Sumatra – Coffee Origin

Sumatran coffees are legendary for their syrupy body, dark chocolate depth, and earthy, herbal complexity. Wet-hulled using the traditional Giling Basah process, they produce a uniquely bold and low-acid cup.

FARM: Smallholder Producers 
REGION: Sumatra 
CUPPING NOTES: Black Tea, Brown Spice, Citrus 
ALTITUDE: 1,000 - 1,500 MASL 
PROCESSING: Wet-hulled 
VARIETAL: Catimor, Typica 
CERTIFICATIONS: Gr1 DP, Giling Basah 
DETAILS: The unique microclimates of Sumatra encourage slow 
cherry development, producing coffees with distinctive earthy depth 
and layered complexity. Coffee is a cornerstone crop in the region, 
providing income for thousands of smallholder farmers across 
remote villages. Produced by smallholder farmers who typically 
cultivate coffee on 1–2 hectare plots, this coffee is part of a long 
tradition of community-driven agriculture. Farmers often hand-pulp 
and ferment the coffee locally, using simple methods passed down 
through generations. Many communities invest in shade-tree 
planting and soil stewardship to maintain long-term productivity 
and protect their surrounding ecosystems. This lot is classified as GR1 
DP (Grade 1, Double Picked) meaning it has undergone careful hand
sorting twice to meet the highest quality standard for export. It is 
processed using wet-hulling (Giling Basah), a traditional Indonesian 
method where parchment coffee is hulled at a higher moisture 
content than fully washed coffees. This unique step, combined with 
Sumatra’s humid climate, contributes to the region’s hallmark profile: 
syrupy body, deep spice notes, and tea-like finish.