the roast things | Sumatra Gunung Tujuh
16326
single,single-product,postid-16326,woocommerce,woocommerce-page,ajax_fade,page_not_loaded,,columns-3,qode-theme-ver-11.0,qode-theme-bridge,wpb-js-composer js-comp-ver-4.12,vc_responsive
 

Shop

Sumatra Gunung Tujuh

RM52.00

region / Mount Kerinci, Jambi

farm / Gunung Tujuh

processing / Washed

altitude / 1400 – 1500 masl

 

weight / 200g

 

The typical Sumatran processing method “Giling Basah” is quite harsh on the coffee, and involves wet parchment bagged up at farms, transporting to mills, peeling the parchment off the still wet seed, and then drying the rest of the way. The flavor that comes with Giling Basah would be considered defective in most other coffee growing countries, but is what’s put Sumatran coffee on the map to begin with. But what happens when you remove the lens of rustic processing? This is a rare opportunity to find out. This coffee comes from Gunung Tujuh and Kayu Aro areas, two higher elevation areas around Mount Kerinci. There’s a cooperative that serves this growing area, and who is fully washing their coffee, meaning they are pulping, fermenting immediately, and moving wet parchment straight to the drying beds – a departure from tradition. The result is a much cleaner flavor profile than the wet-hulled counterpart, almost no earth tones at all, and acidity that’s normally lacking in Sumatran coffee. The farms in this area are planted in older Typica types, and benefit from the high slopes, situated between 1400 – 1500 meters above sea level.

 

Category: