Dark chocolate. Cherry. Aromatic wood.
This is a great example of the better coffees coming out of Sumatra. This is produced by a collection of 165 farmers around the town of Takengon in the Gayo Highlands of Aceh. The coffee is produced in the traditional wet-hulled process which produces the classic Sumatra flavor profile. Wet hulling is a difficult process to do well. It tends to impart more faults than benefits and I have tasted some truly awful (bitter, funky, leathery) wet hulled coffees. This Gayo lot has an exceptionally clean flavor and shows beautiful deep fruit and chocolate tones with a background of aromatic wood. It is classic Sumatra, refined. We give this a medium dark roast to accent it's mild acidity and thick body.
Region: Gayo Highlands, Aceh, Sumatra, Indonesia
Variety: Ateng, Tim-Tim
Elevation: 4900 to 5900 ft
Process: Wet Hulled
Cup Characteristics: Cherry, peach, dark chocolate, warming spices, aromatic wood, bittersweet