Just returned from Sumatra. We are participating in a coffee development project focused towards selective picking and controlled processing. The targeted outcomes include cups that are cleaner in taste, with less Sumatran “funk” from processing and more character of the coffee itself resulting in a clearer distinction of varietal and terroir across single farms and small groups of farmers. We certainly had some top cups scoring around 88pts. Finding clear notes of blackberry and also cranberry in two examples that we hope to bring to fruition in approx 700kg micro-lots. Sumatrans of this quality are enjoyable - lush and sweet and flavoursome with the Sumatran character in check. Some examples will be cupped at Ristretto 160 Central on Friday 18th Nov @ 130pm. There’s plans for a short presentation and further cupping too in the near future.
