Berries, Dark Chocolate, Smoke
Wogan's darkest roast, the Sumatra Mandheling comes from the Permata Gayo co-operative and is processed using the Giling Basah method unique to Indonesia. It's smoky and full-bodied, but there's a thread of red berries and dark chocolate running beneath that gives the cup a quiet complexity. The kind of coffee that rewards a slow morning and a patient brew.
Dark, smoky, deeper than expected
Wogan's darkest roast, taken through the beginning of the second crack, the Sumatra Mandheling commits fully to its character - smoky, full and unhurried, with a depth that suits a slow morning rather than a rushed one. What keeps it interesting is the way red berries and dark chocolate surface beneath all that smoke, giving the cup more to explore than the roast level alone might suggest.
The coffee comes from the Permata Gayo co-operative in Sumatra, founded in 2006 with a focus on traceability and consistency from farm to export. It's processed using Giling Basah - a method unique to Indonesia, sometimes called wet hulling, where the beans are dried to three different humidity levels as they travel down the mountain. The result is a raw coffee with a distinctive bluish hue and a body that sets it apart from most other origins. Grown at 1,200 to 1,600 metres and scoring 84 on the SCA scale, this is a coffee with real presence - whether that's a stovetop espresso first thing, or a long cafetiere brew to settle into.
About the Roaster
Wogan Coffee has been part of Bristol's fabric for over fifty years, now run across three generations with one branch in Bristol and another in London. As a wholly independent family company, they've spent decades learning not just how to roast well, but how to do it responsibly - paying the living wage, running solar-powered roasteries, and delivering locally by cargo bike.
