Sumatra Coffee
Flavour Profile
Jack Fruit, Red Berries and Black Currant
- Sumatra, Indonesia
- Honey Process
- 1,500 Meters
These are not your typical Sumatra coffee. Usually known for producing beans with exceptionally heavy, earthy character, Honey Process completely transforms the profile into a punchy, black currant and curiously cidery cup. After stripping coffee cherries of their skin, the usual process in Sumatra is to fully wash the beans, stripping them of their fruit coating entirely. With Honey Process, the sticky fruit pulp, i.e. the “honey” is left on the bean to dry and ferment in the cool night air.
Honey Process is a bit rare because it’s more risky for the producer. By letting the fruit naturally ferment, you leave your precious harvest to the whims of the microbes and mother nature. The reward however is a very unique and curious coffee profile that few others can match: sweet apples, cider and a brightly punchy finish of dark fruits.
Hope you enjoy it!
Light Roast
Pronounced flavors of jackfruit, cider and strawberries
Roaster's Choice
Our roaster recommends roasting this coffee more towards the middle to preserve the tropical and red fruit character.
Dark Roast
Mellow acidity and sweetly preserved tropical fruit.
Resting Your Coffee
Right after roasting, coffee needs some time to chill for a minimum of three days. Our roasting cycle ensures that when you receive the beans, it’ll already have rested the minimum needed. However, the flavours will continue to improve over a time. How long? Well that depends on the roasting level you ordered.
Generally your coffee will be at it’s peak after:
Light: 7-9 days after roast date
Roaster’s Choice: 5-7 days after roast date
Dark: 3-5 days after roast date
But every bean and person is different so please experiment and find what works for you!
No Pre-Ground Beans?
Unfortunately no. We would love to make your experience as convenient as possible, and while grinding your own beans is firmly in the mildly to very annoying category, we simply can’t do this for you.
The reason being, the second you grind your beans, you expose every nook and cranny to delicious coffee’s nemesis: oxygen. Too much oxygen and your coffee can go stale before you receive it in the post.
As delicious tasting coffee is our most important product we can’t take the risk of sending you a convenient but bland ground beans. Our best advice would be for you to buy a grinder.
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