This is a Sumatra bean that is showing off. If you want a sweet flavorful dark roast, let it go dark. If you want more fruit, keep it to more of a medium roast. It is very forgiving and has so much body that you get a decent mug no matter what you do to it. Sumatra coffee is inherently one of the easiest to roast. Just barely into 2nd cracks, throw it in the espresso machine and get full bodied sweetness, exotic fruits, no bitterness, great aroma, fruity aftertaste. Even though it has some bright flavors, it's a mellow espresso. Really nice Sumatra dark roast.īut if you have an espresso machine, that's the best option of all. Smoky, citrus, tobacco, clean, full bodied, beautiful aroma, warms you up, satisfies. Don't overdo it - maybe about 40 seconds into the 2nd cracks. There's some citrus and pineapple, tobacco, a little earthiness, some foresty notes.īut because it is Sumatra coffee, you have to try roasting it dark as well. This is where I find the nicest balance of body and flavor and acidity and sweetness. 100 grams (3.5 oz) whole bean Kopi Luwak (wild civet) coffee, sustainably collected by a small organic farmer’s cooperative in North Sumatra, Indonesia. I personally take it about 15 seconds into 2nd cracks. One of the sweetest Indonesian coffees you will ever come across. It has a surprising amount of fruit for an Indonesian bean. Surprisingly, this is an Indonesian coffee that you can also roast lighter than normal. It's a relationship coffee - the importer personally works with the farmers who process it in small batches following specific instructions and then are highly rewarded for their harvest.
This lot is of highest quality and was sorted three times (Triple Picked Sumatrans are generally less earthy) and it is specifically grown in the northern part of the island around Lake Toba.
This is one of the high-end fancy Sumatrans which used to be very uncommon but in recent years are becoming more accessible and finding a bigger market.
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