This ensures that the acidic components of the coffee are processed out and result in a higher pH.Ĭoffees that hail from the island of Sumatra in Indonesia have some of the best growing conditions for coffee, especially for dark roasts. Low Acidity: The process for developing a lower acid (or more basic) with our Sumatran Dark Roast Coffee - Mandheling Reserve involves roasting beans that are naturally lower in acid, for longer periods of time.Rated a low acid coffee due to the lower acidity.įlavor Notes: Brown Sugar, Dried Fruit, and a Winey Clean Aftertaste This version is dark roasted to bring out a different, more potent taste. Delightfully smooth with a rich, heavy body, low acidity, an exotic flavor with an intense syrupy aftertaste, and an earthy richness, it is a highly valued brew. The result is a gutsy, glorious coffee that brews a richly seductive cup.Sumatran Dark Roast Coffee - Mandheling Reserve is the dark-roasted version of this rare Indonesian coffee. We sample exhaustively for every lot we select, looking for the most exceptional body and sweet herbal nuances to coax out with our signature Peet's roast. Along the way, they become fully dry in stages-acquiring their characteristic Sumatran earthiness and complexity.īecause each lot might include the beans of 100 different farmers, great Sumatra relies on strong relationships and sharp tasting skills. Collectors purchase and hull the coffee while still moist and dark grayish-green, removing the parchment shells and allowing the beans to sun-dry only briefly before delivering them to the port of Medan. It comes from the backyards and garden plots of small landholders, who often have only a few trees and process beans by hand, using the semi-washed method, that could be the secret to this coffee's unconstrained flavor and hefty, syrup-like body.Ĭherries are pulped on the farm with a hand-cranked mill, and the seeds hand washed in a basket. Sumatra, perhaps the quintessential Indonesian coffee, doesn't grow on estates or big farms.
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