STORY

Unlike most Sumatra coffees, which are typically wet-hulled, this lot is a washed process coffee. It has all those unique fruit and spice flavors that we love about the Sumatra profile minus the tobacco and earth that are often present in wet-hulled offerings. Tasting notes include plum, cinnamon graham cracker, and pink grapefruit. It’s clean, round, and syrupy.

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. They have since rebuilt their lives and farms with a new focus on coffee. Unlike the vast majority of other Sumatra 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.