The island of Sumatra has a very particular history with coffee, especially when it comes to how coffee has traditionally been sold and processed within the country. Farmers would pick, pulp and wash their coffee to remove the sticky layer of fruit surrounding the seed within. But because of financial pressures on the average Indonesian coffee farmer, they would not wait for their coffee to dry to take it to be milled (removal of the papery parchment layer to get the green coffee seed within) but deliver coffee still wet and plump with moisture to be hulled. This would mean less work and quicker payment for them, but because the coffee still has about 25 – 30% moisture (as opposed to ~11% in normal dry-milling) it is soft and pliable, making it susceptible to breakage and damage during the milling process. It is then laid out to dry without the parchment layer to dry. Much of what you might be used to tasting in coffee from Sumatra can be directly or indirectly attributed to this wet-milling practice. At its best pleasantly funky and earthy sweet, at its worst dirty, forest floor and mold.

However THIS coffee, grown and milled in the area of Pantan Musara village, was fully washed and dry-milled much like any clean central american coffee. Instead of pulping their own coffee, farmers deliver fresh cherry to the central mill where it is pulped, fermented for 36 hours then washed 4 times to remove the mucilage. It is then dried in parchment on raised tables for about 2 weeks before being dry-milled. The result is a cup with great clarity and sweetness, providing a great picture of the potential within well-cared-for Sumatran coffee.

Tasting Notes

sweet bell pepper, raw sugar, chocolate

  • Cup Profile - bright, clean, juicy
  • Country of Origin - Sumatra
  • Growing Region - Aceh
  • Cultivars - Gayo 1/2, P88, Catimor, Abyssinia
  • Processing - Washed Process
  • Elevation - 1550 masl


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