Sumatra Ache DP Harimau Tiger Micro-lot (GREEN)

Good Brother's Coffee

Details

Origin

Sumatra

Process

Washed, Natural, Wet-Hulled

Roast Suitability

Description

------- WARNING! You are looking at Unroasted Green Raw Beans ------ Sumatra Ache Double Picked Harimau Tiger Micro-lot Soft Fruit • Clove • Rustic Harimau Tiger delivers the classic character we love from Sumatra, but with a noticeably cleaner and sweeter cup. We’re getting fresh coffee cherry and soft fruit up front, followed by bright orange peel and a gentle citric acidity. As it settles, mellow cocoa, clove, and a touch of rustic leather add depth without becoming overly earthy or heavy. There’s good sweetness throughout the cup, keeping the spice and rustic character balanced and approachable. It has enough of that unmistakable Sumatran personality to feel familiar, while the double-picked preparation brings a level of clarity and cup quality you don’t always find in a traditional Mandheling-style coffee. A really balanced Sumatra with soft fruit, citrus, cocoa, clove, and a clean rustic finish. Harimau Tiger: is a signature coffee, capturing the classic characteristics of a Sumatran coffee while also offering a cleaner, sweeter profile and higher cup quality than a standard Mandheling. Sumatra Coffee In General: Sumatran coffees have long been distinct for their earthy, savory, somewhat vegetal or herbaceous characteristics, in part contributed by the climate and the mix of varieties grown, but also due to a specific post-harvest processing style called Wet-Hulling, or locally known as Giling Basah , which imparts much of the unique qualities these coffees have. Before the 1970s, coffees in Sumatra were processed in the two most commonly found methods worldwide: washed and natural. In the 1970s, Japanese interest in Sumatran coffees led to the introduction of the Wet-Hulled process, a unique style of handling and drying that is largely responsible for Sumatran coffees’ unmistakable flavor characteristics, but also their normally greenish-blue hue. In Sumatra, coffee farmers will typically harvest their coffee cherry and depulp them by hand at their farm or ho