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.
This Sumatra peaberry shows matched sweetness and body, flavors of brown rice syrup, dark berry, and papaya. Its herbaceous with notes of horehound and sweet basil. Flavors shift toward rindy citrus (especially in Full City roasts), and with a long, sweet finish. City+ to Full City+. SO Espresso. Learn More
A solid example of Aceh coffee, heavy earth toned, rice syrup sweetness, pipe tobacco, bitter cacao, and fresh cut wood. A complex Sumatra, with the low acid/big body you expect from the region. City+ to Vienna. Learn More