Sumatran Coffee with an intense flavour! This coffee has a full body offering a spicy, earthy taste with a nice herbal aroma. There is virtually no acidity in this brew and we have roasted it between a medium and dark for your tasting pleasure.
Cupping Notes: Leafy Greens, Fresh Wood, Peat Moss, green pepper, walnut, baker's chocolate.
Barista Notes: Earthy undertones in this coffee allow for evening pairings with brandy, cognac, and wine.
Chef Notes: Pair with heavy protein breakfasts that consist of meat or soy. An excellent complement to steak, breakfast sausage, and bacon.
Indonesian Sumatra Overview
Sumatra is the largest of the Sundra Islands, a sub-tropical chain that runs along the South Pacific, curving upward toward Southeast Asia, positioned between Australia and the Philippines, and famous for pristine jungle, azure seas, and of course, coffee—in fact, Sumatra is the fourth largest coffee producing region in the world, exporting over a billion pounds of the caffeinated bean, amounting to roughly 65% of the world’s coffee.
Indonesia is an eclectic mix of religions, geographies, and cultures, ranging from jungle tribes nearly untouched by foreign influences to modern cities of glass skyscrapers reaching up to the blue sky. Small cooperatives are the typical venues for coffee growth, usually sparsely forested and manned by families that could own farms as small as a hundred trees and a few acres.
The unique flavor of Sumatra coffee is drawn from what is called, in the indigenous Bahasa language, Giling Basha. This wet-hull processing involves removing the coffee seeds from the cherries, resulting in coffee with an earthy and chocolatey flavor.
Due to Sumatra’s humid, tropical, and fickle weather, farmers usually only have a few hours each day to dry the beans before the rain returns, which could ruin all the work of drying them. Coffee beans in most other countries are able to dry to a point of 12% to 15% moisture content, but Sumatran beans are only left to dry until 50% moisture content is reached.
This unusually high percentage of moisture results in some great flavor varieties and facilitates a small degree of fermentation, yielding a lower brightness and less acidity, with muted, earthy tones like wild mushroom, peat moss, herbs, and chocolate.
Once the beans are locally dried, they’re transported to a facility that can wet-hull them, using friction to conclude the drying process and remove the beans from their parchment, or protective coating, resulting in increased fermentation and adding complexity to their earthy flavor, resulting in unique tasting notes that have been compared to expensive scotch.
