SPECIAL RELEASE / LIMITED QUANTITIES
Fully washed coffee isn’t the most common in Sumatra, and is usually simply called ‘dry hulled’ in contrast to the usual process used here, wet hulling. This requires a different set of machinery, and the relative expense may be part of why washed process isn’t as common here, alongside the usual reasons – namely that the supply chain is built around transferring the raw goods (and the associated risk) along to the next link as swiftly as possible. The results are atypical for the origin, and delicious.
This particular washed lot comes from a longstanding relationship with the Barokah Cooperative, which has 140 members who cultivate on small family owned plots of land located around Mount Kerinci, the highest volcano in Indonesia. The cooperative works closely with producers to decrease forest encroachment. Their farm management practices create a protective buffer for the Kerinci Seblat national park, which encircles the entire Kerinci valley with unparalleled natural beauty and habitat for the Sumatran Tiger.
Coffee flavor profile:
Blood orange, sweet citrus fruits, ginger, marshmallow, caramel, very sweet body, surprisingly clean Sumatran offering.
How we roast it:
Although this coffee is washed process and full of highlights, we still think Sumatran coffee finds it's best notes in the medium-dark roast territory. We roasted this to a medium profile to exemplify the deep sweetness and keep the cup clean to reflect the washed process that took place.
How we drink it:
This is a well-rounded roast capable of good extractions in any format. Metal-filter and french-press types will respond well to the big body, while paper filter methods will give a clean syrupy cup. Espresso brings a bit of both to the table, with a surprisingly light body given its terroir.
Region: Pelompek District, Jambi Province
Andung Sari, Sigararutang