Sumatran coffee the 180-degree opposite of Central Americans. The "wet hulled method" of processing in the typical method used in the region and elicits entirely different results. Rather than of being known for their notes, Sumatran coffees are typically characterized by their full bodies and low acidity. Their aromas and flavors tend to be earthy, and spicy, Sumatran coffee is truly special.
If it's the tastes notes of delicate florals and exotic fruits so common in South America or East Africa that you are after than Sumatra is not for you. Sumatra has a unique taste that lingers and a profile of chocolatey and earthy flavors.
Tasting Notes: Black Licorice, Molasses, Syrupy, Low Acidity, Body: above average, Sweetness: above average
Location: Takengon KKGO
Altitude:1200 to 1600 meters
Process: Wet Hulled
Drying:Patio and solar dried machine
Harvest: Year Round
Indonesia, one of the world's largest countries, is composed of thousands of islands. Several of the larger islands — Sumatra, Java, and Sulawesi — are known throughout the world for fine quality coffee. The coffee plant was introduced to Indonesia by Dutch colonists in the 17th century, and the country soon led the world's production. Today, small coffee farms of 1-2 acres predominate and most of it’s dry processed. Indonesian coffees are noted for a pronounced rich, full body and mild acidity.
Indonesian coffee is world-renowned for it’s unique flavor profile - heavy body, sweet, spicey, and robust. These flavors are a product of the relatively low elevation and wet-hulled processing style most common across the country. The high humidity and near constant rainfall facilitated the development of this technique so that coffee can dry in as little as two days, instead of two weeks.