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Sumatra is one of those coffee-growing regions that even non-coffee drinkers have heard of. With a long history of coffee cultivation, it's often associated with big, bold, earthy flavoured coffees, which are (at least in part) the result of its local semi-washed processing method, called Giling Basah.
What we appreciate about this Sumatran from our friends at Quaffee is that it manages to demonstrate lots of the expected characteristics for the region, but also offers some less common and unique cup qualities to appreciate. Certified both organic and Fairtrade at farm, we found that the french press brought out all the nuance in its flavour best, but we also thoroughly enjoyed it in an Aeropress and moka pot. There are bright citrus flavours, particularly on the orange end of the spectrum, as well as hints of stone fruit and chocolate. It's full-bodied, but not overpowering, with a bit of enjoyable earthiness. There's also a big finish that may remind you of savoury spices like cumin.
- Characteristics: Tangerine, spice and brown sugar.
- Roast used: Acceleration into first crack and then ramp rate reduced into and through first crack
- Region: Between Takengon and Lake Tawar in Aceh, Sumatra
- Farms: Jagong and Gegarang village co-ops of the Cooperative Gayo Megah Berseri
- Processing: Semi-washed, wet-hulled.
- Altitude: 1600 to 1800masl.
- Cultivar: Arabica: Bourbon and P88
- Harvest: 2016
- Certifications: Fairtrade and Organic (at farm)