This unique coffee is a low density bean and comes from the southwestern Malabar coast of India (Karnataka and Kerala). It is processed by exposure the 12-16 week seasonal monsoons. Raw beans swell, from excess moisture, & turn pale.
Cupping Notes: Heavy, Thick, Syrupy, Body, Almost No Acidity, Earthy, Musty, Pungent with Nuances of Baker's Chocolate Sweet Timber Woody Flavors & Warm Spice.
Sumatran coffee grows in mineral-rich volcanic soil across highlands regions, such as Mandheling, Lintong, and Gayo. It undergoes a uniquely traditional processing method called Giling Basah.
Cupping Notes: Exceptionally thick, rich & heavy mouthfeel. Smooth and Mellow with very low acidity. Earthy, dark baker's chocolate, cedar, licorice, warm baking spices, herbal undertones, and sweet tobacco or licorice.