Sumatran coffees are recognised as delivering exceptional flavor, body and sweetness.
They are unique in the coffee world being the only major origin that uses the wet-hulled processing method.
This creates a coffee bean unlike any other - high in moisture levels and in the raw or green state it is ugly in appearance (although once roasted it evens out in color, but there is still the signs of mottled appearance).
Sumatran coffees became famous from the original Mocha Java blend where Ethiopian and Indonesian coffee were blended together to create a powerful and exotic coffee experience.
Many of the farms and plantations in Indonesia are small landholders. They produce their cherry and offer these lots up for grading and processing at pulp mills.
It's fair to say that Sumatran coffees punch well above their weight. At times they can overpower Kenyans and African coffees in sheer boldness of flavour and acidity.
The sweetness from a properly brewed Sumatran is intense and can be barely matched by any other origin.
Due to the labour intensive and risky (mould, ferment, etc.) process of wet hulling the history of Sumatran coffees has been somewhat maligned with talk of funky forrest floor notes.
The coffees are wild and spicy and when you get a clean lot the complexity know no bounds.
Over the last 4 years the demand for quality Sumatrans has well and truly outstripped supply. Short supply has also been due to bad weather at key harvest times destroying crops and leading to lower yields.
US coffee companies started to buy up large harvest of quality Sumatran coffees which resulted in price spikes.
We have sourced a beautiful lot from the Pondok Baru Village and Redelong village, Bener Meriah, Central Aceh.
This tradtional Grade 1 arabica offers a wonderfully intense flavor of caramel and chocolate with a clean citric acid finish. It's as close to a CLASSIC Sumatran as we have cupped in years.
Dark cup with blackcurrant note upfront with soft cedar and coriander seed mid-palate
Toffee and dark fruit sweetness throughout.
Well balanced, tart, sustained acid and syrupy, full body. Intense, very long burnt toffee and molasses finish.
Coating and lingering.