Meet Our New High Reserve Coffee, Sumatra Red Cherry Organic

We are super excited to announce the newest addition to our Reserve line the Sumatra Red Cherry Organic!

We were first introduced to this special Sumatran micro-lot in December 2013 when Bean Baron Danny O’Neill and Bean Hunter Jon Ferguson visited the family owned Jagong Mill and surrounding farms owned by Irham Junus, located in the Takengon coffee region of Indonesia. By only using ripe red fruit, Irham and his family are pioneering something truly unique in Sumatra. As they control the whole process from tree to mill to export, they are able to avoid the long and intricate supply lines that can compromise Sumatran quality. With a clean cup and trademark full body and unique, earthy flavors, this “Red Cherry” proves to be a true potential of Sumatra and the wet-hulled process.

What does “wet-hulled” mean? During this processing method, the coffee cherry is hand-picked from the tree and held in fermentation tanks for about a day and then quickly washed and dried to 40-45% moisture. At this time, the parchment is removed, the green coffee is laid out on cement patios for several more days to dry to 20-25% moisture, and then delivered to Medan for the final sorting process. After the final sorting, the beans are dried to 13% moisture before being prepared for export.

The Sumatra Red Cherry Organic has a rich, complex sweetness that is balanced with a depth of dark fruits that makes it deliciously satisfying – order online to try at home or stop by your favorite Roasterie Cafe and request it on the brew bar!