While wet-hulling is largely responsible for the signature Sumatra heavy body / low acidity profile, the result of the more carefully protected drying is a cleaner, slightly brighter cup with less hard earth tones found in many traditional wet-hulled lots. Instead of removing the parchment layer surrounding the coffee beans when the beans’ moisture content measures the usual 30-40 percent, they wait until the moisture content registers closer to 20 percent before hulling, they then finish sun- drying the exposed beans on raised screens or patios. To insure quality the cooperatives put a neat twist on the traditional Sumatran wet-hull method. In effect it is double select coffee: we are selecting the coffees we like from select high-altitude lots produced by the two cooperatives, both of whom are committed to improving cup quality and living conditions in their region. This coffee comes from the highest altitude family-run farms within two cooperatives- Ketiera and Koperasi Kopi Gayo Organic (KKGO)- located in the Takengon highlands of the northern Ache province on the island of Sumatra. Process : Wet hulled and dried in the sun Notes of dates, pine, semi-sweet chocolate, grape leaves, citrus and nut reveal as the cup cools.
Flavor Profile - Lush, syrupy body dripping with rich golden dark roast tones (known in some circles as "King of the Dark Roasts") with surprising clarity and deep sweetness.
0 kommentar(er)
