Sumatra Bener Meriah Espresso
A le goût de
Description
From the high slopes of Burni Telong and Bur Ni Geureudong in Sumatra’s Gayo Highlands, this Typica coffee is produced by Central Sumatera Coffee in partnership with a small group of growers in Bener Meriah, Aceh. Ripe cherries are kept whole and slowly dried on patios in carefully managed layers, concentrating their natural sweetness while preserving a remarkably clean cup. This thoughtful process creates a bright, fruit-forward expression of Sumatra. Roasted as a medium espresso, the cup opens with juicy watermelon and ripe mango before settling into dark chocolate and caramel. A creamy body, balanced fruit acidity and a lingering chocolate finish make it expressive yet approachable.
ORIGINE
Central Sumatera Coffee (CSC) was founded in 2015 by Enzo Sauqi Hutabarat, whose family ties to Bener Meriah drew him to Aceh’s highland coffee communities. CSC works directly with a small group of growers, sourcing ripe cherries from farms around Burni Telong and Bur Ni Geureudong at approximately 1,800 metres. At its processing facilities in Bener Kelipah, the team slowly dries the whole cherries on patios, beginning with thin layers and gradually increasing their depth while maintaining frequent movement. This patient, hands-on approach helps the coffee dry evenly in the region’s cool, humid climate, revealing the clean fruit, concentrated sweetness and creamy body that distinguish this Typica lot.
GUIDE DE PREPARATION
Méthode de préparation
18 grammes de café fraîchement moulu / Temps d'extraction: 28 à 32 secondes / Extraire de 37 à 39 grammes d'espresso liquide / Température: 93-94°C / 9 bars à la jauge de la machine
DÉTAILS DU PRODUIT
- Producer: Central Sumatra Coffee company (CSC)
- Pays : Sumatra, Indonésie
- Region: Mt. Burni Telong, Bener Meriah Regency, Aceh
- Elevation: 1800 masl
- Variété : Typica
- Process Method: Slow Dried Natural
- Niveau de torréfaction : Espresso moyen
