Sideyard Coffee: March 4 - Sumatra š®š© Gayo Natural šš š
Hello Sideyard Friends,
It's unusual to find natural process coffees coming out of Sumatra and it's even more unusual for them to taste as good as this one does. The biggest reason for this is that it's difficult to sun dry coffee cherries in climates that are quite humid and rainy. Most of the coffee coming out of Sumatra is processed with a wet-hulling method that provides a much quicker turn around between harvest and export, and comes with a big earthy flavor profile that tends to be divisive. This week's coffee is not that. At all. We'll save that for another week. This one is fruity, sweet, complex and has decent acidity to boot! I'm tasting something like caramelized pineapple, cherry tomato, and grape. Iām a fan.Ā
The origin music pairing for the week is a DJ set by Andhika Gautama aka Westside MuzeeQ. Forty-five minutes of Indonesian Psych, Funk, and Disco. Fun music for fun coffee.
Cheers,
Ryan
Extras: We have one 12 oz Brazil and one 12oz Colombia from the past couple weeks.