Sourced from the highlands of Aceh and Lake Toba, our Sumatran green beans are wet-hulled, wild, and full of character — ideal for roasters seeking depth, earthiness, and storytelling in every batch.
When you think of Indonesian coffee, Sumatra often comes to mind first — and with good reason. Located at the western tip of the Indonesian archipelago, Sumatra is not only one of the largest islands in the country, but also one of the most influential when it comes to shaping the global perception of Indonesian coffee. With its lush rainforests, fertile volcanic soil, and centuries of cultivation tradition, Sumatra is a land where nature and culture come together to create a coffee origin unlike any other.
Sumatra’s coffee-growing regions are as dramatic as the island itself. Towering volcanoes surround highland basins, where mist drapes over dense forests in the early mornings. Coffee thrives in this environment — especially in areas such as Aceh Gayo, Lintong, and Mandailing — each offering its own variation on the Sumatran profile, yet sharing a deep, earthy soul.
The elevation, which can reach up to 1,700 meters above sea level, plays a key role in developing the flavors of the beans. At these heights, the slower maturation of coffee cherries allows for greater complexity, while the mineral-rich soil imparts depth and density to the cup. Add to this the island’s humid, tropical climate, and you have a microclimate perfectly suited to producing bold and full-bodied Arabica coffee.
If there’s one thing that defines Sumatran coffee more than any other factor, it is the unique post-harvest method known as wet-hulling, or Giling Basah. This traditional process involves removing the coffee parchment layer when the beans still retain a relatively high moisture content — typically around 30–35%, compared to the 10–12% common in fully washed coffees.
Why does this matter? Because Giling Basah is what gives Sumatran coffee its signature character: deep, syrupy body, low acidity, and earthy, rustic complexity. The beans absorb moisture and dry unevenly, creating a flavor spectrum that can range from dark chocolate, leather, and tobacco to dried herbs, cedar, and sweet spice. The cup is often described as grounding, with a long, lingering finish that makes it ideal for espresso and darker roast profiles.
For roasters around the world, this makes Sumatran coffee a prized component — whether as a single origin or a base for blends seeking depth and structure.
Behind every cup of Sumatran coffee is a network of smallholder farmers, families, and cooperatives who have tended the land for generations. Most farms are small — often no larger than one or two hectares — and rely on traditional, low-intervention methods passed down over time. These farmers pick their cherries by hand, often drying them on woven mats or patios, and bringing them to local mills or cooperatives for further processing.
In places like Takengon in the Gayo Highlands, farmer cooperatives have helped bring stability, consistency, and international recognition to local coffee. These cooperatives not only pool resources and improve quality control, but also serve as important access points to certifications such as Fair Trade, Organic, and Rainforest Alliance, allowing producers to compete in specialty markets across Europe, North America, and beyond.
The result is a virtuous cycle: better processing leads to better coffee, which leads to better income — which in turn encourages sustainable practices and empowers communities.
In Sumatra, coffee isn’t just a commodity. It’s a way of life. Locally, kopi tubruk — strong, unfiltered coffee — is a daily ritual in both homes and roadside stalls, consumed alongside conversation, music, and community. In rural villages, coffee farming shapes the rhythm of the year: planting, pruning, harvesting, drying — it’s a cycle that connects people to land, season, and history.
The legacy of Sumatran coffee is also tightly woven with Indonesia’s colonial past. Java was the first place the Dutch planted coffee in the 1600s, but Sumatra quickly followed and played a crucial role in establishing Indonesia as one of the world’s largest coffee exporters. While those colonial systems are long gone, the infrastructure — and the global reputation — still remains, now reclaimed by local farmers as a source of pride and cultural identity.
For coffee professionals, Sumatran coffee is known for its distinctiveness. Unlike the brighter, fruit-forward profiles of East Africa or Central America, Sumatran coffee offers depth, richness, and structure. Typical cupping notes include:
When roasted medium-dark to dark, these flavors intensify and create a cup that is bold, smooth, and satisfying — often with a “velvety” mouthfeel and long aftertaste.
Whether you’re a roaster, green buyer, or café owner, Sumatra offers something uniquely valuable: a coffee origin that tells a story, stands out on the cupping table, and supports sustainable, smallholder communities.
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