Kerinci coffee bean11/8/2023 ![]() ![]() Low in chaff and tasty from light to dark. ![]() Roasts much more uniform than most other wet-hulled coffee. Roasting Notes: Easy to roast for a Sumatra coffee being such a gem. When roasting into 2nd crack one will add some cool roasty and smoky tones into the more bakers chocolaty cup profile. Darker roasts will turn more into a chocolaty spice noted treat. Still a slight crispness even at these roasts giving a lot to the depth of flavors present. As you push into the medium roasts, it will get much fuller bodied and become a lower acidity cup cutting out the more lemony floral tones. Lighter roasts have a little cool lemony acidity upfront, with some soft fruit tones giving it some jazz, but balanced with a dry more earthy chocolaty factor. Tasting Notes: A very cool cup! Best medium to dark but will hold lighter roasts much better than most Sumatra coffees. Wet hulled coffee is known for its lower acidity, bigger body cups with a complex and spicy earthy chocolaty factor that has become the terroir of Indonesian coffee. So if your used to ugly duckling Sumatra’s, just looking at these beans will let you know the quality and time that went into this offering. Due to the beans being kept moist for longer, the color of the end product makes it much harder to mechanically sort out defects. ![]() The aggregate production method along with the classic Indonesian wet hulling process often leaves the beans split. Normally the wet-hulled Sumatra beans are the ugly duckling of the coffee world. Given that coffee is not about looks, this cup also has a taste to follow, inner and outer beauty one would say. Still fuller bodied and darker toned, they will give much cleaner (less earthy, peaty, muddy) chocolaty undertones, hints of acidity and soft fruit and medium roast levels. Kerinci Sumatra’s are much cleaner and less earthy than most Gr. A gem of a screen for a wet-hulled coffee. ![]()
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