History Coffee was brought to Indonesia in the late 1600s by Dutch traders and colonialists. This fuels the process of developing a fuller, robust flavor in Sumatran coffee. In Sumatra, coffees are grown at high elevations - above 1,350 meters above sea level, to slow the growing process to allow the plant more time to deliver nutrients and minerals to the coffee beans. It significantly reduces the acidity of the coffee, and seems to increase its body too, creating a softer, rounder, heavier-bodied cup of coffee. When the beans are semi-dried, containing around 30% to 50% moisture, it is passed on to a collector who puts them through a hulling machine while the beans are still moist to then finally set them on patios to dry for a couple more days. This hybrid process combines elements of the washed and natural processes. The harvested coffee cherries are de-pulped by hand and dried on a patio for a few days. One of the unique aspects of coffee production in Sumatra, Indonesia, and the source of Indonesian coffee's deeply divisive taste, is the traditional post-harvest process of ‘Giling Basah’ (wet-hulling) method.

It is known for its earthy flavors, medium to heavy body, and wine-like acidity. Notes : Chocolate, Sweet Cedar, and Pepperĭisplays intense sweet tones of chocolate, dried fruit, and other herbal spice-based flavors such as cinnamon, nutmeg, and cardamom.

Dark sumatra coffee