- FLAVOR: Plum, Raisin, Tobacco, Black Tea, Molasses, Clove
- BODY: Light
- ACIDITY: Mild
- PROCESS: Wet-Hulled
This coffee is a special request from Melville. Indonesia is known for is earthy flavor notes and is a great coffee for a really dark roast. We take this Sumatra to our an Italian Roast, well into second crack. From this, you’re going to get the deep, bold flavors of Black Tea and Molasses forward in your cup. This is our darkest roast in the line up.
Richly earth-toned, the nose leads with pretty pipe tobacco and freshly turned soil. On the palate, spiced toned fruit: think pear, cinnamon, clove, and freesia. Acidity is low-toned but vibrant; mouthfeel is quite viscous, velvety. Even-keeled, chocolaty finish.
About this Coffee
Growers in this region have an average of 0.5 – 1 hectare dedicated to coffee. But with favorable climate conditions, rich, fertile soil, and a high altitude, conditions are ideal for growing arabica coffee. Sumatran coffee is truly differentiated because of its unique wet-hulled processing method. The process uses water to remove the cherry’s red pulp and mucilage, while also removing the parchment layer in a “wet huller”. By removing the parchment layer the bean dries faster, which is beneficial in Indonesia’s wet climate. In Grade 1 (G1) Triple-Picked (TP) coffees the process continues with meticulous color sorting to eliminate defective green coffee beans. The wet-hulled process gives Sumatra its signature intense earthy flavors of cedar and tobacco, as well as rich, molasses. With Sumatra Gayo Aceh roasters can dive into the deep, rustic and sweet character of Indonesian coffee.