Farm Description

This coffee is sourced from smallholder farmers across the highlands of Sumatra, in Indonesia. Coffee here is typically grown on small family farms at around 1,400 MASL, where volcanic soil, mountain fog, and tropical rainfall help produce dense cherries with concentrated sugars and deep flavor potential. Traditional farming practices and community-based production give Sumatran coffees their distinctive regional identity.

Coffee Overview (For Filter Brewing)

Built from Ateng, Jember, and Garundang varieties, this coffee is naturally suited to drinkers who enjoy low-acidity, full-bodied, comfort-style filter cups rather than bright, citrus-forward profiles. When brewed as filter, it reveals layered sweetness, round texture, and deep aromatic warmth.

This is an excellent choice for customers seeking a smooth daily filter coffee with richness and depth instead of sharp acidity.

Processing Method — Wet Hulled (Giling Basah)

The coffee is processed using Sumatra’s traditional wet-hulled method, where beans are hulled at higher moisture levels and then fully dried. This technique, developed for the island’s humid climate, gives the beans their characteristic deep color and contributes to the famous Sumatran cup style:

• heavier mouthfeel

• softened acidity

• earthy-sweet complexity

• rounded structure ideal for immersion and pour-over brewing

Cup Profile (Filter)

As a filter coffee, this Sumatra produces a smooth, grounding, and dessert-leaning cup.

You’ll taste soft tobacco warmth upfront, followed by gentle vanilla sweetness and a lingering dark chocolate finish. The body is creamy and enveloping, with minimal sharpness and a long, comforting aftertaste.

Expect a profile that feels calm, rich, and structured — perfect for morning brews, batch filter service, or customers who prefer classic full-bodied coffees.