Sumatra Classic Mandheling
Well, we haven't had Sumatra Classic Mandheling on offer for a while and now it is back and quite good this time around. Tom and I were talking about the methodology we use here at Sweet Maria's to determine which coffees to procure and offer up to our customers and this Sumatra is a good example of how selective we tend to be. In any given week Tom may cup half a dozen or more Sumatra coffees looking for the best lots with the right cup characteristics. The cupping room is normally piled high with sample trays, waiting to be cupped , I've seen weeks when Tom is cupping as many as 40 different samples in one week! Out of that amount he might chose only 3 or 4 coffees to add to our list. So, I think our methodology comes down to two main factors: freshness of the lot, and cup quality (duh!). All of our offerings are current crops and we start to get nervous about freshness if we've had a coffee for as little as three months. And when it comes to cup quality, Tom always approaches cupping samples with a fresh palate and doesn't pick coffees based on the name on the bag or how good it was last season. It has to prove itself in the cup! Now, I know most of you know this stuff already and that is why you are even bothering to read this rambling rant. I just wanted to make sure we communicated as much as possible about how we do things differently here at Sweet Maria's. OK, back to the coffee we are roasting today: Sumatra Classic Mandheling. We sample roasted to four different levels and settled on the second darkest roast, which is right around FC. This coffee will taste great roasted even darker but we are going to try and steer clear of second crack this time around.