Spicy coffee to spice up your life
Sumatra Ling Tong Toba
Tell me more about this coffee...
Our Sumatra coffee is grown on the volcanic slopes of Indonesia. The Sumatran process means these beans have great body and flavour. These beans stand out from others due to their signature darker colour. It’s an ideal bean if you like herbal or spicy finishes. If you enjoy dark chocolate you’ll love this buttery, smooth coffee.
Sumatra beans are usually full-bodied with no strong ‘popping’ flavours. The flavours they do have tend to be earthy and spicy. Sumatra beans are often seen as syrupy.
There is very little acidity to this coffee so if you’re looking for deep earthy tones, this is the one for you.
The beans in Sumatra are usually processed through a method called “wet hulling which is also known as Giling Basah. This method results in a coffee with a high moisture content than other methods used around the globe. in terms of flavours, it gives the coffee the earthy, herby taste.
The roast level determines the taste. Light roasts retain more caffeine and original flavour characteristics. Medium roasts have a better-balanced flavour. Dark roasts often have a bitter, smoky flavour, heavy body, with less caffeine retention.
Acidity – often known as “brightness” describes the additional flavours of the coffee. Less bright coffees just taste like coffee. Coffees with high brightness have other flavours that ‘pop’. If you want exciting flavours – pick a coffee with high acidity.
Body is the texture of the coffee – how it feels when it reaches your mouth. Body is not something you taste but something you feel. A light body will feel like skimmed milk, a medium body like semi-skimmed and a full body like whole milk.