MEDIUM ROAST

AROMA: Chocolate, brown spice

FLAVOR: Dark chocolate, earthy, molasses, dried red fruit

AFTERTASTE: Lingering, rich, chocolaty

ACIDITY: Mild, winey

BODY: Rich, smooth, creamy

Sumatra is a distinctive area for Indonesian coffee production. A volcanic island with good elevation and fertile volcanic soil, two great characteristics for a successful cultivation. On this large island, the best arabica coffees come from the northern provinces of Aceh and North Sumatra around Lake Toba. Gayo coffee is sourced in the Aceh region from several small villages around the Central Gayo regency. The processing of Sumatran coffee (like in most of Indonesia) is very unique. Farmers in Sumatra process the coffee beans with what is called the wet hulling or “giling basah” method. As soon as the cherries are harvested, they are depulped using rustic local machines. The beans are then stored in bags or tanks for (dry) fermentation overnight. The next morning, farmers wash the remaining pulp from the beans and after a quick dry (to 35-40%) the coffee is brought to a hulling station to be hulled (ergo the wet hulled method). After hulling, beans are dried to 12% moisture. The wet-hulling process results in a more earthy and less acidic coffee. Together with its full body and some nice notes of fruits and berries, these are the distinctive features of Sumatran coffees.