Sumatra Coffee
Earthy. Bold. Richly Complex.
Our Sumatra comes from the highlands of Aceh, Takengon, where the beans are grown at altitudes between 1,100 and 1,600 meters, benefiting from the cool mountain climate and fertile volcanic soil. This coffee is known for its unique and complex flavor profile, influenced by the traditional Giling Basha (Wet-Hulling) processing method, which contributes to its signature earthy, full-bodied character.
The result is a deeply satisfying cup with a syrupy body, medium acidity, and a long lingering finish that invites you back for more.
Cupping Notes:
☕ Flavor: Dark chocolate, dried fruit (think raisin or prune), with earthy undertones
☕ Body: Syrupy and smooth, with a rich mouthfeel
☕ Acidity: Medium, offering a gentle lift without overpowering the rich flavors
☕ Finish: Long, lingering, and satisfyingGrowing Region:
- Region: Aceh, Takengon
- Altitude: 1,100 - 1,600 meters above sea level
- Coop: Koperasi Baitul Qiradh Baburrayyan (KBQB)
Processing Method:
- Giling Basha (Wet-Hulling): This traditional method, unique to Sumatra, gives the coffee its distinct earthy and full-bodied characteristics while reducing acidity.
Varietals:
- Tim Tim
- Typica
- Ateng
- Onan Ganjang
- Jember
Best For:
- Brewing in a French Press, drip, or pour-over for maximum flavor extraction
- Coffee drinkers who enjoy bold, earthy flavors with rich chocolatey and fruity undertones
- Pairing with hearty breakfasts or desserts that complement its sweetness and complexity
