|Region||Gunung Tujuh, Mount Kerinci|
|Processing||Wet Process (Washed)|
|Drying Method||Patio Sun-Dried|
|Arrival date||February 2018 Arrival|
|Appearance||.6 d/300gr, 16-18 Screen|
|Roast Recommendations||City to Full City; most acidity in City/City+ roasts, muted at Full City|
|Country of Origin||Sumatra|
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 and Kayu Aro areas, two higher elevation areas around Mount Kerinci. There's a cooperative that serves this growing area, 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, clean smelling relative to a standard wet-hulled Sumatra. I was taken a back by the clean sweetness found in the wet aroma, my lightest City+ roast offering brown sugar and sweet cream smells, glimpses of pumpkin pie, and a mix of dry spice and sweet herbs. Brewing my City+ roast yielded succinct flavors of burned sugar and caramel/toffee, a sweet base that shifts into a flavor of yellow custard, and flan-like. And though I wouldn't categorize this as a "bright" cup, it certainly has an apple-y vibrance that is uncharacteristic of Sumatran coffee, and not to mention a welcom addition! My Full City roast showed an herbaceaus side that seemed to be all but missing at a shade less development. Impressions of sweet basil, and fresh tarragon come out as the cup cools, providing contrast to an undercurrent packed with bittersweet chocolate. Body is as dense as this coffee's bittersweetness, which together make for lasting cocoa roast tone intimations in the long finish. We don't get wet processed Sumatrans very often, so this is a rare opportunity to taste the local cultivar without the lense of traditional wet-hulled processing.