Oh Nuts

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 One question that we get quite a bit via the forum and otherwise is; What are some coffees with a nutty flavor profile? There are definitely coffees that have more of a nutty taste to them, but it would be very helpful to identify some specific types and/or reasons for this nuttiness.

This is Asalan

This is Asalan

Not Aslan, Asalan. It is the final stage of green coffee, ready to export. Volkopi dries coffee right before bagging it to ship out. Another odd practice... but that is Sumatra for you.

Fermenting coffee in a bag overnight

Fermenting coffee in a bag overnight

Coffee is dry-fermented overnight, then rinsed, and dried a few hours. Then it is considered ready to sell to the collector at market or directly. Lake Toba area, North Sumatra

Rain stopped, spread out the coffee

Rain stopped, spread out the coffee

Gabah coffee at Pa Joner's mill . Lake Toba area, North Sumatra

Volkopi covered drying patios

Volkopi covered drying patios

The marvelous covered drying patios at the Volkopi mill in Lintong. Other collectors are now copying this design, since the sporadic rains can damage coffee layed out to dry on the patios that are uncovered. Sumatra harvest, unlike most other places, occurs in the wet season, which makes drying the coffee that much more difficult . Lake Toba area, North Sumatra

Drying on Tarps

Drying on Tarps

This was very nice parchment, clean and well-washed.Coffee harvested the day before is pulped that night, fermented without water overnight, washed in the morning, and dried for just a few hours. At that point, Sumatra diverges from most coffee origins. In Guatemala the small farmer would continue to dry the coffee for many days, down to 11% moisture or so. In Sumatra, they take the coffee to market immediately to sell it, 50% moisture, or a local collector comes by and picks it up. Aceh, Sumatra

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