This infused Sumatra from the Liberec-based roastery Mia Coffee builds on the exotic sweetness of lychee, tropical fruits, and a richer chocolate base. In the cup, it comes across as juicy, sweet, and aromatic, with a distinct lychee character that blends with fruity freshness and a subtle chocolate note. Thanks to the processing method used, it has an intense aroma, pronounced sweetness, and a more playful profile that isn’t afraid to step outside the classic notions of filtered coffee. It’s a coffee for anyone who enjoys unconventional, fruit-forward filters with a distinct aromatic signature.
The coffee comes from Sumatra, specifically the Toba region, where it is produced by farmer Bang Silalahi and a community of farmers focused on producing single-origin nano-lots. They work not only with coffee from their own organically certified farm but also with cherries from other growers in the area. Bang Silalahi is known as an innovator and visionary who began in 2004 with one hectare of land as part of a research project focused on sustainable agriculture and supporting local farmers. The coffee grows at an elevation of 1,400 meters above sea level, and the variety used is Catimor.
The processing method is anaerobic washed fruit enzyme-infused. After the ripe cherries are hand-picked and sorted, they are hulled and undergo anaerobic maceration using fruit enzymes—in this case, specifically lychee. It is this step that gives the coffee its distinctive exotic aroma and intense fruity sweetness. The beans are then washed and dried for up to 14 days to the desired moisture content of 13%. This is followed by the removal of the parchment layer, further sorting by size, and re-drying. The result is a distinctive and juicy filter coffee, where lychee and tropical fruits blend with a chocolate base.