Sumatra coffees are famous for their peculiar flavor profile, low acidity, thick body, and rustic flavors that can often be described as earthy. Much of the flavor comes from the way Sumatras are processed, the wet-hull method , not to be confused with wet-processed coffee. The flavor of typical wet-hull Sumatra is polarizing among buyers. Some love it, but they must bracket this type of flavor profile because it would be considered unacceptable from any other origin besides Indonesia. Each coffee drinker has to discover if this type of flavor is right for them, or not; whether it's a go-to daily drinker, an occasional diversion, or flat-out unacceptable.
This PB lot is bodied, and carries a nice thick sweetness of brown rice syrup, dried tropical fruits, and dark berries. Its herbaceous with notes of horehound and a bit of fresh mint. Flavors shift toward rindy citrus (especially in Full City roasts), and black tea in the finish. City+ to Full City+. SO Espresso. Learn More
The flavors vacillate between complex sugars like brown rice syrup and caramel sauce, and fruited notes like rhubarb, and pungent tropicals. Flavors shift a bit as the cup cools, opening up to a much more in the way of juicy fruits, forest flavors, as well as modest acidity. The finish has lots of citrus zest and cacao nibs. City+ to Full City+. SO Espresso. Learn More