A classic herbaceous profile gets a lively, fruity upgrade from change in process
Perfect for single cup, pour-over methods
It's always fun to be surprised by a coffee, and this Sumatran honey process does just that. As specialty coffee research and innovation has developed, we've realized that process has a majority affect on flavor. It is a variable that producers can manipulate to change the inherent qualities from the land and the varietal.
Traditional Sumatran coffees get their unique flavor from a process called wet hulling, which is used to combat high humidity in Indonesia. Here our producing partners have applied a popular Central American technique called honey processing to enrich the sweetness and fruit acidity not normally experienced in Sumatran coffees. This process not only enhances cup quality, it was also originally thought of by Santiang Exports as a water conservation effort for the highlands national park area. This coffee growing area is surrounded by Seblat National Park, 5,235 square miles of rain forests, volcanoes, mountains, rivers, and wetlands--all of which provide substantial benefit to the agriculture relied on by the community for income. Seven million people and 24.7 million acres of agricultural land rely on the water that is sourced from the mountains.
We are excited to offer this spin on a traditional profile, and hope that you are just as pleasantly surprised as we were. We recommend paper filter pour overs to experience the unique aromatics and crisp finish from this Sumatra. Dial into rhubarb pie and fresh plum by starting with a 1:16.5 brew ratio, filtered water at 206-208℉, a medium grind, and a 3-3.5 minute brew cycle. The extraction yield ranges from tangerine on the lower end and golden raisin and baking spices at higher extractions.