Disclosure: Pull & Pour received coffee samples for this post, however, as always, all opinions are 100% my own.
I was initially introduced to High Bank Coffee Roasters a few months back when I had the opportunity to try their very impressive Colombian Geisha. When I saw they had a Sumatra coffee that included notes of grape soda, cocoa, and jam, I knew I had to give it a try. Sumatran coffees are usually dark roasted and earthy, so I was intrigued by not only a Sumatran coffee promising more fruit-forward notes, but also one that is naturally processed (“Naturals are a rarity in Sumatra, and due to the humid climate it takes much longer for the fruit to completely dry”1). As with High Bank’s Colombian coffee from a few months back—I was not disappointed.
The coffee begins with a sweet fragrance filled with milk chocolate, raisins and a variety of fruit notes. During bloom I smelled some intense sweetness and for the first time the grape notes presented themselves. In the flavor I tasted grape-flavored candy, chocolate, and various berry notes. I came to grape-flavored candy because it was more than just a natural grape flavor; it was instead an intensely sweet flavor that reminded me of artificial grape flavoring (which is likely where they got the grape soda flavor note as well). The flavor was juicy and jammy—a combination that is always a lot of fun. The coffee had a smooth, semi-full mouthfeel and a nice, bright acidity that lingered long through the aftertaste.
This coffee was such a treat to try. If I would have blind taste-tested this, Sumatra would never had even crossed my mind as a possibility for the origin. This was the first time I’ve ever had a coffee with anything close to this profile from that region. Once again High Bank Coffee Roasters delivers with a unique, surprising and incredibly delicious coffee.