Sumatran coffee is renowned for its rich body, spicy and peppery notes, aromatic complexity and discreet acidity, all of which make it unparalleled.
Grown in the shadow of the Burni Telong volcano, this coffee is the result of Mahdi's work and 20 years of experience in the region's coffee industry. He uses this experience to select only the highest quality beans from local farmers who produce the best coffee. The final compilation includes coffee beans from 60 different farmers on terrains of less than 1 hectare. Each farmer produces between 100 and 500 kilograms of green coffee each year. During harvest, farmers pick their coffee and deliver it to one of six local collectors who have a depulping machine and the space to dry the coffee.
Mahdi works with each of the collectors and helps them ensure that the coffee is fermented properly to avoid any waste or poorly processed beans.
- Origin: Indonesia, Sumatra, Aceh Region
- Composition: Arabica
- Variety: Tim Tim, Caturra, Typica
- Post-harvest process: Giling Basah (semi-washed)
- Altitude: 1,400 - 1,600m
- Harvest method: Manual
- Harvest period: October - April
- Producers: A selection 60 micro farms grouped in the same region.
- Degree of roasting: Medium (city roast)
- Suggested preparations and beverages: Versatile (Italian coffee maker, French Press, espresso and even gentle methods)
- Aromas: Grapefruit, grape, honey and black pepper
- Aftertaste: Spicy
- Acidity: Discreet
- Body: Full and generous
- Cup/Balance: A nice balanced taste between powerful and a complex. The spicy component does not go unnoticed.
Cup score : 84,25pts