Sumatra Mandheling Sara Ate Cooperative
The Sara Ate Cooperative is composed of over 500 members from or near the Takengon municipality of Sumatra in the northern Aceh Province. The coffee is processed by a locally made pulping machine called a luwak that removes the skin from the cherry but leaves most of the mucilage intact, allowing the coffee seed to ferment within the remaining cherry for up to a day.
This process is loosely known as the wet-hull process and it is partly responsible for creating the distinct coffee profile associated with Indonesian coffees that many coffee drinkers have come to adore.
This Sumatran is a butterscotch, cedar, slightly sweet coffee with a deep, earthy tobacco flavor profile that pairs well with milk and sugar or stands alone just fine sipped on black. While we go wild for a clean washed coffee or a funky, flavorful natural process, we always enjoy taking time to sip on a delicious cup of coffee from Sumatra.
Highly recommend brewing this coffee in a v60 or an immersion coffee brewer.
|Producer||517 smallholder farmers and members of Sara Ate Cooperative|
|Farm||Sara Ate Cooperative contributors|
||Lini S-795, Typica, and Caturra|
|Process||Wet Hulled and Dried in Sun|
|Altitude||1200 - 1600 Meters above Sea Level|
||Cedar, Butterscotch, Earthy, Deep, Tobacco|