{"product_id":"sumatra-wet-hulled-aceh-tengah","title":"Sumatra Wet Hulled Aceh Tengah","description":"\u003ch2\u003eTasting Notes\u003c\/h2\u003e\n\u003cp\u003eRustic sweetness, malty aroma, earth-toned flavors, tobacco, orange peel, cedar, low acidity, with dense bittersweetness that consolidates the flavors. Best with 48+ hours rest. City+ to French. Good for espresso.\u003c\/p\u003e\n\n\u003ch2\u003eCupping Notes\u003c\/h2\u003e\n\u003cp\u003eThe ground coffee has very nice Wet Hulled characteristics, dark sweetness, green herbal notes, hints of chicory spice and aromatic wood. Pouring hot water on the grounds pulls out bittersweetness, with pungent sugar browning notes, and tobacco. The brewed coffee highlights the pungent flavors, low acidity, and intense earth-toned aromatics that Sumatran coffee is known for.\u003c\/p\u003e\n\n\u003cp\u003eA sweetness of sorghum syrup is complimented by a malty aroma, with earth tones of tobacco, peat, and aromatic wood marking the aftertaste. A hint of orange peel brought out an aroma that I can only describe as walking into a tobacconist, a mix of sweet spices, cedar, and loose leaf pipe tobacco. Dense bittersweetness helps consolidate the flavors a bit, and provide a sturdy anchor to grab onto, especially when roasted dark. Full City\/Full City+ roasts should be quite useful as an espresso blend component, or single origin espresso. Best with at least 48 hours rest off-roast.\u003c\/p\u003e\n\n\u003ch2\u003eOrigin \u0026amp; Farm Notes\u003c\/h2\u003e\n\u003cp\u003eSumatra coffees are a grand exception in many ways. We would not accept the earthy tones, the low acidity, or other exotic and rustic flavors from other origins, especially in wet-processed coffees. But in Sumatra coffee, flavors seen as defect from other origins can be positive attributes! The unique flavors are due to the influence of the coffee varieties, the climate, and, last but not at all least, the processing method we call \"Wet Hull\" (or Giling Basah to locals).\u003c\/p\u003e\n\n\u003cp\u003eHere's an overview of the processing difference: Traditional Sumatras are from small-holder farms, where they process the coffee by pulping off the skin in a hand-crank machine, then ferment the coffee in buckets of water or small concrete tanks to break down the fruity mucilage layer. This is not so different from wet-processing, but by the time they leave it to ferment may or may not be enough to remove all the fruit, and they don't wait for the coffee to dry. Basically it is traded to collectors, middlemen, while the coffee has high humidity. When sold to the mill, it might be dried a little more, but it is hulled out of the parchment skin wet; hence the term Wet Hulled. The fact that the green coffee is then laid out to dry on patios without its protective parchment layer is quite different than wet-processing, where the coffee is dried in the parchment. And it's also where a lot of Sumatra coffee is ruined, since it can absorb taints from the environment.\u003c\/p\u003e\n\n\u003cp\u003eThis is a particular lot we really liked for it's rustic sweetness and earth-toned aroma. It's from small farms in Central Aceh. The coffee is sorted with machinery and by hand to remove the worst defects. That doesn't mean it's perfect, you should expect some bug holes, broken beans, and the like.\u003c\/p\u003e\n\n\u003ch2\u003eSpecifications\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eDrying Method:\u003c\/strong\u003e Patio Sun-Dried\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCultivar:\u003c\/strong\u003e Gayo 1, Gayo 2, Gayo 3\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrade:\u003c\/strong\u003e Grade 1\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAppearance:\u003c\/strong\u003e 1+ d\/300gr, 15-18 screen — expect some broca damage, split beans, quakers... typical of Sumatran coffee\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRoast Recommendations:\u003c\/strong\u003e City+ to French\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRecommended for Espresso:\u003c\/strong\u003e Yes\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePackaging:\u003c\/strong\u003e GrainPro Liner\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Sumatra, Central Aceh, Indonesia\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCupping Score:\u003c\/strong\u003e 86.4\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Sailor Bob","offers":[{"title":"Light \/ Extra Coarse (Cold Brew)","offer_id":52820177551672,"sku":null,"price":22.99,"currency_code":"USD","in_stock":true},{"title":"Light \/ Coarse (French Press)","offer_id":52820177584440,"sku":null,"price":22.99,"currency_code":"USD","in_stock":true},{"title":"Light \/ Medium Coarse (Chemex\/Drip)","offer_id":52820177617208,"sku":null,"price":22.99,"currency_code":"USD","in_stock":true},{"title":"Light \/ Medium Fine (AeroPress)","offer_id":52820177649976,"sku":null,"price":22.99,"currency_code":"USD","in_stock":true},{"title":"Light \/ Fine (Espresso)","offer_id":52820177682744,"sku":null,"price":22.99,"currency_code":"USD","in_stock":true},{"title":"Light \/ Extra Fine 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