LCC Roastery

burned sugar, honeyed aroma, mild apple hint, with chicory root finish notes.

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This washed Sumatra is like a hybrid between Sumatra and a Central America coffee: balanced sweetness and floral flavor with mild subtle acidity. It’s good for filter coffee as medium roast, and also as good espresso. Washed Sumatra is quite unique in the sense that the way of processing is different from traditional Mandheling.

This coffee represents an intervention in the parchment coffee buying process in Takengon, where wet parchment from the farms is bought by mills, dried to 50% moisture or so, and then “wet-hulled” to create the typical dark green Sumatra coffee. Because wet-hulled (called Giling Basah) coffee is laid out to dry after the parchment layer is peeled off, it is exposed to all kinds of possible taints. Under the best conditions, the green coffee is laid on raised beds or clean concrete patios. But in smaller mills and home-processing, it is laid on driveways, on dirty tarps, or directly on hard dirt plots. Nowhere else in the world is unprotected green coffee dried like this.

This project in the high hills (“Gunung”) of Gayo are much more akin to the coffee traditions of Central America. Whole cherry is delivered to a central washing station where the cherry is graded and then wet-processed. A departure from the Giling Basah tradition, with accountability and intention from the cherry to the eventual hulled product. And it’s a difference you will find right away in the cup.

• Origin -Indonesia
• Region – Gyao, Sumatra
• Cultivar – Detail Ateng, Djember, Tim Tim, Typica
• Process – Wet Process(Washed)

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