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Some coffees from the Aceh region are aged and sold years after processing, which yields sometimes terrible and other times extraordinary results.

While often labeled dry-processed, the fruit is typically removed, using a number of methods, some specific to Indonesia (Giling Basah).

Sumatran coffees are frequently sought after by those who are sensitive to acidic coffee.

These coffees typically use the "Gilling Basah" traditional processing method. The Gayo region includes the highlands surrounding the Gayo Mountain and Lake Tawar, found from 1,300 - 1,600 meters above sea level. Mandheling coffees are frequently sought after by foodservice distributors for their distinctively complex flavour, which is perceived as being an exotic experience at restaurants and cafes. brokers and wholesalers in recent years, making it difficult to find on the market. While the region of Aceh and Lintong produce coffees that are sought-after, Lampung hasn't seen much acitivity from importers. While the flavour isn't better or worse than a regular Sumatra per se, it is valued for it's complexity and rarity among aficionados.

This extra care has a cost associate with it (some spoilage, some storage, some administrative) and usually results in a slightly higher price point. The region of aceh is one of the few in the world that offers an aged coffee - typically stored for months or years to allow the flavor to change and develop instead of being sold on the market immediately. High quality Lintongs are distinguished from their regional relatives by their clean acidity and brighter acidity, as well as lesser mouthfeel (still considered a medium body). Sumatra Lintong is grown in north central region of the island of Sumatra near Lake Toba in the Lintongnihuta region, which has the altitudes necessary for Arabica coffee cultivation. Lintong coffee is sweet with a medium body, low acidity, an earthy, complex aroma, and a unique cedar and spice flavour not found in any other coffee. The best Sumatran green coffees are grown at an elevation between 2,500 and 5,000 feet (760 to 1,520 meters), qualifying some as Strictly High Grown (SHG), but not all. Note that spices here typically refers to herbs - cinnamon, nutmeg, cardamom, etc and not scoville-units of heat. Mandheling often exhibits intense sweet tones of chocolate, and sometimes notes of licorice and other spice-based flavors.

The best Sumatran coffees have a relatively low acidity, but just enough to provide add interest to the complex tastes. Sumatra Mandheling Coffee, grown in the west-central region near Padang, is known for its smooth and heavy body that is sometimes even described as syrupy. Sumatra Mandheling Coffee Beans - Medium Roast Jump to: