Sumatra Mandheling coffee is one of the common four types of Sumatra coffee. While most of the coffee is named after the growing region or the country, Mandheling coffee is named after the Mandheling people that traditionally farmed and processed the coffee beans.
Sumatra coffee is always processed both wet and dry, unlike the most of the other coffees that are processed either dry or wet. During the wet processing, the pulp is removed from the coffee cherry before the beans are dried. During the dry processing, the seeds are dried inside the fruit before the pulp, parchment and a white film called “silver skin” are removed. Sumatra coffee, which is mainly grown by small farms, combines a bit of two processes together. The pulp is removed at the farm, but the parchment and silver skin are left on. The coffee is then dried in stages before the remaining layers are removed.