Aceh produces one of the most popular Sumatran coffee in the world. Once the coffee parchment is dried and hulled, the coffee is sent to Medan, North Sumatra for sorting, packing and subsequenty exported. Sumatra coffees are famous for their peculiar flavor profile, low acidity, heavy body and rustic flavors that can often be described as earthy. Much of the flavor comes from the way Sumatra coffee are processed, the wet-hull method. Mandheling coffee is named after the ethnic group from Sumatra. One unique characteristic of the Sumatra Mandheling is the change in color as the bean aged. The age of the bean can be identified by its color, which becomes darker. The flavors become richer and more complex as the coffee ages.