City + to Full City+ to Vienna. 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 protective parchment layer. And it's also where a lot of Sumatra coffee is ruined, since it can absorb taints from the environment. This organic lot is a blend of coffees from Aceh and Mandheling. Like most Sumatran coffee, expect some bug holes, broken beans, and the like. I wouldn't even bother picking them out though, as the rustic toned Sumatra profile is seemingly unchanged by their removal.
The dry grounds of this coffee have a deep, brooding sweetness, rustic accents of sweet earth, molasses, and even a grape-like smell. The foresty smells build in the wet aroma, and really develop in darker roasts. The wet grounds have a note of cola nut, pungent raw sugar sweetness, and a strong green herbal smell when breaking through the crust. An earth-like bittersweetness is apparent in the brewed coffee, and from light to dark, accents of sweet herbal tone, pulpy fruits, and rustic cacao flavors come through. City+ roasts brings out light fruit accents of dried banana and lingonberry to a lesser extent, and the finish moves into a mix of Baker's cocoa and mossy, forest floor-type earthiness. Dark roasts highlight the herbaceous side that you might expect from Mandheling-Aceh coffee, with a mix of leather and sweet basil accenting dark cacao flavors. This makes an interesting single-origin espresso, as well as provide the rustic accent coffee for those desiring an Indonesian coffee ingredient for blending.