Coffee Origin

Indonesia

Sumatran coffees are available as a unique semi-washed process and (rarely) fully-washed coffees. Semi-washed coffees are best described as "wet-hulled", locally called Giling Basah, and will have more body and often more of the "character" that makes Indonesians so appealing and slightly funky.

In this process, the parchment coffee (the green seed with the parchment shell still attached) is very marginally dried, then stripped of the outer layer, revealing a white-colored, swollen green bean. Then the drying is completed on the patio (or in some cases, on the dirt), and the seed quickly turns to a dark green color. The Arabica and Robusta coffees of Flores Island exhibit traditional Indonesian earthiness, heavy body and deep sweet chocolaty bitter sweetness.

SUMATRA MANDHELING ARABICA GR.1

Region:
North Sumatra
Farm:
Small holders
Producer:
Local exporter
Elevation:
1000 – 1400 m
Varietal:
Various (Typica, S. 795)
Processing:
Wet Hulled – Giling Basah
Harvest:
November - June
Cup profile:
Smooth, thick, syrupy body, earthy, strong chocolate flavor, peppery spiciness.

AP FLORES ROBUSTA

Region:
West Flores Island, Manggarai
Farm:
Small holders
Producer:
Local exporter
Elevation:
800 – 1100 m
Varietal:
Various (origin. Congolese group of Robusta)
Processing:
Dry Natural
Harvest:
May - September
Cup profile:
Earthy, heavy body, low acidity and deep sweet chocolaty bitter sweetness.