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Sumatra Aceh Tengah Bies

At City+ herbaceous and earthy, complex roast tones, rice syrup, lemon balm, basil, and resiny pine aroma. Full City+ quiets much of this and is so chocolatey. City+ to Full City+. Good for espresso.

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  • Process Method Wet Hulled
  • Cultivar Typica Types, Modern Hybrids
  • Farm Gate Yes
Region Bies, Aceh Tengah
Processing Wet Hulled (Giling Basah)
Drying Method Raised Bed Sun-Dried
Arrival date April 2019 Arrival
Lot size 40
Bag size 60 KG
Packaging GrainPro Liner
Farm Gate Yes
Cultivar Detail Ateng, Tim Tim Gayo
Grade Grade 1 Triple Picked
Appearance 1+ d/300gr, 16-19 screen; you'll find broken, insect damaged, off color and more - BUT this lot is "triple picked", which means it was hand sorted 3 different times and much cleaner than your average Sumatra "Gr 1"
Roast Recommendations City+ to Full City+
Type Farm Gate
Recommended for Espresso Yes

This lot is from a coffee farmer and collector in the hills west of Lake Tawar near the small village of Bies. This "Collectors" are essentially coffee buyers who purchase coffee from local farmers in the region, in this case around the Bies sub-district of Aceh Tengah. Typically, the coffee has already been processed down to the wet parchment and dried to roughly 50% moisture before being sold to the collector, who will then take the coffee back to their own facility where they will peel the parchment layer and dry the coffee the rest of the way (down to 10-12% moisture more or less). This method is what we refer to as wet hulled, or "Giling Basah" as it termed locally. Altitude in this area ranges from 1300 to 1600 meters above sea level, and you mostly see Ateng, Tim Tim and Gayo cultivars planted. This coffee was graded to Grade 1 Triple Picked standard, which just as it sounds, is subjected to three different rounds of hand sorting in order to remove as much of the physical defects as possible. This does not mean you should expect a completely "clean" looking coffee. This is Sumatran coffee after all, and it has the usual broken beans, dark hue, and bug holes. But there are less than you're typical Grade 1.

At City+ the ground coffee has a resin-like pine scent, green herbal sweetness and accents of fresh cut wood. It's sweet for sure, and the wet aroma gives off more of a baked goods sweetness with molasses and the pungent smell of sugar caramelizing in a pan, along with the expected herbal and earth tones. City+ is our minimal roast recommendation and is where bittering cocoa flavors are propped up by unrefined sweetness. The cup is loaded with bittersweet cocoa from City+ to Full City+ and body that's thick and syrupy. Herbaceous and earthy accent notes help construct a complex cup profile at City+, with suggestions of brown rice syrup, lemon balm, basil and aromatics that fall somewhere in between a pine cone and a pepper cask! The intense herbal side is quieted by roast development, Full City+ delivers a much more balanced bitter-to-sweet, deep chocolate roast-toned cup of coffee. I don't normally recommend Sumatra as single origin espresso, but Full City+ makes for an inky, chocolatey shot of espresso.