Sumatra Coffee

Cupping Notes: Medium Acidity, Syrupy Body, Dark Chocolate, Dried Fruit, Earthy, Long Lingering Body

Region: Aceh, Takengon

Coop: Koperasi Baitul Qiradh Baburrayyan (KBQB)

Altitude: 1100 - 1600 M

Processing: Giling Basha (Also known as Wet-Hulling)

Varietal: Tim Tim, Typica, Ateng, Onan Ganjang, Jember

Sumatra coffee is famous for being one of the most distinctive and "wild" coffees in the world. Sourced from the lush volcanic islands of Indonesia, it is prized for its heavy, syrupy body and a unique flavor profile that stands apart from the bright, fruity notes of African or Central American beans.  

​Sumatra Mandheling: The Earthy Exotic

​Discover the deep, rustic soul of Indonesian coffee. Our Sumatra roast is defined by its incredibly low acidity and a thick, velvety mouthfeel that lingers on the palate. Thanks to a traditional processing method called Giling Basah (wet-hulling), these beans develop a complex profile of dark chocolate, cedar, and sweet tobacco, often accented by herbal hints of forest floor and warming spices like nutmeg. It is a bold, "moody" brew that excels as a dark roast and holds its own beautifully with cream or as a powerful base for espresso