Recommended Roast Level:
Full City (Medium)
Like many of my favorite Sumatran beans, this coffee is earthy, heavy, and rich. This coffee has the perfect contrast of a smooth, full-body and bold, complex taste. The warm flavors of molasses and caramel pair perfectly with the bittersweetness of cocoa. An herbal finish provides a unique and memorable drinking experience.
||Full City (Medium)
||Chocolate, Citrus, Fruit, Earthy
|Recommended Brew Methods:
||Drip, Espresso, Immersion (French Press)
||Bies, Aceh Tengah
||Ateng, Tim Tim Gayo
Sumatra Bies Aceh Tengah Coffee Production:
This lot is from a coffee farmer and collector in the hills west of Lake Tawar near the small village of Bies. This "Collectors" are essentially coffee buyers who purchase coffee from local farmers in the region, in this case around the Bies sub-district of Aceh Tengah. Typically, the coffee has already been processed down to the wet parchment and dried to roughly 50% moisture before being sold to the collector, who will then take the coffee back to their own facility where they will peel the parchment layer and dry the coffee the rest of the way (down to 10-12% moisture more or less). This method is what we refer to as wet-hulled, or "Giling Basah" as it termed locally.
Altitude in this area ranges from 1300 to 1600 meters above sea level, and you mostly see Ateng, Tim Tim and Gayo cultivars planted. This coffee was graded to Grade 1 Triple Picked standard, which just as it sounds, is subjected to three different rounds of hand sorting in order to remove as much of the physical defects as possible. This does not mean you should expect a completely "clean" looking coffee. This is Sumatran coffee after all, and it has the usual broken beans, dark hue, and bug holes. But there are less than your typical Grade 1.