Sumatra Megah Berseri (medium+)
Sumatra Mandheling G1 Gayo Megah Berseri
Roast style: medium+
Weight: One (1) Lb.
Roaster Notes: Complex cup of coffee, Bold and earthy undertones but no lingering bitterness with this coffee.
This Double Picked Sumatra Mandheling is produced by the Gayo Megah Berseri Cooperative in the Jagong Jeget district within the Central Aceh region in Northern Sumatra. The co-op is made up of 554 individual farmers, of which nearly half (211) are women. The farmers inhabit nine different villages, and in 2012 decided to band together and formed the co-op to increase their premiums and improve their communities while also boosting output and quality. Each village has a central collector who provides both processing of the cherries as well as training in sustainable growing techniques. Jagong Jeget is technically one of 14 administrative districts in Central Aceh, while Mandheling refers to the larger, multi-region growing area, historically occupied by Northern Sumatra’s Mandheling tribesmen.
Each farm averages about 2 acres with elevations ranging from 4,400 – 4,900 ft above sea level. The varietals are a mix of Ateng, S795, S288 and TimTim. Both S288 (Selection 288) and S795 (Selection 795) were developed in India and crossed with Kent varietals to improve their resistance to coffee rust. The lot is certified Grade 1 and Double Picked. Traditionally Grade 1 is the best grading of Sumatras, however requests from specialty coffee purveyors looking for even cleaner cups has resulted in the adoption of “double picked” and “triple picked” certifications to further enhance grading quality.
When it comes to flavor profile, processing is paramount, and one of the main differences between Sumatra and other origins is just that–—Sumatra (and Sulawesi) growers are the world’s exclusive practitioners of the Semi-Washed / Wet Hulled (or Giling Basah) process. A chief characteristic of the process is the moisture content of the parchment at the point of sale – Washed or Wet Process coffees (which are the most common throughout the world) are pulped, fermented, washed and dried in the parchment until moisture content is reduced to approximately 10-12%, which typically takes about 12-24 hours. Conversely Semi-Washed coffees are pulped and dried for only a handful of hours until moisture is somewhere between 25 and 50%. At this point the parchment layer is still intact along with a good portion of the mucilage, causing the beans to be gummy and sticky if not outright slimy to the touch. With regards to flavor, the extra mucilage profoundly alters the cup profile by providing more sweetness and even body. In effect this makes the semi-washed process a sort of mid way point between washed coffees and naturals.
In yet another departure from convention, the drying of semi-washed parchment occurs on natural clay or dirt patios where the beans freely absorb the characteristics and minerality of the soil, which in turn contributes greatly to the classic, earthy profile of the semi-washed. Moreover semi-washed beans appear to have a blueish hue and frequently curly shape when compared to other types of green, due to their unique processing and elevated moisture content.
Producer: Gayo Megah Berseri Cooperative
District: Jagong Jeget
Variety: Ateng, S288, S795, TimTim
Processing: Semi - Washed (wet-hulled)
Altitude: 4,400 - 4,900 ft (1350 - 1500m)
Coffee Grading: 1, Double Pick
Harvest: September – June
Welcome to Trifecta Coffee Company.
We are centrally located in Albuquerque. For many of our customers we are conveniently located but if you are just visiting from out of town you may have stopped by our shop/bakery/roastery, and now that you are home you find yourself craving our wonderful coffees. Well after many many requests to open an online store we finally got a small select group of coffees available to purchase online. This selection will vary throughout the year but we hope this will keep you coming back to try new exciting coffees that we continually discover.
All our coffees are roasted and shipped within 3-4 days of your order so be assured everything you order from us is fresh.
A WORD about roast styles, We roast our coffee a touch lighter than other shops in town and are currently offering City (light), Full City (medium), and Vienna (dark). We do not roast the same coffee several ways. The roaster picks a profile for a particular regions and tries to stick with it.
All our Coffee is roasted on a Diedrich IR-12 with the automation and most of our coffees are meticulously saved in the profiles the roaster has chosen.
Also for those who are local, checkout our EVENTS page under our shop to reserve tickets or seats for special events as we begin to extend our hours into the evening. This Month we have a Game night along with a fun Sunday Art workshop.