Sumatra Iskandar

Classic Sumatran coffee is processed by washing the pulp off and letting it ferment while soaking in water. But this is a rare Sumatran coffee that has been processed with the washed method and taken to a mill instead of soaking. fermenting. Furthermore, this estate is owned by La Minita, and they meticulously sort out the very very best and biggest beans of their crop and sell it under the Iskandar (Suku Batak) brand name and process it under the same standards as their Costa Rican coffees. Only a handful of bags are available for sale each year, and it is only for sale for a couple of days. We got lucky this year and were fortunate to get it. 

There is no earthiness or dirty taste in this Indonesian bean. It is a light to medium roast, with potent aroma, sweet cedar taste, grapefruit acidity, creamy butterscotch mouthfeel, a clean aftertaste, and an overall sweetness. It is amazing what the processing of a coffee bean can do to the way it tastes, and this coffee is phenomenal! I wish everyone would try this and see how is satisfies all the senses as you consume it. We are all hooked on it at the shop. There's really no other coffee quite like this.

In 2010 Coffee Review scored it a 94 point coffee -- which of course was an exaggeration -- but up to that point, the specialty coffee industry largely ignored Indonesian coffee as an inferior origin. Iskandar is the coffee that got the attention of the industry and started changing the minds of what is possible.

Sumatra Iskandar Tasting Notes: Grapefruit Aroma, Cedar, Toffee, Clarity of flavor, Pleasant Acidity