Cupping notes: Tobacco, melon, prune, herbal
Sumatra coffees have very prominent spicy flavors and a body that are prominent at any roast. A medium roast will always retain most of the nuanced spice flavors, but can sometimes taste underwhelming to those who are used to dark roasts. If you want an even heavier-bodied coffee then it can be taken to a dark roast. The strong, prominent spicy flavors stay true into darker roasts, better than most other coffee beans.
Grown on the Indonesian island of Sumatra, this coffee is known as much for its smooth, full body mouthfeel along with a rich, complex taste. Sumatra tasting notes often describe it as earthy and intense with an herbal aroma, unique to the region and not found in South American or African coffees. With just enough acidity to provide a vibrancy, Sumatra coffee often exhibits tones of sweet chocolate and licorice. The flavor of the coffee develops well because of the rich volcanic soil and tropical climate, despite not being very high altitude. The coffee is named after north Sumatra’s Mandailing people – an ethnic group and not so much a region.
Note: These are WHOLE beans