2, 5, 10 LB AGED INDONESIA SUMATRA FRESH ROASTED COFFEE WHOLE BEAN, GROUND

Description

DAILY ROASTED, FRESH SINGLE
ORIGIN
HIGH QUALITY COFFEE!!
100% Indonesia
Sumatra Mandheling
Aged for 4 + Years
Grade 1 (Grade A), Triple Picked For Top Quality!
Single Origin, 100% Indonesian Sumatra Mandheling Arabica Beans - Barrel Aged for 4+ Years
Package : Heat Sealed Ploy Bag with Valve 2 lb, 5 lb, 10 lb (Ships in 2 5lb Bags)
Weight Available in 2, 5 lb, 10 ln (Choose option above)
Grind (Choose Option Above) Available in: Whole Bean, Turkish (Ultra Fine), Espresso (Fine), Drip (Coarse), French Press (More Coarse)
Roast Available in Light, Medium, Or Dark (Choose option above)
Coffee is roasted fresh in house Daily !!!
Body:
Heavy,
Acidity:
Mild
Cupping Notes:
Bittersweet Chocolate, Tobacco, Toasted Sesame, Nutty, Brown Spice, Earthy, Oak,
Winey Acidity Silky Heavy Body
( No shipping or roasting on weekends/ holidays. Orders Received Friday will ship Monday)
We Roast, Sell, and Distribute this Coffee Locally and have been getting requests Nation wide for our great Tasting Coffee !
We have other Coffees available as well check out our Ebay Store for More!
Coffee
Origin
Information
Like certain wines and certain whiskeys are considered by connoisseurs to improve with careful aging, a few coffee regions (most notably, Sumatra) can benefit from the careful attentions of an expert to bring out the muted tones and wonderful nuances with this unique method. The idea is to bring out the same characteristics that were observed when sailing ships brought coffee from this island region to Europe, having to sail many months across the Indian Ocean, down the coast of Africa, around the Cape of Good Hope, and all the way up the continent to reach the European marketplace. During its voyage, the coffee was subjected to “sea air” for long periods of time, which altered its color and flavor in a most agreeable way. In recreating this recipe, care and attention is given to the entire process of pulping, fermentation, hulling, drying, and storage, including moving the coffee back up the mountain, from the mill in Medan to the warehouse in Aceh where temperature, humidity, and airflow can all be controlled more effectively. For the next 3-5 years the stored coffee is rotated every 2-3 months to provide more even distribution and airflow. Samples are taken and cupped at regular intervals to determine when it’s ready, and has achieved the aged cupping profile we’re looking for. Silky and heavy body, mild acidity, with notes of nutty, oak, sweet, toasted sesame, and tobacco.
Many of the islands of Indonesia were formed by volcanoes. Therefore, they are mountainous and have rich soil that is ideal for growing coffee. It is no wonder that some of the world’s most famous coffees are grown on the islands of the Malay Archipelago of Indonesia: Sumatra, Sulawesi, and Java. Approximately 15% of all the coffee grown in Indonesia is Arabica. Sumatra is the second largest islandof the Republic of Indonesia. Sumatra Mandheling coffee is grown on thelofty volcanic slopes of Mount Leuser near the port of Padang in the Balak region of west-central Sumatra.
Coffee trees were originally brought to Indonesia in the early 19th century by the Dutch, who sought to break the world-wide Arabic monopoly on the cultivation of coffee. Within a few years, Indonesian coffee dominated the world’s coffee market. Yet by the end of the century disease completely destroyed the crop. Coffee trees were successfully replanted and quickly gained a large share of the world market until the plantations were ravaged again during World WarII. “Mandailing”, spelled here correctly, is technically an ethnic group in Indonesia, not a region, as is Batak.
The unique method used in its production results in a very full body with a concentrated flavor, garnished with herbal nuances and a spicy finish. Giling Basah, the name of the traditional Sumatran process, involves hulling the parchment off of the bean at roughly 50% moisture content; for comparison, most other processes hull coffee at around 10-12% moisture. This unique Sumatran process results in a trademark flavor profile (low acidity and a richness that lingers on the back of the palate) and gives the green beans a signature dark color. Notes of chocolate are evident in the finish.
We buy Grade 1 Sumatras as Double-Picked (DP) or
Triple-Picked (TP
), referring to the number of times the coffee is hand-picked for defects. This extra quality control results in a very consistent cup including only cherries at optimum ripeness.
Cupping Notes are gathered by using the cupping method to get a general idea of what natural flavor notes a coffee contains. Flavor profile will vary between different brewing methods and roast profiles.
For Best Results it might be necessary for the coffee to degas 24 - 48 Hours when it arrives at your location to release trapped gases from within the beans which is a result from the roasting process.
As always if you Have any Questions or Concerns Feel free to Reach out to us.