SUMATRA

Sumatra Giling Basah Aceh Pak Muhtar

Notes of baker's chocolate, earth, and tobacco with low acid and big body.  

Sumatra coffees can be polarizing but this one may convert the sceptics. It has the classic rustic, earthy, tobacco notes, yet also some sweetness and acidity found in the best washed coffees. A trademark of Sumatra’s, you can expect thick, inky body that stands up to dark roasting.

This lot comes from a collector named Pak Muhtar in the Bener Meriah Regency, Acah Provence. Coffee cherries are collected from small farms in the region, then processed and finished in a central location. The coffee then underwent "triple pick" standards, which means it was sorted by machinery and then hand sorted for defects.  It still has more odd shapes and variations than coffee from other countries, but noticeable more consistent than other batches I've seen.

Wet hulled, patio dried in the sun, grown at 1200-1600 meters.

About Sumatra coffee:

Sumatran coffees are famous for their distinct flavor profile generally having low acidity, thick body, and rustic flavors that can often be described as earthy. This flavor is mostly due to the unique wet-hulled processing method this part of the world is known for. These coffees can be divisive because they are the opposite of the delicate, citrusy profiles of the highly prized modern coffees.