Coming from the Bener Meriah Regency, Aceh District, on the island of Sumatra, Indonesia. This is a lovely example of traditional Sumatra coffee. Unique stuff comparatively to African or American coffees. Best at darker roasts. Wet-hulling is their traditional processing method and differs from anywhere else in the world. Leaves the coffee thick and dark toned, a semi-sweet richness. Rustic earthy chocolate tones with spice notes pretty much nail the terroir, the spice notes ranging from peaty, to herbal to incense like depending on the batch. Sometimes you get a little hint of acidity, or soft fruit mixing in for a rarity but this particular batch is low acidity and not fruity at all.
This region of Indonesia is also referred to as the Gayo land because the coffee farmers are from the Gayonese ethnic group. On average, producers cultivate coffee on 2.5 acres of land using their own micro-mills to depulp, ferment, wash and partially dry the coffee in the parchment. The parchment is removed while the moisture is high through the wet-hulling process (called Giling Basah in Indonesian) and then the exposed bean is dried to a moisture percentage acceptable for export. This Indonesian processing method gives the bean its unique color and the hallmark Indonesian profile.
Tasting Notes: Nice and clean for a Sumatra cup. Fuller bodied and darker toned, low acidity with predominately a chocolaty cup profile. Very classic tasting Sumatra stronger on the peat like tones and spice notes. A little sweet floral upfront and smoky in the aftertaste. Gets strong into the very dark roasts turning semi-sweet with very forward smoky bakers chocolate notes.
Roasting Notes: A decent quality screen on these beans keeps them easy to roast. Very little chaff. Wet hulled coffees will roast a bit two toned, and are not the best light roast coffees. Shooting for a medium to dark roast will be wise, make sure the lighter beans make it through first crack. Most will like it borderline 2nd crack, as soon as you see any signs of smoke or oil on the surface, cool it out. Being already a bit lower acidity, we like to roast them a little quicker, retains a bit more sweetness with crisper tones.
Greg (verified owner) –
This is Peets Sumatra and a big part of its major dickinsons…I’ve been tasting my way through Sumatra for over a year from various sellers….dark earthy big bold smooth good sweetness..roasted one minute into 2nd crack on an sr800 with the razzo 12″ roasting chamber…this is the classic sumatra…love it!