Sumatra (Dark)

Our dark roast Sumatra is rich and heavy bodied with molasses and earthy notes. It is the ideal coffee for those coffee drinkers who do not like any acid in their cup. The cup is earthy right at the front of the cup and that continues into the middle. The notes of wood appear in the middle with slight eucalyptus mouthfeel. Cedar notes continue into the finish where the sweet notes of molasses develop. The finish is long and smooth, which is typical for a dark roasted coffee from Sumatra. 

Roast Color: Dark

Cupping Notes: Earthy, Molasses, Wood

Story: Aceh province (pronounced AH-CHEY) is the northernmost province of Sumatra and its highland territory, surrounding Lake Tawar and the central city of Takengon, is considered to be the epicenter of one of the world’s most unique coffee terroirs. North Sumatra province, just below Aceh, is a varied territory with high elevation grasslands, mountain ranges, and the massive Lake Toba, another of the island’s most famous coffee producing areas.  Sumatra’s smallholder coffee is a complicated process. Notably, processing is typically not overseen by a single individual or team; instead, coffee moves task by task through different parties before reaching its final, fully-dried, state. Coffee farms tend to average 0.5-2 hectares each. Every coffee village has a collector (or more) who receives fresh-picked cherry, or humid parchment, for processing each day. Once a batch of coffee has been depulped, fermented overnight, washed clean, and then quickly sun-dried to the touch, each collector then delivers the batch to a central miller. It is at the mill where the coffee is mechanically hulled of its parchment, leaving behind just the soft, high-moisture coffee bean (thus earning the term “wet-hulled”), all of which is spread out on large patios to continue drying.