When I first started in coffee, I wasn’t a fan of big body, gritty, and dank Sumatra coffees, which were typically bolder and earthier. My first “memorable cup” was made on an Aeropress. It stopped me in my tracks. Darker chocolate and a viscous body. I was never able to replicate the cup, but it opened my mind to the possibilities of a Sumatra coffee that I liked.
Fast forward 10 years and farms, processing, and cup quality have changed and positively evolved for Sumatra and Indonesia as a whole. This coffee is a prime example of the positive quality changes and progress in the processing method of Sumatran coffees.
Natural process Sumatra coffees used to be pretty rare but now are becoming increasingly popular, and for good reason. For me, this coffee is perfect for the colder, darker winter months when you want something heavier and buttery, but with deeper layers of flavor. Whereas washed process coffee will be more of a “classic” coffee cup flavor, the natural process is a little fruitier because the cherry is left on the seeds and sun-dried.
I try to get more technical and scientific with my sensory flavor notes, but every time I taste this coffee, it screams Cap’n Crunch Berries, especially lined up with other classic coffee flavors on the tasting table.
Toasted grains and cereal, sweet pastry, baked spices with darker fruit layers, with a thick and heavy body and a viscous mouthfeel.
It’s like a cozy blanket by the fire, but for your mouth. Grab a book and slow down for this one and let it take you places.
Tasting profile: Natural process Sumatra. Light roast. Tastes like Cap'n Crunch berries (stone fruit and cereal). This is a really special and unique coffee. Normally Sumatra coffees are heavier and darker. This coffee still has a heavier mouthfeel, but brings a lot of bright berry notes into the cup as well.
