Indonesia's main coffee producing area

Mandheling, produced in Sumatra mountains, is world famous and rich in texture. Sumatra and East Africa's wine-like taste contrast, Indonesia and New Guinea beans show another flavor, with sticky texture, acid buried in the complex taste, dark and intense herbal or wild mushroom flavor, and deep throat three days around the sweet aftertaste. They can play the bass role in the complex. Mandheling and Ankola, grown in the mountains near Padang in west-central Sumatra, are considered by many to be the richest coffees in the world, with Mandheling being the most famous and Lindong Lindong Mandheling the most acclaimed. The beans are semi-washed, i.e. dried and then washed with hot water to remove the dried pulp. This gives the beans the attractive earthy taste of dried beans while maintaining their neat quality. Aged Sumatra is a specially treated bean. Raw beans are stored in the producing area for three to more than ten years before they are marketed, which makes it less acidic, less aromatic, more mellow in taste, thick and syrupy in texture, thick but not abundant, which can be said to be Pu 'er tea in coffee. The northwestern tip of Sumatra also has a washed coffee called Gayo mountain, a variety of trees. It's cleaner than mantelin and has a clear herbal flavor.