What we taste: Tobacco, semi-sweet chocolate, black currant, and molasses
Region: Pondok, Takengon
Altitude: 1200 masl
Process: Wet Hulled
Variety: Typica, Bourbon, Catimor, Caturra
Sumatran coffees can be very divisive because they are so different than most specialty coffees. While some coffees are fully washed, the vast majority of Sumatran Arabica is wet hulled. This process involves pulping the coffee and letting it dry down to around 35% moisture, then hulling it while it is very soft and wet. After this, the coffee is dried on patios over the period of several days. Some processors pile the coffee up every night and cover it with a tarp, which further enhances the wild, musty Sumatra flavor. The coffee is ultimately dried down to between 12 and 14% moisture for export (unlike other origins, which adhere strictly to a 10-12% moisture spec). It is this process that really gives Sumatra its own uniqueness and ultimately world famous flavor.
This coffee comes from a group of farmers from the Pondok region of Takengon, Sumatra. It sits around 1200 meters above sea level just west of Lake Lut Tawar in the northwestern part of the island. Sumatran exporter Sari Makmur uses a meticulous traceability infrastructure in order to track all the coffee they help produce. We love this sort of attention to detail, and it really shows in the cup. Enjoy!