According to the Mahogany Roasters web site the bag that showed up today is 100% Sumatra Mandheling coffee roasted with their secret Mahogany process. We think this will be the best Sumatran you ever have! A bold claim but if you are going to roast, bag, and sell coffee you should aim high.  This one was roasted to what I would call a Vienna roast - not super dark but the roast definitely went into second crack and has an oily sheen to prove it.

The roaster claims their coffees are shipped in the finest resealable plastic bags with one-way air valves which allows the fresh beans to give off CO2 and prevents oxygen from getting in to stale the beans. After opening the bag, reseal and squeeze excess air out of the valve. The bag is different from the last time I received their beans - I had to cut this bag open and reseal it by folding a metal clip (most coffee comes like this and it seems to work fine) but the previous bag was resealable like a zip lock bag - it seemed to work fine too.

Fresh roasted is a given - the beans come from the neighboring state of Virginia - roasted 2/19, mailed on 2/20, and in my grinder (and belly) here in North Carolina on 2/23. In other words, perfect.  One thing I have noticed about this roaster - Paul Wynkoop certainly knows how to go light (their Dutch Cup Catering Coffee is a good example), but is not afraid to go darker if that is what makes the bean taste best. 

I roasted up some Sumatra Gayo Mandheling that I took lighter than these beans for a cupping that turned out nice for pour over but would be better for espresso with a bit more time - like these beans.  The dry aroma is caramel and roasted nut while the brewed aroma is caramel sweet. As a pour over cup the acidity is moderate with a sweet finish and a syrupy body - as it cools the middle reveals that leathery, earthy quality this origin is known for, but the sweet finish with a hint of smokiness comes from the roast.

As a shot it is probably too young to evaluate properly but my first impression is positive.  The shot in the photo is the second I pulled but the first dial in shot was pretty close to this too. That is 18g ground on the Baratza Preciso set to 10 F and "espressed" with the QuickMill Silvano set to 197 degrees F.  The end result is a fluffy 32g (these beans are still gassy) shot of comfort food espresso.  Easy to pull, easy to drink with a thick mouth feel and a full flavored finish - not a fruit bomb but not a chocolate bar either. Good things are in store for these beans and when I get back from CoffeeCon 2012 Sunday I will be able to evaluate the shots closer to their peak - I haven't left yet but thanks to these beans I'm home sick already!

A parting shot: 

Blog Category: 

Comments

Sounds like a good coffee, I am always concerned for some reason that a Sumatran coffee is going to be muddy am I correct in my worry or is that a product of having a Starbucks Sumatran one too many times?

Submitted by avaserfi on
Another great coffee that I now want to try. One reason I love Roaste blogs is reading up on what people are drinking. I've found a number of new coffees just by reading here. Thanks!

Submitted by jbviau on
Sounds pretty good. Did they throw in a free mug as well? Looks like there's a Christmas coffee moose on it!

Submitted by wakeknot on
that bottom left shot just looks like such a delicious color on my screen. I am ready to order my shot right now! (and did I mention how jealous I am that you are off at coffeecon?

I've heard about the Coffeecon and I wish I could go there so much! Hope you had a great time there. And this Sumatra sounds like a good dark roast. The earthiness would put me off if it's too dominant but it sounds like it doesn't, which is good!

These beans sound very delicious for sure! And I just took a look at the price, it is a very good price for a whole pound!

Mahogany Roasters Sumatra Mandheling - Vienna Roasted Goodness

| by

According to the Mahogany Roasters web site the bag that showed up today is 100% Sumatra Mandheling coffee roasted with their secret Mahogany process. We think this will be the best Sumatran you ever have! A bold claim but if you are going to roast, bag, and sell coffee you should aim high.  This one was roasted to what I would call a Vienna roast - not super dark but the roast definitely went into second crack and has an oily sheen to prove it.

The roaster claims their coffees are shipped in the finest resealable plastic bags with one-way air valves which allows the fresh beans to give off CO2 and prevents oxygen from getting in to stale the beans. After opening the bag, reseal and squeeze excess air out of the valve. The bag is different from the last time I received their beans - I had to cut this bag open and reseal it by folding a metal clip (most coffee comes like this and it seems to work fine) but the previous bag was resealable like a zip lock bag - it seemed to work fine too.

Fresh roasted is a given - the beans come from the neighboring state of Virginia - roasted 2/19, mailed on 2/20, and in my grinder (and belly) here in North Carolina on 2/23. In other words, perfect.  One thing I have noticed about this roaster - Paul Wynkoop certainly knows how to go light (their Dutch Cup Catering Coffee is a good example), but is not afraid to go darker if that is what makes the bean taste best. 

I roasted up some Sumatra Gayo Mandheling that I took lighter than these beans for a cupping that turned out nice for pour over but would be better for espresso with a bit more time - like these beans.  The dry aroma is caramel and roasted nut while the brewed aroma is caramel sweet. As a pour over cup the acidity is moderate with a sweet finish and a syrupy body - as it cools the middle reveals that leathery, earthy quality this origin is known for, but the sweet finish with a hint of smokiness comes from the roast.

As a shot it is probably too young to evaluate properly but my first impression is positive.  The shot in the photo is the second I pulled but the first dial in shot was pretty close to this too. That is 18g ground on the Baratza Preciso set to 10 F and "espressed" with the QuickMill Silvano set to 197 degrees F.  The end result is a fluffy 32g (these beans are still gassy) shot of comfort food espresso.  Easy to pull, easy to drink with a thick mouth feel and a full flavored finish - not a fruit bomb but not a chocolate bar either. Good things are in store for these beans and when I get back from CoffeeCon 2012 Sunday I will be able to evaluate the shots closer to their peak - I haven't left yet but thanks to these beans I'm home sick already!

A parting shot: 

Category: BLOG

sound delicious!

February 29, 2012 | by sontondaman

These beans sound very delicious for sure! And I just took a look at the price, it is a very good price for a whole pound!

Nice

February 28, 2012 | by samuellaw178

I've heard about the Coffeecon and I wish I could go there so much! Hope you had a great time there. And this Sumatra sounds like a good dark roast. The earthiness would put me off if it's too dominant but it sounds like it doesn't, which is good!

The coffee looks and sounds

February 24, 2012 | by hoonchul@hotmail.com

The coffee looks and sounds like one to try and the price is very reasonable.

yum

February 24, 2012 | by wakeknot

that bottom left shot just looks like such a delicious color on my screen. I am ready to order my shot right now! (and did I mention how jealous I am that you are off at coffeecon?

Nice

February 24, 2012 | by jbviau

Sounds pretty good. Did they throw in a free mug as well? Looks like there's a Christmas coffee moose on it!

Another

February 24, 2012 | by avaserfi

Another great coffee that I now want to try. One reason I love Roaste blogs is reading up on what people are drinking. I've found a number of new coffees just by reading here. Thanks!

Sounds like a good coffee, I

February 24, 2012 | by intrepid510

Sounds like a good coffee, I am always concerned for some reason that a Sumatran coffee is going to be muddy am I correct in my worry or is that a product of having a Starbucks Sumatran one too many times?

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