Sumatra

Sumatra

From the volcanic highlands of Aceh, where the Koperasi Baitul Qiradh Baburrayyan cooperative works between 1,100 and 1,600 meters, comes coffee processed through giling basah—wet-hulling, a method unique to Indonesia that creates Sumatra's distinctive character. This is coffee transformed through earth and moisture, pressure and time.

The wet-hulling process is alchemical urgency—beans hulled while still damp, then dried, creating the low acidity and full body Sumatra is known for. Tim Tim, Typica, Ateng, Onan Ganjang, and Jember varietals contribute to a cup that speaks of the earth itself: syrupy body that coats the palate, medium acidity that provides structure, and deep notes of dark chocolate, dried fruit, and earthy complexity with a finish that lingers long after the cup is empty.

This is the earth element in its most concentrated form—grounded, substantial, enduring. Whether anchoring contemplative work or providing ballast for demanding days, Sumatra offers coffee as geological force. It's transformation through pressure and patience, power that doesn't shout.

Tasting Notes: Medium Acidity, Syrupy Body, Dark Chocolate, Dried Fruit, Earthy, Long Lingering Body
Origin: Aceh, Takengon, Sumatra
Altitude: 1,100-1,600 M
Process: Giling Basah (Wet-Hulling)
Varietals: Tim Tim, Typica, Ateng, Onan Ganjang, Jember
Certification: Fairtrade®
Grade: Grade 1 Triple Pick
Roast Level: Medium/Dark