Sumatra Wet Hulled Pak James
Sumatra Wet Hulled Pak James
Sumatra Wet Hulled Pak James
Rustic sweetness, malty roast notes, thyme and tarragon, tobacco, long, bittersweet finish, lingering hints of basil, and earthy peat. Intense flavors will stand up to milk too. City+ to Vienna. Good for espresso. Best with 72+ hours rest.
Full Cupping Notes
The dry fragrance has date sugar and caramel biscuit tones, with fresh cedar, and tobacco lingering in the background. Lintongs have a reputation for herbal notes; I would say this classifies as a Lintong in this respect, but is less herbal than most Lintong coffees. Hints of brown rice syrup and banana bread are present in the break, with a foresty green note, and cherry wood smoke. The cup has a great rustic syrupy sweetness, malty roast taste, green herbs of thyme and tarragon, and tobacco. The cup flavors fade to a long, bittersweet finish, with lingering hints of Thai basil, and earthy peat. Full City roast level has dark malt syrup, and layers of rustic cacao and cocoa flavors. It brews intense flavors at both ends of the spectrum that will stand up to milk, if that's your preference. It also produces a nice, earth-sweetened, herbal-chocolate espresso shot ... but should be rested for at least 4-5 days after roasting. It needs rest! Another roast note: many roasters over-roast Sumatras looking for surface color similar to other origins. They don't color the same as other origins, so you might end up darker than your target quite easily.
Specs
Region Lintong Nihuta Processing Wet Hulled (Giling Basah) Drying Method Patio Sun-Dried Arrival date April 2025 Arrival Lot size 45 Bag size 60 KG Packaging GrainPro Liner Cultivar Detail Ateng, Bergendal, Djember Grade Grade 1 (see notes) Appearance 1+ d/300gr, 15-18 screen - expect some broca damage, split beans, quakers...typical of Sumatran coffee Roast Recommendations City+ to Vienna Recommended for Espresso Yes
Product Overview
Product Overview
| process method | Wet Hulled (Giling Basah) |
|---|---|
| cultivar | Modern Hybrids, Typica Types |
| farm gate | No |
Farm Notes
Farm Notes
Origin & Farm Notes
Many Sumatra farmers have been gravely affected by the recent typhoons, isolated in rural areas without critical supplies, like food, water, and fuel. Read more about the current efforts to fly in aid here, where you can also donate to help bring supplies to Sumatran coffee communities.
This coffee comes from Pak James, in Lintong Nihuta area. "Pak" is a kinship term used to indicate "father", or an elder. Pak James is a coffee collector, a middle-person in the coffee trade in Sumatra, and instrumental in the quality of the coffee that results from the supply chain. Aside from cooperative coffees and a few large farms, all the coffee in Indonesia passes through the hands of collectors, who provide ready cash to the small farmers who want immediate payment on a weekly basis. In other words, you can't work directly with the small farmers in Sumatra, nor do they want to work direct with a buyer because they are looking for cash that can be put to immediate use. The collectors provide this function and because of the competition among collectors, the price paid to farmers remains high, even when the global market dips. It's all about local relationships. We've bought a few lots from Pak James through the years, and our relationship with his grandmother goes back more than 10 years.
Specs
Specs
Technical Specifications
Key specifications and operating details for this product.
| region | |
|---|---|
| processing | |
| drying method | |
| arrival date | |
| lot size | |
| bag size | |
| packaging | |
| farm gate | No |
| cultivar detail | |
| grade | |
| appearance | |
| roast recommendations | |
| recommended espresso | Yes |
Sumatra Wet Hulled Pak James
Sumatra Wet Hulled Pak James
Rustic sweetness, malty roast notes, thyme and tarragon, tobacco, long, bittersweet finish, lingering hints of basil, and earthy peat. Intense flavors will stand up to milk too. City+ to Vienna. Good for espresso. Best with 72+ hours rest.
Full Cupping Notes
The dry fragrance has date sugar and caramel biscuit tones, with fresh cedar, and tobacco lingering in the background. Lintongs have a reputation for herbal notes; I would say this classifies as a Lintong in this respect, but is less herbal than most Lintong coffees. Hints of brown rice syrup and banana bread are present in the break, with a foresty green note, and cherry wood smoke. The cup has a great rustic syrupy sweetness, malty roast taste, green herbs of thyme and tarragon, and tobacco. The cup flavors fade to a long, bittersweet finish, with lingering hints of Thai basil, and earthy peat. Full City roast level has dark malt syrup, and layers of rustic cacao and cocoa flavors. It brews intense flavors at both ends of the spectrum that will stand up to milk, if that's your preference. It also produces a nice, earth-sweetened, herbal-chocolate espresso shot ... but should be rested for at least 4-5 days after roasting. It needs rest! Another roast note: many roasters over-roast Sumatras looking for surface color similar to other origins. They don't color the same as other origins, so you might end up darker than your target quite easily.
Specs
| Region | Lintong Nihuta |
|---|---|
| Processing | Wet Hulled (Giling Basah) |
| Drying Method | Patio Sun-Dried |
| Arrival date | April 2025 Arrival |
| Lot size | 45 |
| Bag size | 60 KG |
| Packaging | GrainPro Liner |
| Cultivar Detail | Ateng, Bergendal, Djember |
| Grade | Grade 1 (see notes) |
| Appearance | 1+ d/300gr, 15-18 screen - expect some broca damage, split beans, quakers...typical of Sumatran coffee |
| Roast Recommendations | City+ to Vienna |
| Recommended for Espresso | Yes |