Sumatra CSC Alamin Bener Meriah Jasmine Co-Ferment | Roast level: MEDIUM | Jasmine, Raspberry, Chamomile, Clove

Origin

• 🇮🇩 Indonesia· Aceh

Tasting notes

Character

• Floral
  75
• Experimental
  60
• Funky
  50
• Comforting
  45
• Bold
  25
• Bright
  25
• Clean
  25

Aceh Province, Sumatra Mr. Espresso‘s first-ever co-fermentCo-fermentationCoffee fermented together with added fruit, yeast, or spices, which imprint their flavor on the bean. Loud, candy-like cups; purists debate whether it still 'tastes like coffee'.! Supplies are extremely limited; please allow an extra 2-4 days for processing due to small batches. There’s been a lot of buzz around co-ferments lately, and the Mr. Espresso team was naturally curious about it, too. Made with Sumatra TypicaTypicaThe oldest cultivated arabica lineage, ancestor of most Latin American coffee. Low yield, clean and sweet cup; the baseline other varieties are measured against. that has been co-fermented with jasmine and yeast, this coffee brings unique notes of jasmine, raspberry, chamomile, and clove. It’s a first-of-its-kind experiment for Mr. Espresso that we think you’re going to want to try. While a lot of the co-ferments on the market are made with Colombian coffee that is already fruit forward, this combination contrasts the savory character of Sumatra with a lovely jasmine floral flavor. The coffee itself comes from Bener Meriah estate, which is owned and operated by Central Sumatera Coffee (CSC) — founded in 2015 by a young group of coffee professionals committed to increasing the quality of coffee from Sumatra. The estate produces only single-lot varieties. After picking, the cherry is held in nylon bags for 16 hours — a process that softens the fruit and boosts the internal sugar content. The coffee is then depulped and moved into fermentation tanks, where yeast and powdered dried jasmine flower are added to start the co-ferment process. When the fermentation cycle is complete, the coffee is air-dried until the internal moisture reaches 35%, after which the coffee is wet-hulledWet-hulledIndonesian method (giling basah) where parchment is stripped while the seed is still wet, then dried bare. Gives the earthy, spicy, heavy-bodied profile classic to Sumatra.. The raw beans are further dried to a final moisture content of 11-12%. After this, the coffee is mechanically milled, hand sorted, and bagged for export. Please note: we roast a small batch each week; supplies are limited and processing times are longer.