City+ yields a sweet foundation of burned sugar and caramel/toffee, a yellow custard note, dried apple, tamarind, a basil hint, and a vibrant rindy orange flavor. A clean, wet processed Sumatran coffee. City to Full City. Good for espresso.
|Region||Gunung Tujuh, Mount Kerinci|
|Processing||Wet Process (Washed)|
|Drying Method||Patio Sun-Dried|
|Arrival date||December 2018 Arrival|
|Bag size||60 KG|
|Appearance||.6 d/300gr, 16-18 Screen|
|Roast Recommendations||City to Full City|
|Recommended for Espresso||Yes|
It's not often we have wet processed Sumatran coffee. The typical processing method is quite harsh on the coffee, and involves wet parchment bagged up at farms, transporting to mills, peeling the parchment off the still wet seed, and then drying the rest of the way. The flavor that comes with this processing method (giling basah) would be considered defective in most other coffee growing countries, but is what's put Sumatran coffee on the map to begin with. And let's face it, when done well, the coffee's are unlike any other. But what happens when you remove the lens of rustic processing? This is a rare opportunity to find out. This coffee comes from Gunung Tujuh area, a higher elevation coffee zone around Mount Kerinci. There's a cooperative that serves this growing region, and who is fully washing their coffee, meaning they are pulping, fermenting immediately, and moving wet parchment straight to the drying beds. The result is a much cleaner flavor profile than the wet-hulled counterpart, almost no earth tones at all, and acidity that's normally lacking in Sumatran coffee. The farms in this area are planted in older Typica types, and benefit from the high slopes, situated between 1400 - 1500 meters above sea level.
Deep sugar browning smells come through in Gunung Tujuh's dry fragrance, with complex herbal and foresty accents too. I was taken a back by the clean sweetness found in the wet aroma (especially in comparison to a typical Grade 1 wet hulled Sumatra), my lightest City+ roast offering a cinnamon-brown sugar mixture, sweet cream, and a glimpse of pecan pie filling. Brewing a City+ roast yields a sweet foundation of burned sugar and caramel/toffee, along with a yellow custard note. I'm struck by the rindy orange flavor that emerges too, a vibrance that is uncharacteristic of Sumatran coffee, and other fruited accents include dried apple, and tamarind. Sweet and bittering tones are neck in neck in both City+ and Full City roasts, and subtle basil note marks the finish. My City+ roast had such a clean finish, and not just for Sumatra! At Full City, body is as dense as cocoa bittersweetness, which together make for resonant cocoa roast tone in the long finish. A rare opportunity to taste the local cultivar without the lens of traditional wet-hulled processing.