What is specialty coffee?

Specialty coffee refers to high-quality coffee beans that are sourced from specific microclimates, carefully cultivated, harvested, and processed to bring out unique flavors and characteristics. It emphasizes quality, sustainability, and traceability throughout the entire coffee supply chain.

How is specialty coffee different from regular coffee?

Specialty coffee focuses on the quality and unique characteristics of the coffee beans, whereas regular coffee is more about mass production and consistency. Specialty coffee often has distinct flavors, and its beans are graded and scored based on attributes such as aroma, taste, and body.

What is single-origin coffee?

Single-origin coffee refers to coffee beans that are sourced from a single geographical region, farm, or producer. This can highlight the unique characteristics of the coffee beans influenced by the specific climate, soil, and processing methods of that region.

How is Geisha Coffee graded and scored?

Specialty Geisha Coffee is graded and scored using a standardized system developed by the Specialty Coffee Association. Beans are evaluated based on factors such as aroma, flavor, acidity, body, and balance. A coffee must score at least 80 out of 100 points to be considered specialty grade.

What are the best brewing methods for Geisha Coffee?

There is no one-size-fits-all answer, as the best brewing method depends on personal preferences and the specific characteristics of the coffee beans. Common methods include pour-over, French press, Aeropress, espresso, and cold brew. Experimenting with different methods can help you find the best way to showcase the unique flavors of Geisha Coffee.

How should I store Geisha Coffee?

To maintain freshness and flavor, store Geisha Coffee in an airtight container away from light, heat, and moisture. Avoid storing them in the refrigerator or freezer, as temperature fluctuations can negatively affect the taste and quality.

Sumatra Siamang Forest

Name: Sumatra Siamang Forest
Brand: Paradise Coffee
SKU: siamang
Price: 25.0 USD
Availability: OutOfStock

Regular price $25

Unit price per

Weight:

12oz

3x12oz

5lb

Grind:

Whole Bean

Auto Drip

French Press

Quantity:

only -106 left in stock

Coffee Profile

Continent: Asia

Country: Sumatra

Farm: Various

Process: wet-hulled

Region: Simalungun, Sumatra

Variety: Sigarar Utang, Typica

Roast Scale

Light Medium Dark

Tasting Notes

Cane sugar, white grapes, fresh herbs, buttered toast and toffee.

Background Info

This lot was produced exclusively for us by Lisa and Leo Wiriadjaja. They operate their own small farm: Lisa and Leo's Organic coffee and also source cherry from the surrounding area in Simalungun Sumatra to process. The coffees from this area they named after the Siamang forest that surrounds them, where Siamang Black gibbons and Thomas Leaf monkeys can often be heard.

Processed in the traditional Sumatra way, Deep notes of fresh herbs and spices are derived from the wet-hulling process called giling basah which is common in Sumatra.

We first tasted their wet-hulled coffee several years ago and were stunned with the complexity and clarity of the cup. Leo has been perfecting this drying process for more than a decade, and combined with their special fermentation process the call Nira, the coffees are truly some of the best of this style from Sumatra.

Nira is the name for the sweet sap used to make palm wine. They cultivate local Lactic Acid Bacterias and Sacchromyces Serveciae Yeast from this sap to inoculate the coffee with, the ferment the coffee under water in an oxygen free environment.