Sumatra

Heavy, earthy, and unapologetically bold — this is the coffee for people who want a cup with weight and presence. Sumatra from the Aceh province is one of the most distinctive origins in the world, and this one lives up to that reputation.

Tasting profile

• Roast: Medium-dark to dark

• Notes: Dark chocolate, dried fruit, earthy, cedar

• Body / Acidity: Syrupy, heavy body; medium acidity

• Process: Giling Basah (wet-hulled)

The story

This coffee comes from the Takengon region of Aceh, sourced through the Koperasi Baitul Qiradh Baburrayyan (KBQB) — a well-regarded Acehnese cooperative. Grown at 1,100–1,600 meters, the varieties include Tim Tim (a local Timor hybrid), Typica, Ateng, Onan Ganjang, and Jember. The wet-hulling process — known locally as Giling Basah — is unique to Indonesia: the parchment is removed from the bean while still moist, then the bean is dried again. This is what gives Sumatran coffees their distinctive low-acid, heavy-bodied, slightly earthy character. It is not a processing mistake — it is the intended result, and it produces a cup you cannot find anywhere else.

How to brew

French press is the ideal method — the metal filter allows the heavy oils to pass through, which is exactly what makes this coffee what it is. Use a coarse grind, brew at 200°F for 4 minutes. Also excellent as espresso or in a stovetop Moka pot. Avoid paper-filtered methods if you want the full body; the paper absorbs too many of the oils.

Why it's in our collection

Every well-curated coffee catalog needs a Sumatra. This is the anchor on the heavy, earthy end of the flavor spectrum — the counterpoint to bright origins like Kenya and Tanzania.

FAQ

• How fresh is this coffee? We work with roasters who ship to us regularly so beans reach you within weeks of roasting. Store in an airtight container away from light.

• Whole bean or ground? Available in whole bean, standard, espresso, and coarse grinds — pick at checkout.

• Available as a subscription? Yes — subscribe and save 10% on every order.