The cup has layered chocolate roast taste, moderate brightness, and juicy body. Cocoa powder and dark chocolate are prime characteristics and are accented by pulpy fruits and even strawberry. The finish has a slight dryness and bittersweet quality, reminiscent of Bakers Chocolate. City+ roasts brings out fruited notes of dark berry and dried papaya. Darker roasts are great as SO epresso or in blends. City+ to Full City+.
City + to Full City+. This Sumatra crop can be roasted on either side of 2nd crack. It works great for darker roasts and blends too. Sumatra appears lighter to the eye than the actual degree of roast, when compared to other coffees visually.
Sumatra coffees are a grand exception in many ways. We would not accept the earthy tones, the low acidity, or other exotic and rustic flavors from other origins, especially in wet-processed coffees. But in Sumatra coffee, flavors seen as defect from other origins can be positive attributes! The unique flavors are due to the influence of the coffee varieties, the climate, and, last but not at all least, the processing method we call Wet-hull (or Giling Basah to locals). Here's an overview of the processing difference: Traditional Sumatras are from small-holder farms, where they process the coffee by pulping off the skin in a hand-crank machine, then ferment the coffee in buckets of water or small concrete tanks to break down the fruity mucilage layer. This is not so different from wet-processing, but by the time they leave it to ferment may or may not be enough to remove all the fruit, and they don't wait for the coffee to dry. Basically it is traded to collectors, middlemen, while the coffee has high humidity. When sold to the mill, it might be dried a little more, but it is hulled out of the parchment skin wet; hence the term Wet-hulled. The fact that the green coffee is then laid out to dry on patios is quite different than wet-processing, where the coffee is dried in the parchment. And it's also where a lot of Sumatra coffee is ruined, since it can absorb taints from the environment. This is a particular lot we really liked for it's sweet fruited character. It's from the Aceh (pronounced ah-cha) area in the North, from 1450-1600 meters. This lot has been hand-sorted a third time before export, hence it is called Triple Pick.
The dry grounds of this coffee have a deep, brooding sweetness. It's like heavy molasses, and with a strong waft of cacao nibs, and banana. There's an undertone of foresty smell in the aromatics that really develops in darker roasts. The wet grounds have a note of cola nut, and much in the way of caramelized sugars. There's a slight herbal-ness in the darker roasts, but this is evenly matched by the smell of burned caramel, and wafts of raw ginger and red berry are released on the break. The cup has layered chocolate roast taste, moderate brightness, and juicy body. Cocoa powder and dark chocolate are prime characteristics and are accented by pulpy fruits and even strawberry. The finish has a slight dryness and bittersweet quality, reminiscent of Baker_‹_s Chocolate. City+ roasts brings out fruited notes of dark berry and dried papaya. Dark roasts highlight a slight herbal quality that you might expect from Mandheling-Aceh coffee, as well as a note of tropical fruit punch. This will make a great, and interesting single-origin espresso.