Much of Indonesia’s coffee is wet-processed, meaning the coffee cherry’s pulp is removed from the bean before it’s dried. ![]() Sulawesi coffee is another worth noting, grown in small, high-altitude farms resulting in a cleaner yet spicier cup. Sumatra coffee is especially noteworthy, and a high-quality Sumatra Mandheling can be curiously complex with notes of tobacco, cocoa, smoke, cedar, and a hint of earthiness. ![]() That’s because many of the island nation’s high-quality roasts are branded for the regions from which they come: ![]() Another mountainous, volcanic country, you may love Indonesian coffee but not even know it.
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