AGED SUMATRAMaster Origins - Inspired by the land, mastered by craftsmen ₱45.00
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HANDICRAFT CULTIVATION, REFINED BY TIME
INTENSITY: 7 OF 13
There’s a precious process behind the spicy, woody and cocoa character of Aged Sumatra, and it’s the fruit of the craftsman’s care that began years ago. It begins with Indonesia’s signature giling basah method. The beans are then carefully aged over more than three years – until they deliver an unforgettable cup reflecting nature’s rhythms.
AROMATIC PROFILE: WOODY
WOODY AND ROUND High up around Gayo Mountain, in the Aceh province of the island of Sumatra, the farmers practice the giling basah method of processing coffee, much as they do across Indonesia. They remove both the coffee cherry’s fruit flesh and parchment to leave the naked bean to dry. But then these Aceh farmers add a meticulous twist. Over 3-5 years, the beans are stocked in breathable jute bags, losing and gaining moist following nature’s rhythm. These craftsmen take great care to continuously re-bag the coffee beans to ensure even drying.. Master Origin Aged Sumatra is woody and spicy in character and has an unmistakably smooth and velvety mouthfeel. The coffee hums with elegantly complex cocoa and sweet caramel notes