Sumatra Giling Basah Kerinci

City+ has intense aroma, earthy peat, an interplay of sweet molasses, palm sugars and bittering raw cacao nibs and carob, and a Yerba Mate note in the finish. Rustic chocolate and immense body in darker roasts. City+ to Full City+. Good espresso.

$11.88
In stock
86.5
  • Process Method Wet Hulled
  • Cultivar Hybrids, Typica
  • Farm Gate Yes
Region Kerinci Valley
Processing Wet Hulled (Giling Basah)
Drying Method Patio Sun-Dried
Arrival date December 2018 Arrival
Lot size 40
Bag size 60 KG
Packaging GrainPro liner
Farm Gate Yes
Cultivar Detail Typica
Grade 1
Appearance .6 d/300gr, 16-18 Screen
Roast Recommendations City+ to Full City+
Type Farm Gate
Recommended for Espresso Yes

This coffee comes from privately owned milling operation in the Kerinci valley area near the border Western Sumatra. Their investment in coffee dryng infrastructure allows them to process a high volume of coffee while maintaining a fairly controlled drying environment. The dome dryers they use seem to dry coffee fairly quickly without being too fast (5 days for dry hulled, and 2 weeks for honey process), allowing them them to free up much needed patio space for the incoming coffee deliveries during the harvest. They're currently buying coffee from around 450 farmers in the area who are divided into 24 farmer groups, 4 of which are specifically women's farmer groups. This is a wet hulled coffee, also known as "giling basah". This is the typical process method in Sumatra, and involves removing the parchment layer while the coffee is still wet, exposing it to the elements well before the coffee is stable. When handled well during the drying phase (like this coffee), this rustic process method yields an earth-toned, bodied cup, with mild acidity and syrupy sweetness, and the green bean taking on a dark green hue unlike wet or dry process coffees from other producing countries. 

The dry fragrance is intense to say the least, and rustic sweet smells of brown rice syrup, herbal accents, and earth tones come out in the dry ground coffee at a wide roast range. Aromatically, there's a peat-like note that comes through in the wet grounds, and also marks the aroma in the brewed coffee. It adds an earthy tone to the cup flavors that has a sort of sweetness like fresh compost, not to be confused with "dirty"! Really, it's much more like the aftertaste of a good scotch, or the smell of an old leather bound book. There is a nice interplay between sweet and bittering flavors at City+ like molasses and palm sugars mixed with raw cacao nibs and carob, and the finish is marked by a Yerba Mate note. Full City has much more of a chocolate bittersweet core, and will make a rustic-toned single origin espresso, or add body and bittersweetness to an espresso blend.