Load image into Gallery viewer, Indonesia Sumatra - Pantan Musara

            
                Load image into Gallery viewer, Indonesia Sumatra - Pantan Musara

            
                Load image into Gallery viewer, Indonesia Sumatra - Pantan Musara

            
                Load image into Gallery viewer, Indonesia Sumatra - Pantan Musara

            
                Load image into Gallery viewer, Indonesia Sumatra - Pantan Musara

            
                Load image into Gallery viewer, Indonesia Sumatra - Pantan Musara

            
                Load image into Gallery viewer, Indonesia Sumatra - Pantan Musara

            
                Load image into Gallery viewer, Indonesia Sumatra - Pantan Musara

Indonesia Sumatra - Pantan Musara

Size
  • -0%
  • Regular price $21.00
    ( / )

    Origin : Indonesia (Sulawesi)
    Region
    : Pantan Musara, Pegasing, Takengon, Aceh
    Farm
    : Various smallholder farmers
    Cultivar
    : Gayo 1, Gayo 2, Catimor, Abyssinia
    Altitude
    : 1 550 m
    Process
    : Washed
    Taste notes:
    Sponge toffee, milk chocolate, nutmeg

    TASTING

    A good taste of caramelized sugar like sponge toffee hits us from the first sip, then it's the taste of milk chocolate that makes its arrival. Does it remind you of a Crunchie chocolate bar? So do we! Bonus: a slightly spicy finish.

    ORIGIN

    This is a comeback for us for Pantan Musara. We previously roasted the 2019 harvest and really liked the quality of what is coming out of this region. In our opinion, this is one of the best batches coming out of Sumatra.

    This coffee comes from a small mill located in the Pegasing district of Takengon, in the famous coffee region of Aceh, Sumatra. The mill serves several small coffee producers in the villages of Pantan Musara. Several years ago, these growers were driven from their homes and land by a natural disaster, and they rebuilt their lives and farms by focusing on coffee. Unlike the vast majority of other coffee receiving and processing centers in Sumatra, this mill produces washed coffees, as well as natural coffees.

    The coffee is delivered to the mill by local growers, and for washed coffees, only fresh red cherries can be purchased. The washed coffees are fermented for 36 hours after being pulped, then washed four times to remove the mucilage. They are then spread out in a dryer or on raised tables to dry for about 14 days.

    DRINKING

    A coffee easy to extract in espresso. Delicious with milk.
    Try it in Chemex for a clean and classic version.

    Good discovery!


    Brewing parameters :
    Dry coffee : 18 grams
    Wet weight : 41.5 grammes
    Time : 27 secondes
    Water temperature : 200° F (93° C)

    Help me choose the right grind.