Gringo Nordic Coffee Roasters – Sumatra Batak

Well after last week’s coffee I really wanted to drink real specialty coffee again, and also show you guys an alternative to the coffee last week (can be seen behind today’s bag of coffee). This has greater quality, slower roast, better process of the bean and all in all a better cup of coffee.

This is quite different from what I usually drink, Sumatra Batak has a special taste to it, and it’s very full in its body and gives a flavorful punch when you drink it. A taste that lingers. If you read the description it says that: “a nice herbiness and an acidic taste that reminds of rhubarb; the combination is irresistible.”. I’ve done some cocktails that actually reminds of how the flavors of different notes hit in the mouth, herbs, acidity, sweetness and it really feels like a cocktail that I’ve done. It’s with rhubarb, thyme and ice white tea. So… I get of course a lot of rhubarb, herbs like thyme and/or rosemary with a bit of peat as a mouthfeel finish.

When I do a cupping I do the following:

1) Grind 11 g coffee in a medium-coarse grind, I’ll remember the coffee’s fragrances now when it is dry to compare with the let grounds later.
2) Pour 180 g of water at a temperature of 93 degrees Celsius.
3) Let it sit for 4 minutes.
4) Stir 3 times and try to find as many scents.
5) Remove all foam that’s formed on the top.
6) Wait for 6 minutes so the coffee cools down and to let the coffee grounds fall down to the bottom, then I’ll take my first slurp with a deep spoon. The idea is that you will spray the coffee inside your mouth. That way you will be able to easily recognize the tones contained in the coffee.
7) Wait for 6 minutes and do the same procedure, the reason behind step 7 is that it’s the most optimal time for tasting coffee. If the coffee is still good after 12-15 minutes, then it is a high-quality coffee!

Cupping notes:
Rhubarb, thyme, rosmary & peat.

Information and recipe for the coffee:

Origin: Indonesia
Variety: Sigararutang , Bourbon , Rasuna, Catimor
Producer:
Region: Lake Toba, Sumatra
Process:
Altitude:1 500 – 1 800 masl.

Pour Over: 

20 g coffee
300 g filtered water
60 g blooming 45 seconds
91 degrees Celsius

1) Pour 60g water for blooming for 45 seconds.
2) 45 seconds in, begin your second pour of 60g of water.
3) 1 minute and 30 seconds in, begin your third pour of 60g of water.
4) 2 minutes and 15 seconds in, begin your fourth pour of 60g of water.
5) 3 minutes in, begin your fifth pour of 60g of water.
6) Stop the dripper at 3 minutes and 30 seconds.

*Always rinse the paper filter with filtered hot water, don’t forget to wash the coffee server with clean water afterward, because the taste of the paper might linger.

Review:

Wow what a lovely coffee, this is a real everyday coffee that I wouldn’t get bored of. Something I like is that it’s very versatile and you can brew it however you want without failing to be frank.

I hope to see more Batak in the future since this is probably my first time. High end stuff over here, love it!

Rating: 6.5/10

The rating is only based on taste and quality and is not based on price.