Our Sumatran Coffee is one of the most popular coffees that we offer! With some fantastic flavours we can see why. Here are the cupping notes:
- Aroma: Nutmeg spices
- Acidity: Low
- Body : Full, Heavy
- Flavours: Syrupy Sweet Honey
This Sumatran Coffee comes from a cooperative in the Bener Mariah Regency in Aceh (Sumatra). The soil in this part of the world is volcanic and the coffee is grown at only 1,000 – 1,500m above sea level.
The variety is Caturra. This is then processed using a unique Sumatran technique called Giling Basah. This process is almost similar to a Honey process. This cooperative has been certified Fair Trade and Organic. They have been running for 11 years so far and have built their reputation as a high quality and credible supplier.
We have been using this coffee almost since the beginning and has always been a staple of our house blend the Synergy blend.
We get this coffee through the brilliant Falcon Coffees. Falcon are a small intermediary helping to bridge the gap between Farmer and roaster. Find out more Here.
If you love the Sumatran Coffee, but would like to try something new, then we recommend our Udderly Dairy Free Blend or our Kenyan Peaberry which packs a fruity punch!
Sumatran Coffee: Bener Meriah
£8.00 – £24.00
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Product Description
- Additional Information
Coffee/Farm:Bener Meriah
Cup Score: 85
Cup Profile: Full Bodied, Syrupy, A Highly prized coffee of Indonesia.
Altitud: 1100 -1400
Process: Giling Basah
Location: Bener Meriah, Aceh Province
Varietal: Tim Tim
Located near Tingkem in the Regency of Bener Meriah, the farmer group compromises of 400 farmers spread over 450 ha who grow their coffee in the rich and fertile volcanic loam soils which are comprised of a mixture of sand, silt and clay.
This soil type combined with the climate allow for the perfect growing conditions of coffee giving the rich
and full bodied, spicy and smokey coffees associated with the region. The Mandheling coffee represent all Arabica coffee in this area and the name derives from the Mandailing people who produce coffee in the Tapanuli region.
The members of the group receive training on tree management looking at the application of pesticides, pruning and picking ripe cherries to assure the best quality possible. Within this farmers also receive training on conservation of the natural environment looking at measures to prevent soil degradation, erosion and improving soil health. They are also educated on waste management as well as ensuring safe working conditions for themselves. Once picked
the coffee undergoes a 12-hour fermentation process before then being dried for 1-2 days to around 35-40% moisture.
Once the coffee has reached this moisture it is then sent for hulling and then further dried to down to around 15-18%.
From here the coffee is then transported to Medan where it is finally dried down to 13% moisture
content before It is then packed in grain pro lined bags ready for shipping.
We have been using this coffee almost since the beginning and has always been a staple of our house blend the Synergy blend.
We get this coffee through the brilliant Falcon Coffees. Falcon are a small intermediary helping to bridge the gap between Farmer and roaster. Find out more Here.
If you love the Sumatran Coffee, but would like to try something new, then we recommend our Udderly Dairy Free Blend or our Kenyan Peaberry which packs a fruity punch!
