This Sumatra coffee comes from a small mill in the Pegasing district of Takengon, located in the coffee-growing region of Aceh. The mill serves several small coffee producers within the Pantan Musara villages, many of whom were dislocated from their homes and land several years ago due to a natural disaster. Since then, they have rebuilt their lives and farms with a focus on coffee production. What makes this Sumatra coffee unique – and what caught our eye – is that it’s processed using the washed method; also known as parchment dried. Traditionally, most coffees in Sumatra are processed using the unique Giling Basah method, or wet hulling, which generally results in a more savory and earthy cup. This delicate and silky-bodied coffee is anything but, with sweet notes of peach, almond, and malic acidity.
Varieties: Gayo 1, Gayo 2, Catimor, Abyssinia
Processing: Washed/Parchment Dried
Tastes like sweet almond extract, peach, cane juice, jasmine, caramel aromatics