You'll see some lighter shades and darker shades, but that is perfectly normal with wet-hulled beans. The beans will not all be an even color, but this is due to the wet-hulled processing that most Indonesian coffees go through. But coffee production aside, it’s the actual flavor and the cup profile. The island accounts for around 50 of Indonesia’s national coffee production and around 75 of Robusta production. Drink it all day and don’t worry about heartburn - it’s very low acid. Sumatra is the western-most island of Indonesia, and is known for producing uniquely flavored coffee, as well as most of Indonesia’s coffee as a whole.
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. 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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