The beans will not all be an even color, but this is due to the wet-hulled processing that most Indonesian coffees go through. Drink it all day and don’t worry about heartburn - it’s very low acid. It’s really hard to produce a “bad roast” of Sumatra. I like it roasted about 40 seconds into second cracks (20 seconds into rolling 2nds) where you get a rich dark dessert coffee, but you can go darker still, and you can certainly go lighter. Sumatra coffee is inherently one of the easiest to roast it is very forgiving and has so much body that you get a decent cup no matter what you do to it, although going too light (pre-2nd cracks) will get you some odd roasted green pepper tastes. Blend the two roasts together if you want, and that works too. Keep it more of a medium roast and you get sweeter and more pronounced herbal notes (think sarsaparilla root or licorice root). Take it dark and you get complexity, body, and smoky characteristics with tobacco and hints of spices and roots.
The rich full body in darker roasts make it a crowd favorite, and this lot has a nice balance of flavor and forest notes. It comes as "Double Picked" or as "Triple Picked" and it basically means did they sort it for defects twice or three times, and I like the double picked (DP) because it has more aftertaste and earthiness - not dirt road dusty murkiness, but rich satisfying lingering aftertaste.
But don't judge a bean by it's unroasted appearance! Sumatra Mandehling is our 3rd best selling coffee every year, and we try to always keep it in stock. Sumatra Mandheling is not sorted by size, and you will find the broken beans and defects that are typical for this coffee. This is grade 1 Sumatra but don't expect that to mean that the beans will look pretty.
This crop of Sumatra Mandheling has all the characteristics you would expect - low acid, flashes of bitter with sweet, bourbon-like complexity, herbal notes, spice, smooth, rich, not musty, great lingering aftertaste.
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