INDONESIA EMPUS SAID RARA

There is nothing much better than buying directly from a farm and having access to converse directly with the producer. Working with Empus Said let us live a life of being a micro coffee roaster. Rather than go for traditional wet-hulled process coffee, Empus said he was exploring the potential of the honey process for his coffee.

Processing coffee at its origin is not as simple as written in a text book. The challenges of climate, location, facility, and harvest quality have been constant, especially for a small producer like Empus Said. When working on his new honey processing method, Empus Said implemented dry fermentation prior to the to the drying stage. This adds another layer of complexity and depth to the Sumatra coffee flavour.

After multiple seasons of tasting coffee from Empus Said, the honey process always comes on top. The complexity, depth, structure, and flavour composition showed the remarkable taste and flavour of honey-process Sumatra coffee. The coffee carries a gentle aroma of tropical fruits like watermelon and passion fruit, as well as mixed berries like cranberries and blueberries. The experience becomes more interesting when you can pick up watermelon, guava, soursop, and pam sugar flavours. The gentle bubblegum finishing just completed the whole experiment, enjoying fine Sumatra coffee. Empus Said did a great job producing such a delicious coffee.