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Middle roasts yield a foundation of burned sugars and rustic chocolate roast flavors, accented by hints of custard, pumpkin, herbal notes of basil and dried sorrel, and surprisingly bright acidic impression. City+ to Full City+.
|Region||Gunung Tujuh, Kerinci, Jambi Province|
|Processing||Wet Processed (Washed)|
|Drying Method||Raised Bed Sun-Dried|
|Arrival date||December 2020 Arrival|
|Bag size||60 KG|
|Cultivar Detail||Ateng, Jember, Tim Tim, Typica|
|Appearance||.4 d/300gr, 16-18 Screen|
|Roast Recommendations||City+ to Full City+|
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 in Jambi Province. There's a cooperative of farmers that have banded together in this growing region, taking an interest in going beyond the traditional wet-hulled process, incorporating dry process, honey process and wet processing to their repertoire. This is their fully-washed coffee, meaning they are pulping, fermenting immediately and moving wet parchment straight to the drying beds after rinsing away the remaining fruit. A much gentler process for the coffee resulting in a 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 mostly Ateng (cross of Timor Hybrid and Bourbon) and benefit from the high slopes, situated between 1400 - 1500 meters above sea level.
Ever wonder what Sumatran coffee tastes like without the affect of the traditional wet-hulled processing? Well, here's your chance to find out. This is a really good example of a washed Indonesian coffee boasting herbal aromatics and an clean underlying sweetness. The fragrance shows complex herbal and aromatic wood accents and toffee-like sweet smells. Brewing a City+ roast yields a sweet foundation of burned sugars, a caramelized sweetness accented by a hint of yellow custard and pumpkin pie. Lighter roasts are bright with an acidic impression that's bracing, atypical of Sumatran coffee. Sweet and bittering tones were neck-in-neck in both City+ and Full City roasts and herbal notes of basil and dried sorrel accent the finish. I found middle roasts to have fairly thin body, while Full City thickens up a bit. Darker roasting brings cocoa bittersweetness to the forefront, but still manages to display some of the aforementioned top notes in the finish.