The unique process used in its production results in a full body with a concentrated flavor garnished with herbal nuances and a spicy finish. Giling Basah, the name of the traditional Sumatran process, involves hulling the parchment off of the bean at roughly 50% moisture content; for comparison, most other processes hull coffee at around 10-12% moisture. This unique Sumatran process results in a trademark flavor profile (low acidity and a richness that lingers on the back of the palate) and gives the green beans a signature dark color.
Sumatra drinkers enjoy what they feel are smoother, fuller-bodied results.
"When you have 10 coffees on a table and one of them is weird — that one is either going to be whipped and lashed, or people are going to be like, 'this is the greatest thing ever!' It's just hard to compare Sumatra alongside anything else."
–Tom Owen, Sweet Maria's resident guru commenting on Sumatra
||Cherry, Peachy, Herby
French press (coarse grind)
Auto Drip (medium grind)
Pour Over (medium-fine grind)
Espresso (fine grind)
||Gayo Highlands of Central Aceh
||1500 – 1800 m.a.s.l.
||April - May
Medium Roast • Agtron 50
Agtron numbers are precise, industry standard representations of the degree of roast.
The lower the number, the darker the roast.
Acidity, used as a coffee term, refers to bright, tangy, fruity, or wine-like flavor characteristics found in many high grown Arabica coffees.
The physical mouth feel and texture of a coffee. Full bodied coffees have a strong, creamy, and pleasant, mouth feel. A coffee's body (light, medium, or full) is its thickness due to the amount of dissolved and suspended solids and oils extracted from the coffee grounds, and may range from thin and watery to thick and creamy.
Coffee aroma is the fragrance of brewed coffee and is closely related to coffee flavor. Without our sense of smell, the taste is limited to the tongue senses of sweet, sour, salty, and bitter. Many nuances of coffee are in its scent, or "the nose." Coffee aroma is experienced after drinking the coffee when vapors drift upward into the nasal passage. This "retro-nasal" aroma is responsible for much of a coffees aftertaste.