An Indonesian dark roast with aromatic superpowers [Peet's Coffee Logo]( FRESH FROM THE ROASTERY [SUMATRA BATAK]( “A staggeringly sweet and spicy Indonesian heavyweight.” From the lush greenery surrounding the town of Lintong-nihuta comes Sumatra Batak, much loved by Indo-Pacific coffee aficionados. The wet-hulling process used by Batak farmers, called Giling Basah, exposes each bean to unique tropical influences. The dark olive green beans selected for this small batch smelled kind of woody, like other Bataks, but also surprisingly like clay soil that’s rich, wet, and surrounded by beautiful trees and vegetation. And the effect is staggering—March’s limited release Sumatra Batak is sweet and complex, dry and spicy. It took two batches to warm the roaster to just the right temperature. The coffee was slow to roast at first, but once it picked up, it moved faster than a typical Sumatra. The first crack was soft yet audible, followed by a second crack that was so quiet you had to lean close to hear it. Luckily, it was easy to finish roasting this Sumatra by observing the beans change color. That made up for the quiet pop. The fragrance of the beans is known to fill a whole room—some might call it Sumatra Batak’s superpower—and the Roastery was filled with aromatics of dry wood, forest-floor leaves, and a hint of pepper. We think this coffee’s hefty body really comes through when brewed in a press pot. Topping it off with splash of cream would be welcome, but taste before adding sugar, as its syrupy nature is plenty sweet. — John Nicolini and Michael Madden, Roasters [SHOP SUMATRA BATAK]( [SUBSCRIBE TO OUR SMALL BATCH SERIES]( [UNLOCK 15% OFF WHEN YOU SIGN UP FOR TEXTS](
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