Bright, creamy sweetness, and a bold tea-like finish gives the Pantan Musara the classic Sumatran coffee experience. The tang of candied lemon wakes your senses before the rich, buttery, cooked sugars of caramel take over. This intense candy combination settles into a robust, malty black tea finish. The Pantan Musara is perfect for anyone familiar with delicate washed coffees or looking for a little variety in their morning cup.
The Pantan Musara washed comes to us from a small mill found in the Pegasing district of Takengon, in Sumatra’s coffee-famous Aceh region. The mill is run by Cup of Excellence winner Asman Arianto where he produces both washed and natural coffees. Due to the humid climate and cloud cover commonly found over the island, washed coffees are rarely produced. This led to the development of the wet-hulled process, locally known as Giling Basah, allowing coffees to dry much faster by removing the parchment layer while the beans are still in a high-moisture state. This unique style of processing is largely responsible for Sumatran coffees’ unmistakable flavor characteristics as well as their abnormally greenish-blue hue.
Want to learn even more? Check out our detailed write-up!
Bright, creamy sweetness, and a bold tea-like finish gives the Pantan Musara the classic Sumatran coffee experience. The tang of candied lemon wakes your senses before the rich, buttery, cooked sugars of caramel take over. This intense candy combination settles into a robust, malty black tea finish. The Pantan Musara is perfect for anyone familiar with delicate washed coffees or looking for a little variety in their morning cup.
The Pantan Musara washed comes to us from a small mill found in the Pegasing district of Takengon, in Sumatra’s coffee-famous Aceh region. The mill is run by Cup of Excellence winner Asman Arianto where he produces both washed and natural coffees. Due to the humid climate and cloud cover commonly found over the island, washed coffees are rarely produced. This led to the development of the wet-hulled process, locally known as Giling Basah, allowing coffees to dry much faster by removing the parchment layer while the beans are still in a high-moisture state. This unique style of processing is largely responsible for Sumatran coffees’ unmistakable flavor characteristics as well as their abnormally greenish-blue hue.
Want to learn even more? Check out our detailed write-up!
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