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The unique process used in its production results in a very 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 a coffee table and there's 10 coffees [and one] weird one—it's either going to be whipped and lashed, or people are going to be like, 'this is the greatest thing ever!' In the marketplace, it's hard to consider it alongside everything else."
–Tom Owen, Sweet Maria's resident guru commenting on Sumatra
|Region:||Batak Region of West-Central Sumatra, Aceh|
|Elevation:||1000 – 1525 m.a.s.l.|
|Harvest:||June - December|
|Guide to Terminology|
The sensation of fullness in the mouth and how long it lingers is body. Full-bodied coffee combines long-lasting flavors with compounds that coat the taste buds, giving the mouth a sense of fullness. Brewing method also influences body. A French press or espresso machine allows more oils and fine particles into the finished brew, producing heavier-bodied coffee. Conventional drip machines use paper filters that trap particles and flavor oils, resulting in lighter-bodied coffees.
Brightness, or, acidity
Brightness is the crisp first impression of a coffee's flavor sensed at the tip of the tongue. The brightest coffees have a snappy, palate-cleansing quality. Coffees with less brightness are soft and smooth, and dark roasts are less bright than light roasts of the same origin.
To ensure you receive the freshest coffee possible, we roast your coffee after the order is placed.