Sumatran coffee is known for its full-bodied, earthy, and bold taste. It exhibits low acidity, making it a popular choice for those who prefer a smoother and less acidic cup of coffee. Our beans from Sumatra are dark roasted, which enhances their deep, intense flavor and imparts a syrupy and sometimes slightly smoky aroma.
Coffee grown on the island of Sumatra, Indonesia, is renowned for its unique and distinctive characteristics. Sumatran coffee is typically grown in volcanic soil, which contributes to its rich and complex flavor profile. The region’s tropical climate, high altitude, and lush vegetation create ideal conditions for coffee cultivation.
One of the most famous types of Sumatran coffee is Mandheling, named after the Mandailing people of North Sumatra. It is known for its heavy body, low acidity, and notes of chocolate, tobacco, and earthiness.
Sumatran coffee is often processed using the unique “wet-hulled” method, locally known as “Giling Basah.” This processing technique involves removing the coffee cherry’s outer skin and pulp, drying the beans partially, and then removing the parchment layer before they are fully dried. This method contributes to the coffee’s distinct flavor profile.
Whether enjoyed as a single-origin coffee or blended with other beans, Sumatran coffee provides a robust and memorable coffee experience. Its rich flavors and unique characteristics make it a favorite among coffee connoisseurs worldwide.
