Sumatra coffees are famous for their peculiar flavor profile, low acidity, thick body, and rustic flavors that can often be described as earthy. Much of the flavor comes from the way Sumatras are processed, the wet-hull method , not to be confused with wet-processed coffee. The flavor of typical wet-hull Sumatra is polarizing among buyers. Some love it, but they must bracket this type of flavor profile because it would be considered unacceptable from any other origin besides Indonesia. Each coffee drinker has to discover if this type of flavor is right for them, or not; whether it's a go-to daily drinker, an occasional diversion, or flat-out unacceptable.Read more…

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  1. This coffee dog is catching some shelter under the cover of coffee trees, Aceh

    Sumatra Aceh Tenang Uken

  2. Local Aceh farmer with coffee drying on tarps

    Sumatra Aceh Tengah Bies

  3. The sprawling branches of Djember shrub in Aceh

    Sumatra Blue Toba Sibisa Motung

  4. Checking out a wet hulled coffee in Lintong Nihuta. You can see how wet it still is, the blue-green hue from drying without parchment.

    Sumatra Lintong Sigumpar Village

  5. Tim Tim shrub in Gayo, one of the more commonly seen cultivars in this area

    Sumatra Wet Hulled Lues Cike

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