Community: Sigumpar

Origin: Lintong, Sumatra

Process-type: Wet-hulled

Varietal: Lasuna, Onan Ganjang, Jember, Sigarar Utang

Cup: Palm Sugar, Peat, Cedar, Pipe Tobacco, Grapefruit, Cacao Nibs

Sigumpar Village sits at the southern end of Lake Toba -the world’s largest volcanic crater lake, and the result of the largest volcanic event of the last 25 million years. Coffees from this region are special and unique. The distinctness of the cup is largely due to the traditional way of processing coffee in Sumatra (wet-hulled) which leads to a low acidity and bodied cup with an earthy flavor profile.

This is a (super clean) wet hulled lot. "Wet hulled" refers to how the coffee was processed and is the traditional way of processing coffee in Sumatra. Much like washed coffees, the coffee is pulped, fermented, and at least gently washed before drying begins. Unlike washed coffee, however, the parchment layer (hull) is removed while the coffee is still wet rather than being removed once the coffee is dry as is customary . The coffee then dries the rest of the way without its hull. This leaves the coffee a dark green hue and is responsible for the earthy, bodied, syrupy sweetness found in the cup.

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