Sumatran Coffee introduces the taste of medium-strength bold / complex sage and thyme

Boutique coffee is fresh coffee. Whether it's food or drink, of course, the fresh the better, and so is boutique coffee. High-quality coffee should keep the coffee beans fresh before making, including the preservation of baked beans, and grind the coffee beans into powder before making, which is also to retain its original and best flavor. The way of making hand-brewed coffee is such a way to make high-quality coffee, and it is also one of the coffee-making methods that can best retain the original flavor of coffee. Boutique coffee is good coffee and is harmless to health. Different from coffee made with low-quality coffee beans, high-quality coffee uses high-quality coffee beans and freshly made coffee, which is harmless to health, and drinking in moderation is beneficial to the body and mind.

Java has a unique place in Indonesian coffee. Coffee cultivation in Java began as early as the Dutch colonial period, until the 1920s Java coffee is recognized as a world-recognized boutique coffee, unique wet processing methods, as well as unique Java Tibica coffee, volcanic ash landforms formed by the IJEN volcano, excellent altitude of more than 4500 feet, a long history of professional large coffee plantations, these factors make Java coffee outstanding quality.

With its unique flavor, compact bean shape and low acidity, this rustic coffee is described as the famous Sumatran coffee. The unique wet processing method is the source of the unique flavor of Sumatran coffee, which is called Sumatras, which gives Sumatran coffee the earth-like flavor, the aroma of trees and the smell of soil. But it is precisely because of the unique flavor of Sumatran coffee, the deviation of its coffee audience is very high, people who like it love it very much, and people who do not like it poke it in the nose.

Sumatra 19 + TP

Country of production: Sumatra

Grade: level 1 triple picking

Planting area: the northern highlands of Medan

Brand name: Tawar

Treatment method: 100% sun-drying, semi-washing process

Appearance: 0dmax 300grgrm 1900 SCR

Variety: Sumatra

Note: Tawar is located in the north-central highlands of Medan, Aceh province. This coffee has a complex flavor, ups and downs, herbs, and an intense aftertaste. It has dark chocolate, sage and thyme flavors, with earthy, pine resin aromas and prairie aftertaste. This is a coffee that needs to grow beans for at least 48 hours.

Dry aroma (1-5): 3.6

Wet aroma (1-5): 3.6

Acidity (brightness) (1-10): 8.2

Taste (layered) (1-10): 9

Taste (alcohol thickness) (1-5): 3.9

Aftertaste (residue) (1-10): 8.8

Balance (1-5): 0

Basic score (50): 50

Total score (maximum 100): 87.2

Strength / main attributes: medium intensity bold / complex flavor, herbs, not everyone will like it

Recommended baking degree: full city

Comparison: similar to forestry than Iskanda, but equally superior in quality