Although most Sumatra coffee would be considered a type of honey processed, Sumatra typically uses their own type call wet hulled. This wet hulling produces tones most Sumatra fans are accustomed to; thick, low acidity, peat like earthy, smoky, chocolaty. These beans however are honey processed like the Central American coffees. Creates a good balance between the other washed and natural processed offerings. Not too fruity, but with more exotic acidity and good sweetness.
Amazing how the processing of these beans can change them up so much. We also have on offer the Washed and Natural processed. All very tasty but different cups, fun to try all three and compare how the processing and drying change the cup profile.
Tasting Notes: A very nice balanced cup – hard to link it to a Sumatra but very tasty. A sweet edge up front with a more creamy and clean chocolaty note, similar to a Costa but less nutty. Light to medium roasts will have some lemony floral tones upfront that mellow with a couple day setup and bring out just a touch of a red fruit in the aftertaste. Darker roasts work pretty well with this cup and it holds its sweetness and the roasty notes compliment the more chocolaty cup profile.
Roasting Notes: Easy to roast, if you want to keep the acidity low, shoot for at least strong medium roast. We thought it best at a nice medium roast but will impress at most roast points. Medium acidity at the light roast points, low acidity but some added bitter at the darker roast marks. Low chaff compared to the Central American honey processed.
With Indonesian coffees, half the battle is overcoming logistical challenges like rugged roads and unpredictable torrents of rain. Yudi Putra who owns and operates a family owned export company that collaborates with farmers to overcome these challenges to swiftly bring the coffee to the international market, ensuring greater earnings from direct trade relationships.
This particular washed lot comes from a longstanding relationship with the Barokah Cooperative, which has 140 members who cultivate on small family owned plots of land located around Mount Kerinci, the highest volcano in Indonesia. The cooperative works closely with producers to decrease forest encroachment. Their farm management practices create a protective buffer for the Kerinci Seblat national park, which encircles the entire Kerinci valley with unparalleled natural beauty and habitat for the Sumatran Tiger.
During the harvest, producers deliver their cherry to the Barokah mill where it is sorted, depulped, fermented, washed and dried gently on raised beds. The dried parchment is delivered to Yudi Putra, which takes great care in managing traceability and preparation for export.