Last updated: 2026-09-10T16:45:54.413Z

[0.0 out of 5 stars — 0 classificações](https://www.coffeelist.co/pt/b/denim-coffee/sumatra-kuala-bengi/reviews)

A partir de US$ 16,50/12oz

**Processo:** [Descascado úmido](https://www.coffeelist.co/pt/insights/processing-method/wet-hulled)

**Região:** [Aceh Tengah, Indonésia 🇮🇩](https://www.coffeelist.co/pt/insights/region/d868be1e-175f-4fdc-9a2d-4dea70d92e08)

**Variedade:** [Híbrido de Timor](https://www.coffeelist.co/pt/insights/variety/hibrido-de-timor)

**Altitude:** ~1300 m acima do nível do mar

## O que a marca diz

> Roast Level: Medium Light Agtron Score: 66 Tasting Notes: Almond, Cherry, Chocolate Region: Aceh Tengah Elevation: 1300-14600 meters Varietals: Tim-tim and Borbor Milling Process: Wet Hulled Drying Process: Covered Patios Harvest: 2026 About Sumatran Coffee: Before the 1970s, coffees in Sumatra were processed in the two most commonly found methods worldwide: washed and natural. In the 1970s, Japanese interest in Sumatran coffees led to the introduction of the Wet-Hulled process, a unique style of handling and drying that is largely responsible for Sumatran coffees’ unmistakable flavor characteristics, but also their normally greenish-blue hue. In Sumatra, coffee farmers will typically harvest their coffee cherry and depulp it by hand at their farm or home, allow it to dry for a very short time, then bring it either to a coffee marketplace or directly to a “collector,” or collection point, where the beans are purchased at anywhere from 30–50% moisture, with their mucilage still partially intact. The coffee is then combined and hulled (has its parchment removed) while it is still in this high-moisture state. The coffee is then dried to the more commonly globally accepted 11–13% moisture in order to prepare for export.

Original em inglês.

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# Sumatra Kuala Bengi

[Ver no site do torrefator](https://denimcoffee.com/products/sumatra-kuala-bengi)

12oz

US$ 16,50

(US$ 22,00/lbs)

2lb

US$ 33,00

(US$ 16,50/lbs)

5lb

US$ 69,00

(US$ 13,80/lbs)

## Perfil

### Características de sabor

**Corpo:** 38/100 — Leve e semelhante ao chá (0) to Encorpado e cremoso (100)

**Acidez:** 65/100 — Suave (0) to Vivo e ácido (100)

**Doçura:** 58/100 — Menos doce (0) to Muito doce (100)

**Amargor:** 35/100 — Amargor subtil (0) to Amargor pronunciado (100)

**Caráter:** 55/100 — Clássico (0) to Funky e original (100)

**Nível de torra:** Clara a média — 3/7, from Muito clara (1) to Muito escura (7)

## Notas de prova

Amêndoa

Cereja

Chocolate

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