Sumatra Giling Basah Aceh Pak Muhtar

This is a particular lot is from a collector named Pak Muhtar who buys coffee from farmers in Belang Pulu and Suka Ramai, and then processes it at his small milling facility nearby in Bener Meriah. "Collectors" are middlemen of sorts, who pay cash to farmers for whole cherry and partially dried coffee, that they then finish themselves. It's the traditional way of doing business in Sumatra, and part of what led to the "Giling Basah" process tradition (aka "Wet Hulled"). Sumatra coffees are a grand exception in many ways. We would not accept the earthy tones, the low acidity, or other exotic and rustic flavors from other origins, especially in wet-processed coffees. But in Sumatra coffee, flavors seen as defect from other origins can be positive attributes! The unique flavors are due to the influence of the coffee varieties, the climate, and, last but not at all least, the processing method (read more about that process here). Not all wet hulled coffees are of the same quality either. This coffee underwent "Triple Pick" standards, which means it was sorted by machinery, and hand picked for defects. It still has a much higher defect count than coffee from almost any other producing country. That's just part and parcel with Sumatran coffee. But we found it to have a decent appearance compared to most Grade 1 Sumatra, which certainly has a positive impact on the cup.