THE FARM: Sumatran coffee production has a long history, extending to the 17th century when the Dutch East India Company imported coffee plants to Indonesia. Indonesia’s large, westernmost island is home to a wide range of tropical flora, fauna, and microclimates. Farms on Sumatra are typically 0.5 to 2.5 hectares scattered across remote regions, connected by a network of collectors, processors, traders, and exporters to the global market. Pendi is a producer in Sumatra with a farm in Kute Panang at 1,500 meters above sea level. This is a dry processed lot, so different than the typical giling basah method and starts with the coffee cherry being thrown straight to the drying beds, fully intact. Because the fruit is still on the seed, the drying time is exponentially longer than when the fruit is removed prior to drying, sometimes taking up to 3 weeks time. During this period, there is a slight fermentation that occurs inside the cherry, and the coffee is turned regularly to keep the coffee drying evenly. The process, no doubt, influences cup flavors, as you'll likely taste with this coffee, and you can expect fruit flavor notes, mild acidity, and big body as a result.

OUR ROAST: What an interesting and unique Sumatra cup, the process method brings out sticky fruit flavors that are very "dry process", amidst herbal and earth-toned notes we tend to associate to the Sumatran coffee. The dry fragrance and aroma have a sweetness of palm sugar, with intense bittersweetness, dried date, and a hint of basil too. The cup shows incredible complexity, and an atypical flavor profile for the coffees we're used to tasting from Sumatra! The fruits come up in intensity as the coffee cools and there's an aromatic wood note in the aroma as well. We’re just thrilled we got our hands on this unique Sumatran…you should be too!

*** All prices are per pound ***