Sumatra

Sumatran coffee is usually known for its full-bodied, earthy taste. This different taste can be attributed to the unique drying process. After coffee cherries have been picked, they must be dried and hulled. The coffee beans you are used to seeing are actually the seeds inside of a coffee cherry that grows on a bush. The typical standard is to dry the cherries until they reach about 11% moisture. Due to the climate in Sumatra, they may only have a few hours between rain showers. Because of the impending rain, Sumatran coffee is only dried to about 50% moisture before being sent off to be hulled. The hulling process then separates the coffee from the protective layer around it (parchment). After the hulling process the green coffee beans are ready to be sorted and packaged for export.

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Country of Origin: Sumatra

Region: Mandheling

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Roast Level: Dark

In the Cup: Baker's Chocolate, Syrupy, Dark Cherry, Sweet Lemon acidity, Earthy

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• Available in 12 ounce, 16 ounce, and 5 pound bags
• Whole bean or ground (fine, regular, coarse)