Dark Chocolate, Pepper and ... a hint of Pine Needles?
If you like your roasts dark, this bean is for you. Mandelhing (a people, not a place) live in a highly humid environment, making it all but impossible to dry coffee cherries thoroughly. As a result, when Mandelhing beans are hulled they still have a massive 50% moisture content as opposed to the standard 10~15%. Because of the high-levels of moisture, Mandelhing coffees are very challenging to roast and the shelf-life is short. But this unique process called Giling Basah creates a coffee with flavor quite unlike anything else.
Mandelhing beans coat your senses in a thick layer of spicy black pepper, deep pine forest aromas, sweet chocolate and a lingering liquorice aftertaste. Mandelhing’s heavy character doesn’t diminish with milk, cream, or oat so feel free to pull a shot and make a rather charismatic cappuccino.
Roasted light yields an interesting combination of blueberries, sugarcane, grass and dirt. Our roaster loves it but it’s an…. acquired taste? For the brave.
Earthy sugarcane and a very subtle blueberry finish.
Earthy, spice and everything nice with very very low acidity. Reminds us of Xmas.
This coffee has a body that will make you blush. Voluptuous, spicy, with a kick.
No pre-Ground beans?
All of our coffees come whole bean. We know it’s inconvenient but once ground, coffee sheds its flavour fast. If you care enough about coffee to get freshly roasted beans, then you owe yourself a good burr grinder.