While our menu is quite Colombian focused these days, I always find the space to feature an outstanding Sumatran coffee when the opportunity presents itself. This one in particular caught my attention for its unique processing, a combination of more modern extended fermentation (7 days in airtight containers) and the traditional processing of the region, wet-hulling.
The anaerobic processing is apparent, with tart cherry, papaya, and hibiscus tea- like flavors dominating the cup. The wet hull process also comes through in what I’d describe as savory in the best way possible, with earthy cacao complimenting the higher fruit notes.
6 farmers with plots of about 3 acres each contributed to this community lot, organized around the Adena Coffee mill.
As with most Sumatran coffees, theres a lot to unpack in the brew. Even more so with the multiple processing steps and a blend of some more rustic cultivars like Abyssinia (20th century Ethiopian selection) and Tim-Tim (robusta hybrid). With all this going on, I highly recommend experimenting with this coffee across brew methods and doses.
