Sumatra

Sumatra, in Indonesia, has an unmistakable style. The climate is so humid that the grain costs to dry, so the wet gilling (gilling basah) is used: the scroll is removed when the grain is still between 30 and 50% moisture and it is finished drying later. The green grain is left in a blue green color.

The result is a cup of heavy body and little acidity, with earthly notes, cedar and herbs. Divide opinions: some find it deep and comforting; others too rustic.

• Aceh (Gayo) and Sumatra del Norte (Lintung): the main regions.
• "Mandheling" is a commercial name, not a region.

It grows between 1,100 and 1,700 m, with a wide harvest, about October to June.

It goes very well in French press, espresso and milk. A full city of yours round his body without burning it. If you like, try also Sulawesi: same process, cup something cleaner.