City+ and Full City roasts have herbaceous/earthy mix in fragrance and aroma, date and palm sugars, foresty notes and roasted grain and cacao nibs flavors in the aftertaste. City+ to Full City+.
|Region||Pantan Cuaca, Gayo Regency|
|Processing||Wet Hulled (Giling Basah)|
|Drying Method||Covered Sun-dried|
|Arrival date||April 2019 Arrival|
|Bag size||60 KG|
|Cultivar Detail||Ateng, Jember, Tim Tim|
|Grade||Grade 1 Hand Picked|
|Appearance||1+ d/300gr, 16+ screen|
|Roast Recommendations||City+ to Full City+|
|Recommended for Espresso||Yes|
This Lues Cike lot is a blend of coffee from small producers in the highland area of Pantan Cuaca. In a system where farmers sell to local collector, much rides on the long-standing relationships between the two parties, and the collector is really the key person to determine coffee quality. A good collector buys coffees direct, such as in this relationship, rather than in the local village coffee markets where quality is low, processing of the coffees haphazard, and everything gets mixed together. Average altitude in the region ranges from 1300 - 1500 meters, and the typical varietals grown are Ateng Bergendal, and Jember. These varietals tend to produce an earthy, low-toned cup. But more than varietal, the process "Giling Basah" has more to do with what is thought of as a "typical" earth-toned Sumatran profile. It starts on the small-holder farms, where they pick the coffee and pulp off the fruit skin in a hand-crank machine. Then most farmers ferment the coffee in small containers to break down the fruity mucilage layer, others simply leave the bags of cherry intact overnight and pulp in the morning. The coffee is dried for a few hours on tarps or concrete and then finished in a more controlled warehouse setting in Takengon before being hand sorted for defects. 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!
Lues Cike has sweet rustic sugars from the outset, a berry smell emits from the ground coffee too, along with a green peat-like scent. Both our City+ and Full City roasts had this herbaceous/earthy mix in fragrance and aroma, and breaking through a wetted crust you get a rush of cooked fruit and tarragon, and an earthy sweetness underneath. One of the first things I noticed in the brewed coffee is that this Sumatra has acidity. While still far from "bright", the cup displays notable berry brightness in lighter roasting that helps to structure the complex wet-hulled profile. The cooled coffee displays rustic sugary sweetness like date and palm sugars, herbal and foresty notes, a dried fruited accent and roasted grain flavor in the finish. There's also a cocoa powder/cacao nibs flavor in the aftertaste that is much more up front when roasted to Full City.