SUMATRA ACEH : 5 POUND BAG

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sumatra-french-file.jpg
sumatra-french-roast-file.jpg
sumatra-french-file.jpg

SUMATRA ACEH : 5 POUND BAG

49.75

Roast level: French (dark)

Produced by: Smallholder farmers of cooperative Item Reje Gayo

Region: Nangroe Aceh Daussalum

Process: wet-hulled, or giling basah, due to extreme humidity in Indonesia, syrupy, rich, powerful flavor and full-body can be attributed largely to wet hulling process and a distinguishing characteristic of Indonesian coffee

Altitude: 1200–1600 meters above sea level (masl)

Common Sumatran varieties: Bourbon, Catimor, Caturra, Tim Tim

Tasting notes: Bold, herbaceous and earthy with notes of plum, dark chocolate and sweet pepper

Sold in 5 lb. (80 oz) bags

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Among coffee-producing countries, Sumatra is a remarkable sort of outlier. Though the Pacific island came to grow coffee because of European influence, like much of the rest of the "New World," the coffees produced in this region are special and specific to the natural environment, traditions, and culture of Sumatra.

The majority of coffee produced in Indonesia is processed in a manner called wet-hulled or semi-washed. Farmers remove the pulp from the coffee, overnight-ferment it to soften the mucilage layer, and wash it off the next day while still at a high moisture content.

The classic and much loved flavors in Sumatran coffee can be attributed to the wet-hulled process: earthy, smoky, meaty, savory, and bold. Clean cups are especially valuable and bass notes of the Indonesian profile can be nicely complemented by some sparkling acidity.