Boldjava wrote:Whose coffee? Look for bug bites on roasted beans. Starting point. Sumatrans can be very sketchy.
slipchuck wrote:I realize that they are many different areas of Sumatra, but generally what taste should be in the cup?
borislav wrote:The Sumatra Mandheling from a local roaster has lots of body, earthy chocolaty flavor and almost zero acidity. It's my favorite single-origin espresso and a nice break from the acid bombs you usually get around here.
2-4 days sounds on the young side. How were they after another few days?
OkcEspresso wrote:If I were to generalize (as noted- bad idea) to a single word with Sumatrans, it would be earthy. I think this is because of the weird wet-hulling prep used to process the bulk of the Sumatra/Sulawesi beans.