Photo courtesy Beansmith Coffee.
Sumatran coffee is usually pretty funky. This is due to the typical Semi-Washed, or Wet-Hulled processing method used in Sumatra where the coffee is partially dried, then stripped of its outer layer. The drying is then finished on a patio (or in some cases, dirt) and the coffee turns a dark army-green color. Sometimes it’s a good thing, and sometimes it’s a NOT SO GOOD thing. Often the “funk” that comes from this method can override the good things the coffee has to offer, resulting in a strangely dirty cup.
This alternatively processed Sumatra (wet-hulled, but dried on raised beds like a fully washed coffee) is remarkably clean, with the sweet earthiness of bell peppers. The heavy body is accompanied by a deeply fruity acidity that magnifies the coffee’s Sangria-like flavors of citrus and sweet red wine, both complimented by a dry, bittersweet finish of cocoa.
Importer’s Notes:
“This coffee came from a few select farmers around Volcano Bur Cempege. Look to this coffee in the future. It is not a standard Sumatran cup, but the best in my opinion and shows what Sumatran can and should be like.” – Jason Long - Owner, Café Imports
Click here to purchase this coffee.
This alternatively processed Sumatra (wet-hulled, but dried on raised beds like a fully washed coffee) is remarkably clean, with the sweet earthiness of bell peppers. The heavy body is accompanied by a deeply fruity acidity that magnifies the coffee’s Sangria-like flavors of citrus and sweet red wine, both complimented by a dry, bittersweet finish of cocoa.
Importer’s Notes:
“This coffee came from a few select farmers around Volcano Bur Cempege. Look to this coffee in the future. It is not a standard Sumatran cup, but the best in my opinion and shows what Sumatran can and should be like.” – Jason Long - Owner, Café Imports
Click here to purchase this coffee.
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