SUMATRA CAGAYAN
In Stock & Ready to Roast
Shipping
POSTAGE COST
For U.K. mainland we offer a Free Delivery service for all orders over £20. £2.95 for orders under £20. For international orders please email hello@wbroast.co.uk for a quote.
WHEN WILL MY ORDER BE DISPATCHED?
We work on all orders in the order that we receive them. Normally we dispatch parcels either the same or next working day. However during very busy periods it may take an extra day or two for your parcel to be dispatched.
Please contact hello@wbroast.co.uk for any returns. Returns can be made for any unsatisfactory products and full refund given. Please contact us within 5 business days of receiving your purchase to allows us to look into your query. Return cost to be paid for by customer.
If your order becomes damaged in transit, we ask for you to provide photo evidence so we can process the refund through Royal Mail.
FAQ's & Storage
Frequently Asked Questions:
What strength is the coffee?
We advise this coffee to be a strength of 3.5 out of 5. Punchy but not over powering.
Are the beans oily?
No, these beans are not oily, if you have particularly sensitive machine/equipment, these beans should be perfect.
Where to store the coffee?
We recommend storing the coffee in a cool, dark, dry cupboard, before you open them. Once opened, reseal the bag and they can be safely stored in the packaging, and we recommend to consume them within 4 weeks of opening.
How many coffees do the bags serve?
250g - serves 13-15 coffees. 500g - serves 26-30 coffees. 1kg - serves 55-65 coffees. We recommend one kilo bag to serve 2 coffees a day, to last a month.
What's the best before date?
All our coffees are roasted to order, meaning they couldn't be fresher. We advise a best before date of 6 months from the order date.
Why plant trees?
- Restoring animals’ habitats, which, in turn helps increase biodiversity by giving endemic species the chance to thrive
- Removing carbon dioxide from the atmosphere by putting it back into the plants and soil, and therefore helping to reduce global warming
- Cleaning the air by removing pollutant gases such as nitrogen oxides, ammonia, sulphur dioxide and ozone by trapping these gases in their leaves and bark
- Restoring local ecosystems that have been destroyed by deforestation or other external factors
- Reducing the impact of flooding and soil erosion, which helps to protect nearby communities and their livelihoods
- Providing an income for tree planters in lower income countries.
Espresso Brew Guide
Brewing espresso is a lot like brewing tea; if we leave our bag in too long we risk over-brewing the tea and extracting “stewed” bitter flavours from the leaves but if we do not leave it long enough our tea risks being weak and insipid. This means we must exert control over our brewing process to ensure that we extract all of the desirable flavour compounds whilst leaving behind the compounds responsible for unwelcome bitterness and astringency. This is easy with a teabag – we can take it out whenever we choose – but achieving the same control with espresso is slightly more complex.
Coffee does not extract homogenously during its brewing cycle. Most extraction occurs during the first third of its brew time. Typically fruit acids and bean fragments that contribute towards body extract first, followed by sugars, and then bitter compounds.
‘DIALLING IN’ OUR ESPRESSO
Understanding your grinder is the key to achieving desirable DOSE and BREW TIME. Whether you are using a modern “on-demand” grinder or a more traditional “dosing grinder” you should be able to control both DOSE and GRIND TEXTURE, both of which are critical to brewing balanced espresso. Here’s how...
Using scales, weigh a consistent dose of ground coffee into your double espresso basket -16g - 18g is a sensible choice for most espresso machines.
Aim for 36-40g of liquid espresso or roughly a ratio of 1:2 (18g of ground espresso to 36g of liquid espresso).
Is it within your target brew time window? We recommend 20 - 30 Seconds.
Yes = SUCCESS!
Your espresso is probably well brewed and should taste full, sweet and balanced.
No = If you haven't extracted 30-40ml of liquid espresso, in 20-30 seconds, your grind is too FINE and your espresso will most likely taste thin, bitter & ashy.
Coarsen your grind slightly then grind and discard at least 20g of coffee to remove traces of the previous grind setting
No = If you have extracted too much liquid espresso (over 30ml for single espresso, over 60ml for double). Your grind is too COARSE and your espresso will most likely be weak and sour.
Make your grind slightly FINER then grind and discard at least 20g of coffee to remove all traces of the previous grind setting
- 100% Arabica, speciality grade, taste the difference coffee beans.
- Safely packaged in recyclable & resealable bags to keep your coffee fresh.
- Easy to brew, roasted to produce consistent tasting coffee.
What YOU need to know:
- Delicious notes of red cherry, chocolate, orange, lime.
- Fully traceable, Direct Trade.
- Rich, smooth, well-rounded medium to dark roast.
- Strong but not overpowering, bitter free.
- Acidity - Low
- Body - Full.
- Stays fresh for up to 6 months unopened. Once opened up to 6 weeks.
Region - Gayo Highland, Bener Meriah and Central Aceh, Indonesia
Growing Altitude - 1500 metres above sea level.
Variety - Arabica
Milling Process - Wet Hulled
Aroma - Sweet.
Flavour - Red cherry, chocolate, orange, lime.
SCA Score - 85 - independently rated excellent.
The Process
The wet-hulled process - known in Indonesia as “Giling Basah” - is largely unique to the islands and produces a characteristic cup profile which is fruity & complex with some pleasant earthy notes.
Ripe cherries are handpicked, pulped the same day and fermented overnight. The wet parchment (locally known as Gabu) in then sundried for 1-2 days after which the moisture content is still high (around 40%). The coffee is then hulled (the parchment or husk of the bean is mechanically removed) and then dried in the sun until the optimum moisture content is reached (around 12.5-13%).
The dried coffee is then double handpicked to remove any defects before being bagged in Grainpro for export.
History of Coffee in Sumatra
Coffee seeds first arrived in Java from India in 1696, but it was a swing and a miss; the initial plantings were wiped out by flooding. Take two, cuttings from Ceylon, arrived in 1699 with a guy named Hendrik. It’s unclear when coffee planting arrived in Sumatra specifically. Java was the coffee king of Indonesia (aka the Dutch East Indies) for at least 100 years after cuttings first arrived from Ceylon before coffee of any significant volume was grown on other islands. And well into the 20th century, much coffee grown throughout Indonesia was called Java.
