Rustic and wild

Most Sumatran coffees are washed before being dried but these undergo a natural process. That means picked beans are laid in the sun to dry naturally over several days, no washing is done. It’s the oldest method of processing coffee and some feel it delivers bigger flavors.

“Natural process gives this coffee distinct flavors of strawberry jam and toasted bread,” Steve Mangigian, managing partner and roaster of Zingerman’s Coffee Company explains. “It’s pretty rare to find natural process Sumatran coffees and the flavor is like nothing we’ve ever tasted coming out of that region.”

The green beans come from the volcanic hills that surround Lake Toba. Pleasantly sweet, with a slightly woodsy aroma, this coffee has a lot of aromatic and fruity flavors that remind you of chocolate covered raisins (in a good way). 

Tasting Notes

This dark roast coffee is very bright with notes of grapefruit. It’s slightly nutty and smooth. Steve has created a coffee that works well as a morning drip coffee, but I think really shines in a French press pot. Grind the beans more coarsely and enjoy the thick, mouth-filling texture.