Starbucks Coffee Sumatra Dark Roast Coffee Review – January 25, 2020

January 25, 2020

Daily Coffee Review

I have a problem.  It started about a year ago and it’s been getting worse lately.  Actually I need to rephrase…WE have a problem, that is, my beautiful wife and I.  She keeps breaking coffee cups.  There I said it. Yesterday she got out of the car and crash, I heard it off in the distance, and then some loud Romanian words that sounded like “Chowzu Voot Back Zit Mother******!”

Now normally I wouldn’t be concerned, but we are on something like #4 for the year and I like my coffee cups.  I like going into the cupboard each morning to see my little friends waiting for me.  “Baby, you gotta stop killing all my little friends!” I know it’s a good excuse to find more little friends. I could even make it into a gift idea for Valentines Day. “Here baby, I got you these beautiful coffee cups.” I’ve seen some of the best coffee cup designs on the internet.  I don’t know what to do, this has to stop, maybe we need a “sit down”

Enough about my problems and onto our best coffee review of all time.  I need a strong dark blend today to help my current separation anxiety issues as I try to type into Google Translate what sounded like Chowzu Voot Back Zit Mother******

So today, the coffee review for January 25, 2020 is Starbucks Coffee Sumatra Dark Roast

Coffee Maker

Bodum Chambord French Press

Coffee Water Temperature

200 Degrees Fahrenheit / 94 Degree Celsius

I use our AICOK Stainless Steel Kettle to boil the water in under 2 minutes

Coffee Filter

None

Coffee Roast

This is a dark roast coffee

Coffee Aroma

The coffee aroma is big on this bag of ground coffee. It has heavy earthy coffee, and dark aromas of smoky sod, mud and swamp (seriously it smells a little like a swamp, but in a good way).

Coffee Body

The body of the coffee is big, it’s bold, it’s like Wilt Chamberlain met Rosie O’Donnell in a dark alley and they decided to have a super child of height, weight and aggressive behavior.  There’s a big bad image here and it’s something you need to pay attention to whether you like it or not.

Coffee Sweetness

The coffee is a little sweet to me, just a little.  There is a little sweet spice to it, almost like the taste you would first get from a small amount of sriracha when it first hits your tongue.

Coffee Acidity

The acidity level is medium high on this coffee.

Coffee Mouthfeel

The coffee has a smooth feel with a slight hint of crispness.  I would have expected this to be a little more rich, but I’m getting more of some type of citrus or floral flavor at the very end, which surprises me, but it’s not a bad thing.

Coffee Finish

The finish on the coffee is long and big, you can taste the earth, you can taste a slight hint of that mineral component and the muddy swamp, but it’s very enjoyable and has a nice balanced taste on my palate.

Summary

If we continue at this rate I’ll be drinking coffee straight from the carafe by Christmas, She’s gotta get some help, or I’m gonna be yelling “Chowzu Voot Back Zit Mother******!”, very soon.

OK I’ve had this coffee in the past and it’s always been one that I’ve enjoyed more in the colder months because it’s so dark and bold.  I do know there are many people who enjoy blending this coffee with other Starbucks blends to give the more medium bodied coffee a little more kick.  It’s a solid coffee and it’s a great value which is what Starbucks is all about.  I can’t stress enough though that the French Press makes this a much more enjoyable experience, so if you have a press, take the opportunity to use it with this coffee.

CoffeeStrong.org Score

Starbucks Coffee Sumatra Dark Roast Score:  90 points / 100

All About Sumatra Coffee

Volcanoes formed many of the Indonesian islands in Southeast Asia. Sumatra is unique even among its other Indonesian coffee-growing islands and areas. Sumatra, being the second largest island off the coast of Indonesia, is only one of many islands that support the coffee epidemic along with Sulawesi and Java being the other main contributors. As a whole, Indonesia is the fourth-largest coffee-producing country in the world.

The mountainous geography along with the rich soil cultivated from the eruptions make Indonesia the perfect place to grow coffee beans! Roughly 15% of all the coffee grown in Indonesia is Arabica – like the Sumatra Mandheling coffee bean – which meets the standards of gourmet quality coffee. The other 85% is the Robusta species, a commonly used coffee for commercial blending. Coffee grows best in cooler tropical temperatures a few hundred meters above sea level. The rolling hills north of Lampung are ideal for Robusta varieties.  Coffee has been grown here for generations, and many farms are filled with coffee bushes more than a half-century old.

Sumatran’s Unique Characteristics

Sumatran coffees have long been distinct for their earthy, savory, somewhat vegetal or herbaceous characteristics. Partly contributed by the climate and the mix of varieties grown, but also due to a specific post-harvest processing style called Wet-Hulling. This unique style of handling and drying the bean is largely responsible for Sumatran coffees’ unmistakable flavor characteristics, but also their normally greenish-blue hue. It’s known locally as Giling Basah and gives much of the unique qualities to these coffees. The unique method also creates the trademark flavor profile of low acidity and a richness that lingers on the back of the palate while giving the green, unroasted beans a dark color.

The Wet-Hulled process was developed specifically to speed up drying and efficiency in a rainy climate that clouds most of the year.  In this process, coffee farmers will typically harvest their coffee cherry and “depulp” it by hand at their farm or home. The skinned beans are bagged and left to ferment overnight. Then it’s brought either to a coffee marketplace or directly to a “collector,” or collection point, where the beans are purchased at anywhere from 30–50% moisture, with their remaining fruit or mucilage still partially intact. The coffee is then combined and hulled (has its parchment removed) while it is still in this high-moisture state. Removing the parchment layer allows the coffee to dry much faster on patios or tarps even in the humid conditions. The coffee is then dried to the more commonly 11–13% moisture in order to be prepared for export. Sumatra has a wet climate which is great for growing coffee; however, it makes for processing challenges. The wet hulling leaves the coffee’s moisture well above the 11% for a long time usually, until it’s exported. This is where the uniqueness comes from.

While Sumatran coffees are typically characterized by their full bodies and low acidity, the aromas feature more earthy, spicy, wild, and mossy tones. Some might say it taste like wild mushrooms.

Why Sumatran coffee is roasted dark

There is a high variance in characteristics partially from the multi-stage processing method and using homemade hulling machines, so to counteract, the coffee is usually roasted dark. This builds on their body and adds a roast-induced richness to the beans.

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