The cup is intense to say the least, rice syrup and palm sugar, herbal tones, foresty peat, berry pulp, lemon zest, black tea and a tobacco finishing note. An uncompromising earth-toned cup. City+ to Full City+.
|Region||Gunung Tujuh, Mount Kerinci|
|Processing||Wet Hulled (Giling Basah)|
|Drying Method||Patio Sun-Dried|
|Arrival date||December 2018 Arrival|
|Bag size||60 KG|
|Appearance||1+ d/300gr, 16 - 18 screen|
|Roast Recommendations||City+ to Full City+|
This coffee comes from a coffee farmer's cooperative in the Gunung Tujuh area, a higher elevation coffee zone around Mount Kerinci. The cooperative serves about 450 farmers in the area who are divided into 24 farmer groups, 4 of which are specifically women's farmer groups. Many of the farms in this area are planted in older Typica types and benefit from the high slopes, situated between 1400 - 1500 meters above sea level. This is a wet hulled coffee, also known as "giling basah". This is the typical process method in Sumatra and involves removing the parchment layer while the coffee is still wet, exposing it to the elements well before the coffee is stable. When handled well during the drying phase (like this coffee), this rustic process method yields an earth-toned, bodied cup, with mild acidity and syrupy sweetness, and the green bean taking on a dark green hue unlike wet or dry process coffees from other producing countries. Having roasted this coffee, I'm very pleased with the uniformity of roast color and the minimal quakers from underripe coffee making it through. Giling basah - and Sumatran coffee in general - has a reputation for being riddled with defects even at "Grade 1" standard. Our "Appearance" category score is a little on the high side as a sort of worse case scenario, even though the green I inspected looked much cleaner than this. I saw minimal broca damage for Sumatra (this is not a Latin American coffee), only a few unripe beans, and some broken beans. It's no Grade 1 Ethiopian coffee, but far better than your average Grade 1 Sumatra.
Foresty pine resin smells are released when grinding the roasted coffee. City+ and Full City roasting brings out herbal accents, dark sweetness, and strong earth-toned aroma - what we think of as typical Lintong character. The cup is intense to say the least, rice syrup and palm sugar sweet base flavors are marked by green herbal tones, foresty peat, and a tobacco finishing note. After it cools down a bit, mild fruited flavors come through like berry pulp and lemon zest, and are shadowed by a tannic, overextracted black tea flavor. Tujuh Cooperative makes for a very complex brew, with uncompromising earthy and herbal notes that should satisfy any fan of wet hulled Sumatran coffee.