Coffee Review Score: 92
Sumatra Tanah Karo
Origin: Northern Sumatra, Indonesia
Sweet/savory, chocolaty. Spicy chocolate, plum, rosemary, lightly scorched pine, lantana-like flowers in aroma and cup. Distinctly sweet/savory in structure; plushly syrupy in mouthfeel. Dries and simplifies a bit in the finish, though sweet hints of chocolate and fruit persist.
Coffees like this one from the northern part of the Indonesian island of Sumatra are admired for their complex aromatic wood and fruit notes that appear to result largely from unorthodox fruit removal and drying practices called “wet hulling.” This coffee tied for the fourth-highest rating in a tasting of nearly 130 darker-roasted coffees for Coffee Review‘s August 2017 tasting report. Established in 2009 by Amy and Scott Angelo, Oceana brews specialty coffees that have been roasted in small batches at its roasting house and café in Tequesta, Florida. Oceana reports that its staff is obsessed with every detail of the process, from sourcing the beans to how the coffee is poured, aimed at insuring that every cup is as rich and resonant as it should be. Visit www.oceanacoffee.com for more information.
The Bottom Line: A rich, idiosyncratic version of an already idiosyncratic coffee type, a Medium darker roasted wet-hulled Sumatra. We didn’t register much of the famous Sumatra earth or pipe tobacco, but we did get a big, spicy yet fudgy chocolate and a complex pungent sweetness.
This Sumatran is carefully grown by the Northern Sumatran people of the Aceh region and has a rich taste of cacao and smokey nutmeg, with a smooth full body.
As one of our darker roast options, we believe this coffee handles the higher degrees of roasting exceptionally well, accentuating some truly delicious qualities of darker roasting.
INDONESIA SUMATRA TANAH KARO GR.1 TP
Location at Origin – Sumatra
Grade: Grade 1
Coffee: Sumatra Mandheling Tana Karo Triple Picked ACEH
Processing – Giling Basah