Sumatra Aceh Tenang Uken

Earth-toned sweetness no matter the roast level, rice syrup and palm sugar, mild mossy smells, fruited hints, roasted grain, malted cocoa, pipe tobacco and more. City+ to Full City+. Good for espresso.

Out of stock
  • Process Method Wet Hulled
  • Cultivar Typica Types, Modern Hybrids
  • Farm Gate Yes
Region Tenang Uken Village, Bener Meriah Disctrict, Aceh Province
Processing Wet Hulled (Giling Basah)
Drying Method Covered Sun-dried
Arrival date April 2019 Arrival
Lot size 50
Bag size 60 KG
Packaging GrainPro Liner
Farm Gate Yes
Cultivar Detail Gayo, Tim Tim, Typica
Grade Triple Picked
Appearance 1+ d/300gr, 16-19 screen; you'll find broken, insect damaged, off color and more - BUT this lot is "triple picked", which means it was hand sorted 3 different times and much cleaner than your average Sumatra "Gr 1"
Roast Recommendations City+ to Full City+
Type Farm Gate
Recommended for Espresso Yes

This lot is from a coffee farmer and collector in Bener Meriah District, Western Aceh Province. It's actually the same collector who brought us our Honey Labu, honey/wet-hulled, hybrid process coffee a few months back. He goes by Pak Radian and his farm and processing facility are located in Tenang Uken Village ("Pak" is short for "Bupak", and an honorary way of addressing elder me, whereas "Ibu" or "Bu" is used when addressing elder women). Collectors are essentially coffee buyers who purchase coffee from local farmers in the region. Typically, the coffee has already been processed down to the wet parchment and dried to roughly 50% moisture before being sold to the collector, who will then take the coffee back to their own facility where they will peel the parchment layer and dry the coffee the rest of the way (down to 10-12% moisture more or less). We call this method wet hulled, or "Giling Basah". If you'd like to learn more about Sumatra and Aceh specifically, check out our post, "Sumatra: Some Things I Have Learned About Aceh, Perhaps".

It seems like no matter where your roast falls along the recommended spectrum, you're sure to capture Tenang Uken's earth-toned sweetness. Rice syrup and palm sugar are the types of sugars that come to mind when working through the cup, two sweeteners so full of flavor. The aroma has mild mossy smells that remind me of aged scotch, and mirky fruited hints link these earth tones to the intense sweetness underneath. The coffee cools to an intense profile of caramel and rustic molasses topped with roasted grain, malted cocoa, pipe tobacco and more. Body is massive and opaque which assists in a long, contemplative finish. City+ is where the sweetness seems to really open up, whereas at  Full City+ bittersweetness is the dominant cup characteristic.