Summary of taste: Soft fruit notes and a nutty bite
Whittard recommends: Using a Stovetop, cafetière or AeroPress
When to drink: For a strong start to the morning
With low acidity and full-bodied flavours ranging from cocoa and smoky tobacco to rich, ripe fruits, coffees from Sumatra are perfectly suited to a dark roast.
This limited edition variety has been sourced from a cooperative of smallholdings based around the town of Takengon in Northern Sumatra, where rich volcanic soil, plentiful rainfall and altitudes of 1300-1800m provide the ideal growing environment for exceptional quality Arabica. Crafted from the Mandheling variety of Arabica, the coffee’s unique flavour profile is largely a result of the local artisan processing technique known as ‘Giling Basah’. After being wet-hulled, pulped and partially dried, the beans turn a wonderful dark green colour – there’s no coffee quite like it!
To ensure the utmost freshness, we wait until the beans have been safely delivered to the UK before we start the roasting process. To complement the beans’ natural sweetness and slightly earthy quality we’ve chosen a dark roast: the result is a richly layered coffee with soft fruit notes, a nutty bite and a superbly full-bodied finale. Wonderful to enjoy over the course of a long Sunday morning, taking your time to muse over those multiple levels of flavour.