Sumatra
Weh Ilang Gayo
Sumatra, Indonesia
Sumatra Weh Ilang
Sumatra Medium & Dark Roasts
Our Sumatra is a full bodied multi dimentional coffee with notes of Blackberry, Caramel, Dark Chocolate, Citrus, Pomegranate, and Tobacco. This naturally medium acidity coffee is slow roasted to perfection reducing the PH to ___ on the hyperion scale.
The Weh Ilang area is situated in one of the highest valleys in Takengon, a town in the highlands of Aceh. The lofty altitudes at 1600masl and cold temperatures in the evening curb the coffee ripening process. This allows more fruit sugars and sweetness to develop in the beans.
The Medium Roast brings out more of the fruity flavors while the dark roast has more of the chocolate and caramel with an undertone of blackberry. Both roasts have a fresh mint like aftertaste that hits the back of your mouth. The Medium roast has a stronger sensation, while the dark is a bit more subtle. This extra note is original to the Nerd Java roasting process and not one you sense with the typical fast roast. this add on note is not even a flavor within the boasted full body flavor pallet.
Sumatra Medium Roast
Sumatra Dark Roast
Sumatra Weh Ilang Gayo G1 TP Wet Hulled
ABOUT THE REGION:
FAQ's and Recommendations
There is no flavoring on these slow roasted beans. These are two specialty beans that combined together have lots of strong flavors that make for a multi-dimentional, flavor-filled cup of chocolate coffee. The beans in and of themselves have a lot of underlying notes as well so if you have a sensitive pallet and are tasting something fresh or minty in the back of your throat with the aftertaste, that is NOT a hint of our Mint flavoring, but rather fresh sensation that comes directly from the Sumatra bean and is brought out through our slow roast process. You will not taste this extra note on the typical fast roast.
The farmers contributing to this lot, utilize organic practices in farming (even though this lot is not certified). Like many ethnic Gayo farmers, primarily grow Gayo 1 and Gayo 2 varietals. Although their origins are not well-documented, many believe that Gayo 1 is a strain of the Timor variety, while Gayo 2 shares similar characteristics to Timor and Bourbon. Both are commonly found throughout the highlands of this popular coffee region. The cup profile tends to be lighter-bodied than Mandheling coffees from further east.
We are so glad you asked! As part of our Nerdy concept, we have got all the deets for you!
The typical bean-to-water ratio for a strong cup of coffee, which we provide at our events, is:
- 11 Grams of Coffee
- 6 oz of Water
11 grams of coffee is one heaping tablespoon plus a little extra.
See our brewing breakdown chart for detailed bean-to-water brewing measurements for everything from a single serve K-Cup to our full 12-cup coffee pot and pour over.
Though these may change with future beans and flavor offerings, for now all roasts and flavors have the same suggested measurements.
Please note that these are merely recommendations. If you prefer your brew stronger or more mild, go forth and conquer that Cup-o-(Nerd) Java!
A Quick Summary of our recommendations for our roasts and flavors.
- Pour Over, K-Cup, and Coffee pot: 15 grams of beans to every 6oz of water.
- K-Cup brew machines that only do 10oz of water: 18 grams of beans for the 10 oz of water.
- Espresso Shot: Grind your beans to an appropriate espresso grind, then use the same amount of beans that you would use to fill up the portafilter with when prepping a regular espresso.
- Bialetti or other Italian Roast: Same as Espresso.
- French Roast: With a regular French Press Course Grind use 15 grams of coffee for every 6 oz of water.
- Cold Brew: With a regular French Press or Cold Brew course grind, use 15oz of beans per 6oz of water.
- Iced-Hot Coffee: Method 1 – Instant Gratification -Pour your hot-brewed coffee or espresso shot(s) over ice and add creamer or milk of choice for an instantly cold coffee. Method 2 – Delayed Gratification – Put your hot-brewed coffee in the refrigerator and wait until it is nice and cold, then add in milk or creamer of choice for a rich cup of cold coffee.
Pre-Ground Beans: Our pre-ground beans are perfect for Pour-Over, K-Cup, and Coffee Pot brews, including hot-iced coffee. Pre-ground beans can be re-ground as well for espressos.
Whole Beans: Our whole beans allow you to grind for Espresso, French Press, or Cold Brew methods.
Our Experimentation Process:
Each coffee bean type goes through a meticulous experimentation process before we release it for purchase.
We know everyone takes their coffee in different ways, but for scientific reasons we needed to come up with a standard testing method
that could be repeated time after time for an accurate experimentation process.
Coffee Testing:
11 grams of regular drip course ground beans
6oz of filtered water
1 Tbsp of Dairy Milk (moo) or Almond Milk
1 packet of sugar (1 teaspoon) or 1 packet of monkfruit (1 teaspoon)
Our Nerd Java Coffee Experimentation to Selling Ready Process:
1. Slow roast the bean at multiple roast levels from light to medium to dark.
2. De-gas the beans in air-sealed bags for 2-4 weeks.
3. Test the bean flavor every week until it is smooth and gentle enough for Charity’s sensitive digestive tract.
4. We make note the bean development and PH at each test which includes drinking the coffee…
- Black (Sip)
- Add 1 teaspoon of Sugar or Monkfruit (Sip)
- Add 1 tablespoon of Milk or Almond Mil,k (Sip)
The beans that pass our low-acid Hyperion test while still being absolutely delicious make the cut.
The non-preferable roast levels and bean types never make it out of the testing phase. We have proudly tested over 100 beans types from around the world.
5. We then work with our toll roasting partner to develop the perfect roast profile for the bean type to get to the intended flavor and smoothness. Then go through the degassing process again.
6. If this bean is one that complements one of our flavors, we will begin the flavoring experimentation at this point in the process. That is a whole different story!
7. Once the bean is ready, we package with love and sell.
