Intense sweetness and bittering roast flavors, sorghum syrup, foresty cedar, baking chocolate, chicory, hints of licorice and burdock root. City+ to Full City+. Good for espresso.
|Region||Sibisa and Motung districts,|
|Processing||Wet Hulld (Giling Basah)|
|Drying Method||Raised Bed Sun-dried|
|Arrival date||April 2019 Arrival|
|Bag size||60 KG|
|Cultivar Detail||Ateng, Djember, Typica|
|Appearance||1+ d/300gr, 16-19 screen; you'll find broken, insect damaged, off color and more - BUT it looks much better than your average Grade 1 Sumatra (if you buy Sumatran coffee, you know what we mean!)|
|Roast Recommendations||City+ to Full City+|
|Recommended for Espresso||Yes|
The coffee growing areas where this lot is from are much closer to the eastern shorts of Lake Toba than Lintong, though the coffee tastes in line with many of our coffees that bear the "Lintong" name. Much of that has to do with process and cultivar, the former being traditional wet hulled/giling basah method, which plays a major role in how these Sumatran coffees taste, and the latter being Ateng, Djember and Typica cultivar types. This lot specifically is from the districts of Sibisa and Motung, two high elevation growing regions that rest far above the Lake. The coffee is purchased by a coffee "collector", a local system of coffee trading where that relies on the long-standing relationships of the two parties; collector and grower. The collector not only buys the coffee and acts as a sort of middle actor between growers who might otherwise be hard to reach and coffee buyers such as ourselves, but also control coffee quality through selection and facilitating the final drying phase. The prep is very good for Sumatra, but be prepared to see insect holes, shriveled beans, broken beans etc. I would not take the time to pull these out as they will not come through in the cup given the wet hulled process method. This is sort of my disclaimer for those who have not bought Sumatran coffee before. If you have, you know. And put this coffee next to most other typical Grade 1 Mandhelings and you'll see why we consider the defect count of this particular lot to be low comparatively...because it is!
This is an intense coffee across a wide range of roasts. It has some of the rustic cup qualities you may expect from a Sumatra, but we generally found it to show a cleaner cup character than your average wet hulled coffee. The fragrance and aroma have buttery caramel and brown sugar smells, as well as a light touch of foresty cedar notes. The sweetness that comes through at City+ is like sorghum syrup, which if you haven't tried, has flavor elements of molasses, dark honey, and accents of rustic earth tones. Sugar browning flavors also come through and are backed by a flavor of bittering baking chocolate. Full City roasts develop the chocolate undertones, adding to the darkly-hued character. The finish has some of the spiced elements found in chicory root, along with hints of licorice and burdock root (the root used in root beer - earthy sweet to say the least). When roasting, it's best to trust your ears and nose as roast color tends to be a bit uneven, and mottled. We've had great results as light as City, but prefer City+ all the way up to 2nd snaps.