They also sell some single-origin Sumatran coffees, but I don’t like them very much. They use it as a base for their various espresso blends. Starbucks is a major buyer in the Sumatran coffee marketplace. Typically, coffee roasters match that with a relatively dark roast, though you can find coffees treated with other roasts (and even processed using different methods) in the market. Here’s the standard read on Sumatra beans – the coffee should be full-bodied, rich in flavor, and low in acid. Traditional processing methods result in a low-acid bean that has world-class mouthfeel and body for days. All that turned-earth richness acts as a base for the high touches of chocolate and even mushroom. ![]() The best Sumatra coffee is earthy and rich, with a natural creaminess.
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