Indonesia
Aromatic Filter
Woody
KD2.950
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MASTER ORIGINS Indonesia wet-hulled arabica is a race against rain. Sumatran farmers wet-hull their coffee because of the humid climate. They remove the parchment when the coffee is soft and moist because exposed beans dry faster. The method is unique to them and produces the classic Indonesian taste – velvety thick, wildly aromatic, notes of cured tobacco.
Bitterness
3
3
Acidity
2
2
Body
4
4
Roasting
4
4
Intensity
8
8
Intensity
8
8
Cup Size
Ristretto (25 ml)
Espresso (40 ml)
Lungo (110 ml)
Milk recipe
150 ml
Aromatic Notes
Woody
Aromatic Profile
Rich & Woody
Origin
The Sumatran coffee farmers let the pulped beans sit overnight to ferment before they rinse the skin clean and let the beans dry for a day. Then they hull off the parchment so the heat and bouts of sunshine can dry the beans quickly. This rapid drying method creates that one-of-a-kind Indonesian coffee taste. Master Origin Indonesia contains only Fair Trade Indonesian Arabica processed in this unique way.
Roasting
The coffee roasting process we use is a split roast method - with a medium and slightly shorter roast. Split roasting this Sumatra coffee gives a great complexity of aromatic notes in the cup.
Aromatic Profile
It’s the coffee production, the unique coffee farming methods, that make this a classic Indonesia coffee - Master Origin Indonesia wet-hulled Arabica has a thick and rich, velvety body. It’s wild in its cured tobacco notes and you’ll get whiffs of tropical woody aromas.
