Sumatra, perhaps the quintessential Indonesian coffee, doesn't grow on estates or big farms. It comes from the backyards and garden plots of small landholders, who often have only a few trees. Yet, it's the elementary way they process beans by hand, using the semi-washed method that could be the secret to this coffee's unconstrained flavour and hefty, syrup-like body. Cherries are pulped on the farm with a crank-handled mill, and the seeds are washed by hand in a basket. Collectors purchase and hull the coffee while still moist and dark greyish-green, removing the parchment-like shells and allowing the beans to sun-dry only briefly before delivering them to the port of Medan. Along the way, they become fully dry in stages — acquiring their characteristic Sumatran peatiness and complexity. Because each lot might include the beans of 100 different farmers, great Sumatra relies on strong relationships and sharp tasting skills. We sample exhaustively for every lot we select, looking for the most exceptional body and sweet herbal nuances to coax out with our deep roast. The result is a gutsy, glorious coffee that brews a richly seductive cup. Vee’ s Sumatra 'Lintong' is a dark roast, full-bodied with sweet and peaty notes with pronounced overtones of cinnamon and tropical wood.
Best for: Filter coffee, Espresso, Cappuccino, Latte Macchiato
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Taste:
Sweet and peaty notes with pronounced overtones of cinnamon and tropical wood
