Sumatra Bener Meriah Mandheling Grade 1 is sourced from small scale producers from Bener Meriah a regency located in Aceh district, Indonesia. Sara Ate Cooperative was founded in 2011. The cooperative currently has approximately 517 small coffee producing members. The typical processing method used by Sara Ate coffee producers is called "Giling Gasah" in the Bahasa language also know as wet-hulled in English. This processing method starts with a outer skin from the coffee cherries which are left to ferment for up to a day. Then the coffee is washed to remove the rest of the cherry and dried in parchment until the moisture content is reduced to 30% to 35%. Finally the parchment is removed from the bean while in this semi-wet state which gives the beans their unique bluish-green
We typically find that coffees from the Asia/South Pacific growing region are able to withstand a darker roast in order to achieve it's peak flavor. In this carefully roasted coffee, you'll find notes of Peat, Molasses, and Tobacco. This is the ideal coffee for a French Press, but tastes amazing on a pour-over as well. Brew at 200-202 degrees to get the best flavor possible.
Variety: Lini S-795, Typica, and Caturra
Altitude: 1200 – 1600 masl