Herbaceous and earthy. Plum and dark chocolate flavors.
Sold in 5 lb. (80 oz) bags
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Among coffee-producing countries, Sumatra is a remarkable sort of outlier. Though the Pacific island came to grow coffee because of European influence, like much of the rest of the "New World," the coffees produced in this region are special and specific to the natural environment, traditions, and culture of Sumatra.
The majority of coffee produced in Indonesia is processed in a manner called wet-hulled or semi-washed. Farmers remove the pulp from the coffee, overnight-ferment it to soften the mucilage layer, and wash it off the next day while still at a high moisture content.
The classic and much loved flavors in Sumatran coffee can be attributed to the wet-hulled process: earthy, smoky, meaty, savory, and bold. Clean cups are especially valuable and bass notes of the Indonesian profile can be nicely complemented by some sparkling acidity.