Sumatra is iconic for syrupy body, herbal depth and low acidity. In the right hands, its wet-hulled and fully washed lots move from muddy stereotypes to layered cups built for both adventurous drinkers and chocolate lovers.
“Sumatra” on a bag can hide huge variation. Here’s how different highlands shape our selections — and which profiles earn a place in our lineup.
High-elevation smallholders around Lake Laut Tawar; organic and cooperative-led production is common.
Volcanic soils and sloping farms south of Lake Toba.
Often used as broad trade names; we treat them as specific highland sources when traceability allows.
Emerging projects in Aceh and North Sumatra exploring fully washed and natural processes.
Sumatra sits on volcanic massifs with rich, dark soils and high rainfall. Smallholders typically farm mixed plots of coffee, fruit and shade trees, with picking and primary processing often handled at home before beans move through village collectors and mills.
The hallmark wet-hulled (Giling Basah) process removes parchment at higher moisture than fully washed coffees, then dries the exposed bean. Done well, it builds heavy body, deep sweetness and signature earthy-spice complexity. Done poorly, it drifts into musty, rubbery or acrid cups — profiles we deliberately avoid.
Elevation, drainage, and mill discipline separate truly compelling Sumatras from generic “dark Sumatra.” We look for traceable networks where selective picking, clean flotation, managed drying and lot separation are part of the story — whether the coffee is wet-hulled, washed, or part of a controlled natural experiment.
Our goal: Sumatra that tastes intentionally deep and layered, not accidental or dirty.
Sumatra’s coffees are moved by people: smallholder families hand-pulping and drying, collectors aggregating parchment, and mills that can either protect or lose quality. Markets, mosques, and mountain towns sit just down the road from drying patios. As we formalize relationships, this is where we name the co-ops, processors and communities we trust — and how those connections translate into more stable quality in your cup.
Use rich, grounded imagery — volcanic lakes, misty ridges, village drying patios — to connect guests with the origin behind those deep, syrupy cups.
Last updated: November 8, 2025