A fully washed processed Sumatra… boy how times are changing. A beautiful beans and screen, I have not had many Sumatra coffees like this before, almost reminds me more of a mellow African coffee than other Indonesians. Great prep and a lovely balanced coffee.
Amazing how the processing of these beans can change them up so much. We also have on offer the Honey 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: Not your average Sumatra. Our first roast on this was a city plus (light/medium) and we drank it after about 12 hours. Found out a washed Sumatra can have some decent acidity, strong lemony citric and floral tones with a hint of soft fruit balanced with some spicy chocolate. While my brain is telling me this is no Sumatra, my tongue is enjoying this tasty treat. Medium roasts drop the acidity nicely especially with a bit of setup, turns the cup much smoother and richer with clean chocolaty tones and hint of green tea spice note in the aftertaste. Darker roasts were nice, complimenting smoky highlights but stronger than most and semi-sweet, the closest roast point to bring these beans in line with traditional Sumatra coffees.
Roasting Notes: A perk of being washed processed is the ease of roasting. Much more even roasting than traditional Sumatra coffee or the Natural/Honey processed Indo’s. Good from light to dark but most should avoid the extremes, a nice medium roast presents this cup well. Light roasts can be a little acidic, dark roasts a little bitter.
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.