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…

View as Grid List
  1. Archive
    Sumatra Wet Processed Gunung Gayo
  2. Archive
    Ripe Ateng cherry in Lintong Nihuta region
  3. Archive
    Ripe Ateng cherry in Lintong Nihuta region
  4. Archive
    Drying the fully washed and wet hulled coffees in one of the coop drying rooms
  5. Archive
    Wet process parchment coffee drying in a covered drying room in Aceh
View as Grid List