![]() First is the character of the rich volcanic soil in the "Ring of Fire" region of the Pacific. The distinctive flavors that have brought Indonesian coffee to popularity can be attributed to several things, but 2 hugely important factors rise to the top. Sumatran coffee has become a staple in the Specialty Coffee Industry and with good reason. Review: You can't talk about Indonesian coffee without mentioning Sumatra Mandheling. Reminder: This coffee is raw, you must roast it before brewing This coffee roasts unevenly, and will appear light for it's degree of roast. Like most Indonesian coffees, this bean handles heat well and you can take it as dark as Vienna with great results. If you can't hear the cracks, then roast until the beans are smooth and medium dark brown with just the first hint of sheen as the oil emerges. Roasting: Start with a Full City Plus (Medium Dark), or just into the second crack. Varietals: Local typica and catimor cultivars Region: Northern Sumatra and Aceh Provinces, Sumatra, Indonesia Grower: Smallholder farmers across Northern Sumatra & Aceh Superb as all on its own and a fantastic addition to any West Coast style espresso blend, it's got a smokey bite and notes of baker's chocolate, peat moss, cedar and a hint of black pepper.Īcidity & Brightness: Low acidity with a smokey biteīalance & Finish: Complex with a lingering finishīody & Texture: Big, rich body and syrupy textureįlavors: Cocoa, peat moss, black cherry and a hint of black pepper A classic Indonesian coffee with tons of syrupy body and complex, spicy flavor. ![]()
0 Comments
Leave a Reply. |
Details
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |