Single Origin Spotlight: Sumatra Harimau, Tiger
From farm to your literal cup, this blog will give you the ins and outs to fully appreciate and expertly brew one of our core single origin coffees. While many of our single origin coffees quickly change with seasonal availability, this is one that has been with us for the long haul. Its chocolatey, heavy body and earthy notes of cedar set it apart from the other fruity, floral, and nutty selections gracing our shelves.
Nestled in the Indian Ocean between Southeast Asia and Australia, Sumatra is one of Indonesia’s larger islands. Its tropical terrain and volcanic soil makes it the perfect location to grow coffee.
Fun Fact: A result of volcanic eruptions is extremely fertile soil. This soil is full of rich minerals and nutrients which stimulate the coffee plant and contribute to high quality coffee beans.
(Photo: Café Imports)
Coffee production in Sumatra is highly unique from that of other origins—particularly in the way they process their coffee cherries. This part of coffee production is when the outer fruit surrounding the seed is dried or removed, leaving the bean that we later roast, grind, and brew into our favorite morning beverage. Some processes involve stripping the cherry and washing the bean before drying, or drying the fruit whole, but they are all dry by the time it reaches a mill—a facility that removes the final layer surrounding the coffee bean, called the parchment or hull. Most coffee is completely dry when it reaches the mill for this final step.
In Sumatra however, where there is high humidity and long rainy seasons, coffee beans are still wet, and partially covered in fruity residue. Because of these climate conditions, a process only practiced in Indonesia called wet-hulling (not to be confused with wet-processed) is used.
(Photo: Café Imports)
In the Wet-Hulled process, various smallholder farmers across the region will remove most of the fruit from the cherry and send their high moisture beans to a collection point. The coffee is then hulled, where they remove this outer shell and any remnants of fruit, and finally allow it to dry until it reaches a moisture content acceptable for export.
This extra moisture present in a Sumatran coffee’s production later plays a role in its roast profile, when a roaster must take the coffee beans to a higher temperature to achieve a correctly roasted batch of coffee. As a result, Sumatran coffees tend to be darker roasted in comparison to our other single origin offerings.
Brewing the Perfect Cup of Sumatra Harimau, Tiger:
Here is the recipe for our favorite way to bring out this coffee’s rich and smoky qualities—using a French press.
- Add 18 grams of coarsely ground coffee to your French press.
- Add 200 grams of 205°F water and allow the coffee to steep for 1 minute.
- After 1 minute, stir the contents in your French press, breaking the crust of grinds that has formed on top, and add the rest of your water, for a total of 320 grams. This should be enough for a 12 oz cup.
- Once the 4 minutes have passed, carefully press the plunger on your French press, and pour your finished coffee into your favorite mug to enjoy!
To say that this coffee has earned its stripes is an understatement. Grab a bag next time you’re in the café or have it delivered to your door by ordering online.
Until next time,
Lucky Goat Coffee