Sumatra

Sumatra produces coffee unlike anywhere else on earth, and the reason is a method. Wet-hulling — known locally as Giling Basah — is a traditional Indonesian process where the parchment is removed from the bean at a higher moisture content than in fully washed coffees. Combined with Sumatra’s humid highland climate and the slow cherry development of its unique microclimates, this step produces the hallmark Sumatran profile: syrupy body, deep spice, and a long, tea-like finish that lingers in a way that brighter coffees simply don’t.

This lot comes from the KBQB cooperative in the Aceh, Takengon region — smallholder farmers cultivating 1–2 hectare plots, hand-pulping and fermenting using methods passed down through generations, and investing in shade-tree planting and soil stewardship to protect the land for the next. Classified GR1 DP (Grade 1, Double Picked), it has been hand-sorted twice to meet the highest export standard. Grown at 1,100–1,600 meters, the heirloom Tim Tim, Typica, Ateng, Onan Ganjang, and Jember varieties yield a dark roast with notes of dark chocolate, dried fruit, and a body that stays with you.

Bold, complex, and entirely its own.

The full farm story is just below.