Sumatra Natural

Sumatra Natural Coffee Home Delivery

This Sumatra Slow Dry Natural Burni Telong is full bodied with orange and caramel. It has delicate herbal notes and a resoundingly sweet finish.

Sumatra Natural Process Coffee

We locally roast this natural process coffee in Austin, Texas to a perfect medium to bring out it's subtle sweet flavor notes. This crop from Sumatra is one of the best we've ever tasted. It brews delicious, balanced coffee as drip brew or as an espresso. We also recommend brewing this coffee as a pour-over also to bring out its best aromas.

ORIGIN INFORMATION

Grower: Smallholder farmers on Burni Geureudong and Central Sumatra Coffee company (CSC)
Variety: Typica, Gayo 2 / "BorBor", Abyssinia “AB3”
Region: Timang Gajah, Bener Meriah Regency, Aceh, Indonesia
Harvest: October 2024 – June 2025
Altitude: 1800 masl
Soil: Volcanic loam
Process: Full natural, dried on patios for 27 days or longer 

BACKGROUND DETAILS

Source Analysis by Charlie Habegger, Royal Coffee

This is a coffee from Aceh Province, Sumatra’s most famous and prolific production area for specialty wet-hulled profiles. Unlike most coffee in the area, which is traditionally grown by hundreds of smaller farmers and gradually consolidated through processing and milling, Central Sumatera Coffee works directly with a small producer group to source this coffee in cherry state, bringing it down from the furthest reaches of Burni Telong mountain, just West of Bener Meriah.  

This coffee is dried on patios at CSC’s various processing facilities around Bener Kelipah. From the cherry stage, this coffee is first dried in a thin layer, then in successively thicker pilings with more agitation as the coffee dries. In the cooler climate of Bener Meriah, this drying process is stretched out for up to 27 days. Space is not as much of an issue at the tail end of harvest, and this coffee is harvested much later than the bulk of the harvest due to the elevation at which it is grown. Mount Burni Telong stands at 2645 meters above sea level, and while most of the mountain is inaccessible forest, some coffee is grown on the East and West flanks, the Southern flank being prone to lahar/lava flows and active volcanism.

The result is a super clean and even cup, with dense sugars and subtle but complex fruit flavors. This is not the ‘winey’ Sumatra natural you may be used to, but rather a new evolution using the coffee industry’s best practices for natural coffee processing alongside a heavy helping of patience and fastidiousness.  

Sumatra’s Aceh Province  

Aceh (pronounced AH-CHEY) is the northernmost province of Sumatra. 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.

Coffee farms in this area are managed with the experience of many generations of cultivation, while also harmoniously woven into their surrounding tropical forests. The canopies are loud and fields are almost impenetrably thick with coffee plants, fruit trees, and vegetables, all of which are constantly flushing with new growth. Year-round mists and rain showers never cease, farm floors are spongy and deep with layered biomass, and almost every square meter of the region seems to exude life. Nothing is ever still. Including coffee ripening, which occurs ten months out of the year.  

Central Sumatera Coffee  

Central Sumatera Coffee (CSC) is a young group, with young leadership. It was originally founded in 2015 by Enzo Sauqi Hutabarat, then a University student with family ties to Bener Meriah. Aware of the growing demand across greater Indonesia for Sumatra’s best coffees, he gravitated toward Aceh as a culture and potential business environment. Until 2020 CSC only sold coffee domestically, but starting in 2021 they began to export as well, selling bits of coffee to the Middle East, Europe, Asia, and finally, in 2024, the United States, via Royal Coffee, for the first time.  

CSC buys coffee from smallholders like a typical processor does. However, CSC also operates 3 large estates of about 100 hectares each: one in Bener Meriah, where this lot was produced; as well as 2 others in North Sumatra province, near Lake Toba. Their farms are organized varietally, allowing them to maintain unique genetic separations during harvest and processing.   Typical smallholder coffee in Aceh tends to be a blend of cultivars, most of which are catimor hybrids, and this gives much of the area’s coffee a set of common characteristics that can be hard to transcend for a single producer. In CSC’s case, they have the genetic isolation, and the volume from such a large estate, to help them produce something unique. Even with similar processing styles as the collectors and coops around them.

Sumatra Natural Coffee to Your Door

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