Wet-hulled, from the Indonesia, Sumatra.
This coffee is all about body and rich, exotic flavors to transport you to the tropical highlands it grows in. This exotic taste comes from a processing method that Sumatran farmers developed to dry coffee quicker in their rainy climate.
In Indonesia, Sumatra they pulp, ferment and wash their coffees as if they were going to do a traditional washed process. However, they do not wait for the seeds to dry before peeling their parchment skin. Instead, they hull it when it is still wet and soft, and dry it naked in the sun. The resulting taste – once you’ve had it – is unmistakable and idiosyncratically Sumatran.
Tasting notes: Expect notes of cured pipe tobacco, and a pronounced acidity to balance its thick texture and generous body.