Sumatra
When we say “Sumatra,” we mean carefully handled lots from places like Aceh and Lintong — structured, cocoa-toned, gently herbal, and sweet rather than muddy or aggressively funky.
Classic & Careful • Highland Potential
From wet-hulled classics in Sumatra, Java, and Sulawesi to high-grown lots in Papua New Guinea and Timor-Leste, this corner of the Pacific is all about balance. We chase coffees that keep the character — spice, cocoa, herbs — but dial back the caricatured “funk” in favor of clean, structured cups.
We split this region into two lanes: classic Indonesian islands where careful wet-hulling and washed processing keep things clean and cozy, and high-elevation islands where we feature lots only when clarity, traceability, and character line up.
When we say “Sumatra,” we mean carefully handled lots from places like Aceh and Lintong — structured, cocoa-toned, gently herbal, and sweet rather than muddy or aggressively funky.
Volcanic soils and long coffee history give Java a more classic, balanced profile — think baking spice, mild earth, and chocolate with enough structure to hold up in blends and cozy single origins.
High-elevation lots from Tana Toraja and surrounding highlands can show off layered sweetness, spice, and savory depth — when processing is on point and moisture is well-managed.
PNG is where we look for high-grown lots with sweetness, juicy acidity, and a little wild character — but only when sorting and processing keep the cup clean and clearly expressive.
An emerging favorite when we can secure traceable, clean lots — Timor-Leste can bring cocoa, gentle spice, and stone-fruit accents with a story-forward supply chain.