Here, coffee growers practice organic farming and care for their crops on steep slopes at 1,500ft. On the northern tip of the island lies the Central Aceh district deep in the Gayo Mountains.
It has a flavour profile not found anywhere else, with haunting notes of earth and spice. This "retro-nasal" aroma is responsible for much of a coffees aftertaste.You can always tell when a Sumantran coffee comes your way. 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. Without our sense of smell, the taste is limited to the tongue senses of sweet, sour, salty, and bitter. AromaĬoffee aroma is the fragrance of brewed coffee and is closely related to coffee flavor. 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. Full bodied coffees have a strong, creamy, and pleasant, mouth feel.
The physical mouth feel and texture of a coffee. The lower the number, the darker the roast.Īcidity, used as a coffee term, refers to bright, tangy, fruity, or wine-like flavor characteristics found in many high grown Arabica coffees. – Tom Owen, Sweet Maria's resident guru commenting on SumatraĪgtron numbers are precise, industry standard representations of the degree of roast.
"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." Sumatra drinkers enjoy what they feel are smoother, fuller-bodied results. 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. 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. The unique process used in its production results in a full body with a concentrated flavor garnished with herbal nuances and a spicy finish.
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