Coffee Roasting Is Both An Art And A Science. Roasting brings out the aroma and flavor that is locked inside the green coffee beans. The perfect roast is always a personal choice, so go ahead, and pick your brew.

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Sumatra Manhelding

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Spicy, herbal overtones enhance Sumatra’s earthy, mossy notes, low acidity and rich, syrupy body.

Hailing from Indonesia, Sumatra is a deliciously earthy coffee with a very full body. The coffee is harvested by landholders who tend to a small number of trees. Once the cherries are ripe, they are hand-pulped and dried in the sun. This dry processing contributes to Sumatra’s heavy body and sweet, but slightly herbal, flavors. Even though Indonesia is one of the world’s largest coffee producers, the plants are not indigenous. The Dutch Colonial Government actually introduced the crop during the seventeenth century in order to break the Arab coffee monopoly. The development of plantations helped to create Indonesian infrastructure (such as roads and railways) at the turn of the 19th century.

Single-origin coffee is coffee grown within a single known geographic origin. Single-origins can offer unique characteristics and specific tastes when compared to blended coffees from multiple origins.

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Light Roast

Light roast coffee is a light brown color and has no oil on the surface of the beans. These coffees typically have a crisp acidity, a mellow body, and bright flavors. These coffees are roasted in order to preserve the unique characteristics of the bean.

Medium Roast

Medium roast coffee is a brown color and rarely has an oily surface. These coffees have a medium acidity and body, as well as a rounded flavor profile. Roasting to this level also preserves many of the unique flavors of the coffee’s origin, but it also begins to reach into the deep caramel sweetness of a longer roast.


Dark Roast coffees are dark brown, even close to a blackened color. The beans are characterized by drawn-out oil that glosses the surface. Coffee made from a Dark Roast has a robust, full body. The flavors from the coffee’s country of origin are almost entirely roasted out, taking on a very bold and smoky taste.


Decaf is short for decaffeinated coffee. It’s coffee from coffee beans that have had at least 97% of their caffeine removed. There are many ways to remove caffeine from coffee beans. Most of them include water, organic solvents, or carbon dioxide.