Rich Cocoa • Malt • Syrupy Body Emerging from the mist-covered canopies of Northern Sumatra, Seirama celebrates one of the world's most distinct and wild coffee growing traditions. Here, thousands of small community farmers cultivate their shade grown crops with remarkable care, deeply connected to the rich volcanic soils and a processing heritage completely unique to this region. This lot delivers the legendary depth Sumatra is famous for: a bold, naturally low acidity profile defined by a massive, syrupy body and a deeply satisfying finish. Dark roasted to bring out its full sweetness, it is a rich, comforting cup that balances an incredibly pleasing note of rich cocoa with warm undertones of malt and rustic earth. Brew it as a heavy bodied filter coffee or a dense, syrupy single origin espresso. Seirama is a tribute to the resilient community farmers who work alongside fierce tropical elements, and to the bold, unforgettable flavors that have made Sumatran coffee uniquely beloved around the world. Origin: Northern Sumatra (Mandheling Region) Process: Semi-Washed (Wet-Hulled) Roasted For: French Press, Filter, or Espresso Tasting Notes: Rich Cocoa, Malt, Sweet Earth Brewing Instruction (French Press) Ratio: 1:15 (e.g., 30g of coffee to 450g of water) Grind: Coarse (similar to sea salt) Water Temperature: 92-93°C (198°F) Total Brew Time: 4 mins Brewing Instruction (AeroPress) Ratio: 1:14 (e.g., 18g coffee to 250g water) Grind: Medium-Fine (finer than French Press, similar to table salt) Water Temperature: 85-88°C (185-190°F) Method: Inverted Brewing Instruction (Espresso) Coffee Dose: 17-20g Grind: Fine-Coarse (for Espresso) Water Temperature: 93-95°C Extraction Time: 27-32sec Extraction Volume: 38-40ml
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