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Artisan Roast: Sumatra, Burni Telong, Giling Basah

Tasting notes: Rich dark chocolate melds with warming cedar spice and orange citrus. An exotic, roast forward single origin sumatran born for lovers of milk-based coffee drinks and espresso

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From Artisan Roast:

The unique sensory experience of Sumatran coffees has always been the central point of our much loved Janszoon blend. A lot of this distinctive flavour originates from the Giling Basah method of processing coffee after harvesting. This involves peeling the final delicate parchment skin away from the coffee we roast while the seed is still fairly wet, hence the western name for the process, wet-hulling. When mastered, Giling Basah produces striking, exotic coffees with an instantly recognisable quality.

Refining this process, building transparency and getting recognition for the smallholders of Northern Sumatra is a goal of Mahdi Usati the local collector that curated this micro-lot. Mahdi works with a network of smallholder families who live under the shadow of the Burni Telong volcano in the heart of the Aceh province. This lot takes the name of the volcano and combines the harvest of 60 farmers. Madhi collects the coffee when it has been pulped and then carefully wet hulls and dries each delivery separately, only combining the farmers harvests after tasting them.

The result of this care and attention takes Sumatran coffee to the next level in quality. The dark chocolate flavour that is so appealing with this origin remains the foundational flavour along with an exotic positive cedar/nutmeg brown spice. Orange citrus, passion fruit and dried apricot flavours then follow on the finish, complimented by a viscous maple syrup like texture.

We’ve developed this roast to bring out the most of the chocolate and spice like character, making it ideal as a single origin espresso or for people who enjoy milk with their coffee. Its also a great way for Janszoon drinkers to try out the world of single origin coffees while still having a comforting level of familiarity.

Farm/Coop: Burni Telong
LETTERBOX friendly (single bag): YES
Altitude: 1300m - 1600m asl
Origin: Sumatra, Asia-Pacific
Region: Karang Rejo, Panji Mulia & Babbusalam Redelong Districts, Aceh Province, Sumatra, Indonesia
Owner: 60 Producers Surrounding The Burni Telong Volcano From
Process Method: Giling Basah

Roasterr: Artisan Roast

Brewing notes

Espresso Recipe: It brews a dark chocolate and cedar/nutmeg spice like espresso with orange citrus on the finish and maple syrupy like mouthfeel. Ratio: 1 : 1.75 ratio / 18g : 32g; Brew time: 35 seconds; TDS: 11.0%; Extraction: 20.26%
LETTERBOX friendly (single bag): YES

Delivery prices to United Kingdom


Initial collection: Artisan Roast - Edinburgh

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Tasting record

Method Dose Grind Time Volume Comments
e.g. Espresso 18g Vario 1E 25secs 30ml A bit finer next time would be better.