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Indonesia
Rich & Woody
Master Origins Indonesia wet-hulled Arabica is a race against rain. Indonesian farmers wet-hull their coffee because of the humid climate. After removing the fruity outer flesh, the Sumatran coffee beans are left to ferment overnight, then hand washed and sun-dried for a day. Then they remove the parchment because exposed beans dry faster. The heat and bouts of sunshine dry the beans quickly. The method is unique to them and produces the classic Indonesian coffee taste - velvety thick, wildly aromatic, notes of cured tobacco.
Bitterness
2
2
Acidity
4
4
Body
3
3
Roasting
3
3
Intensity
8
8
Intensity
8
8
Cup Size
Ristretto (25 ml)
Espresso (40 ml)
Lungo (110 ml)
milk-recipe
Gran Lungo (150ml)
Aromatic Notes
Balanced
Aromatic Profile
RICH AND WOODY
Roasting
The coffee roasting process we use is a split roast method - with a medium and slightly shorter roast. Split roasting this Sumatra coffee gives a great complexity of aromatic notes in the cup.
Aromatic Profile
It’s the coffee production, the unique coffee farming methods, that make this a classic Indonesia coffee - Master Origin Indonesia wet-hulled Arabica has a thick and rich, velvety body. It’s wild in its cured tobacco notes and you’ll get whiffs of tropical woody aromas.
