SUMATRA

• Fans of the big and bold will enjoy the classic flavors of this specialty Sumatra!

• Sumatran coffee is sometimes love it or hate it. Mainly due to their distinctive flavor profile....full and rich body with a smooth and subtle earthiness.

• Some large coffee retailers tend to over-roast Sumatra since it's the easiest way to achieve a uniform roast - just burn it!  However, in the specialty coffee world, we want to highlight the diversity of this bean and therefore we roast past medium but not to an oily dark. This brings out a whole new taste experience of richness and flavor complexity...Wow!

• DYK...What makes Sumatra coffee unique?  Typically, after a coffee bean is picked and washed, it undergoes a long drying process in which the outer parchment layer is removed. In Sumatra, the bean is still very wet when the parchment is removed. The bean comes out soft, white, and spongy. These wet, soft beans are then sun-dried. Typically, the drying conditions in Sumatra include on-and-off sessions of the fierce tropical sun, interrupted regularly by torrential thundershowers. This slow, variable drying without an intact parchment is what provides the essence of a Sumatra Mandheling, both in flavor and appearance.