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Aged Sumatra
Aged Sumatra 

This is the Sumatra Lover’s dream. Taking a page out of the distiller and sommelier's book, we decided to experiment with what happens when you legit-age green coffee. Aged Sumatra features a North Sumatran coffee aged three years in a variable temperature environment, which left the coffee tasting cleaner than it had just off harvest. In the cup, you’ll experience a chocolate-y sweetness, a viscous body, and Indonesian coffee’s signature earthiness. 



Aged Sumatra 

Aged Sumatra

This is the Sumatra Lover’s dream. Taking a page out of the distiller and sommelier's book, we decided to experiment with what happens when you legit-age green coffee. Aged Sumatra features a North Sumatran coffee aged three years in a variable temperature environment, which left the coffee tasting cleaner than it had just off harvest. In the cup, you’ll experience a chocolate-y sweetness, a viscous body, and Indonesian coffee’s signature earthiness. 

Aged Sumatra

This is the Sumatra Lover’s dream. Taking a page out of the distiller and sommelier's book, we decided to experiment with what happens when you legit-age green coffee. Aged Sumatra features a North Sumatran coffee aged three years in a variable temperature environment, which left the coffee tasting cleaner than it had just off harvest. In the cup, you’ll experience a chocolate-y sweetness, a viscous body, and Indonesian coffee’s signature earthiness. 

ROAST LEVEL:   MEDIUM
TASTING NOTES:   Chocolate / Complex
BODY:   
BRIGHTNESS:   
FARM:   Multiple
VARIETY:   Multiple
ALTITUDE:   1150-1550 masl
PROCESS:   Wet-Hulled

ROAST LEVEL:   MEDIUM
TASTING NOTES:   Chocolate / Complex
BODY:   
BRIGHTNESS:   
FARM:   Multiple
VARIETY:   Multiple
ALTITUDE:   1150-1550 masl
PROCESS:   Wet-Hulled



Farm to Cup Story 

This special offering is brought to you from North Sumatra, Indonesia and is classified as Tano Batak. Tano Batak is coffee that is grown in either the Lintong (which is where this lot is from) or Dolok Sanggul region and has a screen size of 16 and up. Reaching up to 1550 masl, these regions have the highest altitudes at which coffee is grown in all of North Sumatra, which is what sets the cup profile of coffees from these regions apart from others. In a cup of our Aged Sumatra, you’ll experience an earthiness characteristic of Indonesian coffees balanced out by a chocolatey sweetness and substantial body.

 

Wet hulling is a popular processing method in Indonesia, where the skin of the coffee cherry is removed and the beans are left to dry for one day. They are then washed the next day, followed by an extended drying time in a greenhouse until they reach 11-12% moisture. The coffee is the sent to an importer (Olam) in Medan to be hand & density sorted. This coffee was purchased from the 2014 harvest. It has been aging elevated in GrainPro bags in our Factory ever since. The thing that makes this aging so unique is that its environment fluctuates with the seasons, making it warmer in certain parts of the year, and cooler in others. We’ve seen this preserve the moisture and density of the green coffee, which is still like that of a fresh crop coffee (11.8%, in fact) to this day - three years later. 

 

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