Sumatra – Indonesia
Cupping Notes:
Layered and complex with notes of black tea, warm brown spice, and gentle citrus.
Region: Sumatra, Indonesia
Altitude: 1,000–1,500 meters above sea level
Process: Wet-hulled (Giling Basah)
Varietals: Catimor, Typica
Grade: Grade 1, Double Picked
Certification: Conventional
About the Origin:
Coffee from Sumatra is shaped by unique microclimates and traditional farming practices that encourage slow cherry development and deep flavor expression. This lot is produced by smallholder farmers cultivating small plots of land across remote villages, where coffee remains a vital source of income and community connection. Cherries are hand-pulped and processed locally using the traditional wet-hulling method, a technique distinctive to Indonesia. This approach, combined with the region’s humid environment, results in coffees known for their depth, syrupy body, and nuanced spice and tea-like characteristics.