Sumatra Aceh Highlands
Single-Origin
Semi-washed Process
Elevation: 1,400m - 1,600m
Roast Level: Medium
Tasting Notes: Dark Chocolate, Molasses, Cedar
Our latest offering from Sumatra hails from Gayo Arabika Mahkota Indonesia aka GARMINDO co-op. Consisting of over 500 farmers (the majority of which are women) from the Bener Meriah Regency in Aceh, this is a classic Sumatran. It's medium-heavy on body with lower acidity. For tasting profile, it has a dark chocolate base, molasses-like sweetness, and a hint of cedar to give it an interesting zing of earthiness. We roasted this one medium to highlight these flavors - so if you're looking for the typical dark roast Sumatra, you'll have to look elsewhere! We wanted to highlight the natural sweetness of this particular bean, which balances really well with the earthy aspects unique to Sumatra.
Sumatran beans are produced using a unique processing technique called "Giling-Basah," where the coffee cherries are depulped and fermented overnight. Then, they are washed and laid out to dry, still with the very thing "parchment" layer intact.
Processing in most other countries will remove the parchment layer when the bean's moisture content has reached around 12%. In Indonesica, however, the parchment layer is removed while the bean's moisture content is still very high - somewhere around 30 - 35%!
Single-Origin
Semi-washed Process
Elevation: 1,400m - 1,600m
Roast Level: Medium
Tasting Notes: Dark Chocolate, Molasses, Cedar
Our latest offering from Sumatra hails from Gayo Arabika Mahkota Indonesia aka GARMINDO co-op. Consisting of over 500 farmers (the majority of which are women) from the Bener Meriah Regency in Aceh, this is a classic Sumatran. It's medium-heavy on body with lower acidity. For tasting profile, it has a dark chocolate base, molasses-like sweetness, and a hint of cedar to give it an interesting zing of earthiness. We roasted this one medium to highlight these flavors - so if you're looking for the typical dark roast Sumatra, you'll have to look elsewhere! We wanted to highlight the natural sweetness of this particular bean, which balances really well with the earthy aspects unique to Sumatra.
Sumatran beans are produced using a unique processing technique called "Giling-Basah," where the coffee cherries are depulped and fermented overnight. Then, they are washed and laid out to dry, still with the very thing "parchment" layer intact.
Processing in most other countries will remove the parchment layer when the bean's moisture content has reached around 12%. In Indonesica, however, the parchment layer is removed while the bean's moisture content is still very high - somewhere around 30 - 35%!
Single-Origin
Semi-washed Process
Elevation: 1,400m - 1,600m
Roast Level: Medium
Tasting Notes: Dark Chocolate, Molasses, Cedar
Our latest offering from Sumatra hails from Gayo Arabika Mahkota Indonesia aka GARMINDO co-op. Consisting of over 500 farmers (the majority of which are women) from the Bener Meriah Regency in Aceh, this is a classic Sumatran. It's medium-heavy on body with lower acidity. For tasting profile, it has a dark chocolate base, molasses-like sweetness, and a hint of cedar to give it an interesting zing of earthiness. We roasted this one medium to highlight these flavors - so if you're looking for the typical dark roast Sumatra, you'll have to look elsewhere! We wanted to highlight the natural sweetness of this particular bean, which balances really well with the earthy aspects unique to Sumatra.
Sumatran beans are produced using a unique processing technique called "Giling-Basah," where the coffee cherries are depulped and fermented overnight. Then, they are washed and laid out to dry, still with the very thing "parchment" layer intact.
Processing in most other countries will remove the parchment layer when the bean's moisture content has reached around 12%. In Indonesica, however, the parchment layer is removed while the bean's moisture content is still very high - somewhere around 30 - 35%!