Sumatra Aceh - Washed
Super clean, delicate nuance, heavy bodied, and bright. A very balanced Sumatran.
|Fragrance:||Graham, green tobacco, macadamia nut, extra virgin olive oil, black currant|
|Aroma:||Molasses, sweet tobacco, roasted almond, prune, nutmeg|
|Acidity:||Clean, soft, rounded|
|Flavor/Nuances:||Dark chocolate, butter caramel, cedar, sweat pea, citrus, spice, zatar|
|Sweetness:||Complex, simple syrup, foward|
|Body/Mouthfeel:||Full, coating, syrupy|
|Finish/Aftertaste:||Sweet tobacco, vanilla, black pepper, buckwheat honey, raisin|
|Region:||Pegasing, Takengon, Aceh|
|Farm:||Pantan Musara village|
|Variety:||Gayo 1, Gao 2, P88, Catimor, Abyssinia|
About the Producer
This coffee comes from a small mill in the Pegasing district of Takengon, in Sumatra’s coffee-famous Aceh region. The mill serves several small coffee producers within the Pantan Musara villages; several years ago, these producers were dislocated from their homes and land because of a natural disaster, and they have rebuilt their lives and farms with a new focus on coffee. Unlike the vast majority of other Sumatran coffee receiving and processing centers, this mill is producing Washed coffees, as well as Naturals.
Coffee is delivered to the mill by producers in the area, and for Washed coffees, only fresh red cherries can be purchased. The Washed coffees are fermented for 36 hours after being depulped, then washed four times to remove the mucilage. It’s then spread into a drying house or on raised tables to dry for 14 days or so.