The Pantan Musara is so fresh tasting. The cup has some great forward sugary sweet cola flavors that are supported with caramel and toffee in the background. It's got some juicy citrus and apple notes that hit the side of the tongue and jammed red fruits that hit the center with a hint of Kenyan-esque tomato that brings it all together in the most delicious way. The finish is sweet and lasting.
Our importer sent in a sample of this coffee saying it was "the best washed Sumatran coffee we've ever had"
They weren't lying. I sure hope this is the harbinger quality to come from Sumatra in the years to come.
There are many local logistical challenges that seem to historically impede plentiful high quality offerings. Unfortunately in the past, Sumatran coffees were almost evaluated on a curve, saying something like, 'it's good ... for a Sumatran'
Not with this coffee. It's amazing. Period.
region Pantan Musara, Pegasing, Takengon, Aceh
farm Various Smallholder Farmers
variety Gayo 1, Gayo 2, Catimor, Abyssinia
altitude 1550 masl
proc. method Washed
"This coffee comes from a small mill in the Pegasing district of Takengon, in Sumatra's coffee-famous Aceh region. The mill serves several small coffee producers within the Pantan Musara villages; several years ago, these producers were dislocated from their homes and land because of a natural disaster, and they have rebuilt their lives and farms with a new focus on coffee. Unlike the vast majority of other Sumatran coffee receiving and processing centers, this mill is producing Washed coffees, as well as Naturals.
Coffee is delivered to the mill by producers in the area, and for Washed coffees, only fresh red cherries can be purchased. The Washed coffees are fermented for 36 hours after being depulped, then washed four times to remove the mucilage. It's then spread into a drying house or on raised tables to dry for 14 days or so."