Sumatra Permata Gayo (FTO)
Sumatra coffees are grown primarily by very small-scale farmers living in the mountainous regions in the north part of the country. In most cases, the coffees are naturally organic, as growers can neither afford nor practically transport fertilizers or insecticides. Coffee cherries are processed using funky, handmade depulping machines, then dried directly on the ground or on sheets before being carried to market on foot. It is this earthy beginning that is both a blessing and a curse to Sumatra coffees. The best Sumatras have rich, full body and a complex smoothness, combined with a rustic character that works well as a single origin coffee or as a component of espresso or dark roasted blends. But at the other end of the spectrum, the worst Sumatras are just downright dirty tasting.
This coffee has a heavy, syrupy body with undertones of cocoa and spice. This is a “clean prep” Sumatra, with none of the muskiness that can dominate this origin, and we roast it just north of medium.
This coffee has a heavy, syrupy body with undertones of cocoa and spice. This is a “clean prep” Sumatra, with none of the muskiness that can dominate this origin, and we roast it just north of medium.