10oz. whole bean coffee
Sumatran coffees are renowned for being smooth, sweet, and balanced. Flavor qualities may include hints of cocoa, earth, tobacco, smoke, or cedar wood. Some Sumatra coffees will display a pronounced acidity, which helps balance the heavier flavor notes. This acidity will often remind the drinker of tropical fruits like grapefruit or lime. However, most Sumatran coffees demonstrate a low acidity.
Sumatra coffees get some of their distinctive flavors from the “giling basah” or “wet-hulling” processing method common with the island. It is this method that gives Sumatra coffees their full body and lower acidity.
This process is not to be confused with the “wet processed” or “washed” coffees common in places like West Africa or South America, and even closer places such as Bali or Java.
The wet-hulled process is when the coffee cherry’s pulp is removed from the bean before it’s dried. This leaves a wet, gooey residue on the outside of the bean before they’re allowed to sit and slightly ferment in the heat of the day. The resulting coffee is bright with a light yet desirable acidity that combines with the deep earthy flavors of this country’s beans to create a truly complex cup.
This "melange" or blend consists of:
- Sulawesi Toraja Sapan-Minaga
- Java Kayumas Taman Dadar Organic
- Sumatra Ketiara Mandheling Organic
Flavor
Rich, syrupy body. Super sweet dark chocolate with hints of black cherry, allspice, tobacco and black licorice.
Roast level
Not too dark
