Our darkest roast offered. Sumatran, Columbian and Guatemalan beans roasted dark.
This bold, smokey rich balanced coffee will sure kick your morning in the backside.
Be ready to fight the tyrants with this whole bean coffee
Don't Tread on Me
REGION: Northern Sumatra
MILLER: C.V. Sidikalang
ALTITUDE: 1,450 – 1,600 M
GRADE: Grade 1 Double Picked
PROCESSING: Giling Basha (also known as wet-hulling)
VARIETAL: Tim Tim, Typica, Ateng, Onan Ganjang, Jember
HARVEST MONTHS: November to May
This is a blend from Aceh and Lake Toba, where small-holder farmers own as little as 100 plants up to a few acres of land.
Due to the unique processing method, Sumatran coffee usually lacks the acidity and brightness of coffees grown in other regions of the world, but has increased body and deep earthy notes. Wet-hulling is something of a hybrid between a natural and a washed.
First the coffee runs through a depulper and then it ferments overnight. The farmers dry the parchment to around 50%. A collector will dry it down to about 25% and then send it through a huller to remove the parchment layer.
Finally, the coffee is dried down to about 12 to 13% before export.
CUPPING NOTES: Medium Acidity, Syrupy Body, Pipe Tobacco, Dark Chocolate, Mixed Dark Fruit, Sweet Lingering Finish.