Introduction of Sumatran boutique coffee producing areas

Unique flavor, firm bean shape and low acidity, this coffee described as rustic and rustic is known as Sumatra coffee. The unique wet processing method is the source of Sumatra coffee's unique flavor. This processing method, called Sumatras, gives Sumatra coffee its earthy flavor, aromas of trees and earthy smells. But it is precisely because of the unique flavor of Sumatra coffee that the bias of its coffee audience is very high. Those who like it are extremely fond of it, and those who don't like it poke it in the nose.

Sumatra 19 + TP

Country of manufacture: Sumatra

[Level: Level 1 Triple Pluck]

Growing area: Northern highlands of Medan

Manufacturer: Tawar

Processing method: 100% drying, semi-washing process

Appearance: 0d/300gr, 19+SCR

Breed: Sumatra

Note: Tawar is located in Medan, North Central Highlands of Aceh Province. This coffee has complex flavors, sweet and bitter, herbal, and intense aftertaste. It has dark chocolate, sage and thyme flavours, with earthy, pine resin aromas and a savanna finish. This is a coffee that requires at least 48 hours of cultivation.

Dry aroma (1-5): 3.6

Wet aroma (1-5): 3.6

Acidity (brightness)(1-10): 8.2

Taste (layering)(1-10): 9

Taste (body)(1-5): 3.9

Aftertaste (Residue)(1-10): 8.8

Balance (1-5): 0

Base Points (50):50

Total score (max. 100):87.2

Strength/Main Attributes: Medium Strength Bold/Complex Flavors, Herbs, Not Everyone Will Love

Recommended baking level: full city

Contrast: Similar to forestry Biiskanda, but equally superior in quality