Hands down, one of my favorite reserve offerings is aged Sumatra. When I heard it was coming back, I immediately made a trip to the Roastery and grabbed several bags from the scoop bar. Aged Sumatra has never stuck around long enough for me to do a coffee pairing with it, and I was determined to do it this time around.
This lot of aged Sumatra was resting for three years. The aging process is methodical, as the beans must be handled carefully and tasted regularly. Time and effort are well rewarded in this case. The result, intriguing saddle-leather aromas with flavors of butterscotch and maple….