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Out to dinner, over a lunch meeting or all day in the office, keeping it smooth is important. Queue Electric city’s Velvet blend. A rich balance of Indonesia coffees such as Sumatra.  Sumatra is the second-largest island in the Republic of Indonesia. Sumatra Mandheling coffee is grown on the lofty volcanic slopes of Mount Leuser near the port of Padang, in the Batak region of west-central Sumatra. “Mandailing,” spelled here correctly, is technically an ethnic group in Indonesia, not a region, as is Batak, and adding as smooth and well balanced South American coffee. Velvet keeps you aware and confident to ensure your next move is smooth. 



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     We wanted to create coffee blend that would provide the correct taste profile when using a French press. I happen to have had some Sumatra from Batak, specifically using the Giling Basah, a unique method used in the production of Sumatran coffees, results in a very full body with a concentrated flavor, garnished with herbal nuances and a spicy finish. It involves hulling the parchment off the bean at roughly 50 percent moisture content (compared to 10 to 12 percent moisture, in most other regions). Along with some beautiful Huila from Colombia on the cupping table.   I started tinkering with the roast profiles to see if I could get these coffees to blend well enough to get that gorgeous mouthfeel when drinking coffee prepared by a full emersion press.  As it turns out the coffee was so smooth that we decided to name it Velvet. It’s roasted to peak profile at a city roast (medium to dark) with a slightly darker roast of a city+ (the Colombian). This coffee proves to be super smooth.  Velvet is a restaurant and office coffee favorite, so we usually advise most chefs looking for a smooth crowd pleaser to serve this coffee in their restaurant.   

Additional information

Weight N/A



Heirloom, Caturra, Typica


Various Select


1200 – 1700 MASL


Full Bodied, Medium – Dark


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