Sumatra Pantan Musara


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Sumatra is largely known for semi-washed coffees, or wet-hulled process. Also known as Giling Basah, this processing method involves short drying times and high moisture content, which is compounded by the country’s rainy climate. While these semi-washed coffees are generally known for their earthy or savory flavors, fully washed coffees from Sumatra such as this one from Pantan Musara can exhibit unique flavors with clean cup quality.

This coffee comes from a small mill within the Pantan Musara villages, in the Aceh region of Sumatra. Unlike many other Sumatran processing centers, this mill produces washed coffees as well as natural processed coffees. Producers deliver coffee in cherry, and the washed lots are fermented for 36 hours, then washed four times. The coffees are then dried on raised tables or in drying houses for around 14 days.

In the cup, we find a dense sweetness, like that of dates. The fruit character reminds us of grapefruit pith, and while the body of the coffee is more of a medium weight due to that sugary sweetness, the finish resembles an oxidized oolong tea, with the sweetness fading into a clean earthiness. Above all, this cup’s clarity of flavor impresses us and challenges what is possible with coffees from Sumatra.

Country / Sumatra

Producer / Various smallholder producers

LocationPantan Musara, Pegasing, Takengon, Aceh

Process / Washed

Variety / Gayo 1, Gayo 2, P88, Catimor, Abyssinia

Altitude / 1550 masl

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