the Permata Gayo co-operative, which was founded in 2006 with the aim of guaranteeing traceability throughout the supply chain, and managing all aspects of coffee production and sorting, improving both consistency and quality in the process.

Ujung Bocur Sumatran Mandhelding Ground Coffee Our Sumatran Mandhelding is lusciously creamy with notes of dark chocolate and raspberries, it is a full bodied with sweet notes of praline, raisin and maple syrup. This is a very dark roast, taken through the beginning of the second crack, it’s suitably smokey whilst maintaining its interesting notes of red berries and chocolate. Finer details: Flavour: VERY DARK ~ BERRIES ~ DARK CHOCOLATE Region: Sumatra Bean: SINGLE ORIGIN / 100% ARABICA Varietal: TIM-TIM & BOURBON Process: GALLING-BASAH PROCESS Elevation: 1200-1600M Speciality Coffee Association (SCA) Score: 84 Notes on the Coffee... The more developed roast profile, gives a creamy finish, whilst the added notes of berries and dark chocolate make for a smokey taste that packs a serious punch. It's not hard to see why this Indonesian dark roast is so popular. This Sumatran Mandheling is ideal for a stovetop espresso maker... The perfect way to start the day. Processed using a method unique to Indonesia - ‘Galling-Basah’. This process involves drying the green coffee to three different levels of humidity, as the beans are transported further and further down the mountain, creating a raw coffee with a slightly blue hue. As with many Sumatran coffees it offers low acidity, heavy textures and a range of flavours Our Sumatran Mandheling has a SCA (Specialty Coffee Association) score of 84, which means it is rated as very good by certified Q graders who perform a coffee tasting process called cupping. A score of 80 or above classifies the coffee as a 'speciality grade.' About the wave... Ujung Bocur, also known as The Point or Karang Nyimbor, is not only Sumatra’s most consistent wave but the longest left too. This famous left-hand point break, barrels and grinds its way down 200-metres of reef. A wave which is big and bold matching the flavour profile of the coffee bean. Notes on the farm. Our Sumatran Mandheling comes from the Permata Gayo co-operative, which was founded in 2006 with the aim of guaranteeing traceability throughout the supply chain, and managing all aspects of coffee production and sorting, improving both consistency and quality in the process.