Being a single-origin medium-dark roast, Sumatra Coffee comes from smallholder farms located in Sumatra and is a Grade 1 DP product. The coffee is grown at 1,000 to 1,500 meters, and the beans are processed through the time-tested wet hulling method called Giling Basah. The final product is characterized by earthy flavors of black tea, brown spices and citrus, and should be served hot. Why You’ll Love It ✔ Notes of black tea, brown spice and citrus ✔ Medium-dark roast with depth ✔ Single-origin from Sumatra ✔ Grade 1 DP, grown at altitude ✔ Traditional wet-hulled (Giling Basah) processing Flavor Profile Roast: Medium-dark Cupping Notes: Black tea, brown spice, citrus Origin: Sumatra (smallholder producers) Altitude: 1,000 to 1,500 meters Process: Wet-hulled (Giling Basah) Varietals: Catimor, Typica Grade: Grade 1 DP Best Brewed: French press, drip Perfect For A bold, spiced everyday cup French press and drip brewing fans Drinkers who like depth with a touch of citrus Gifting to single-origin coffee lovers Anyone curious about Indonesian coffee Brewing Suggestions Brew with French press or drip to bring out the full body and spiced notes Start with roughly 2 tbsp of grounds per 6 oz of water Serve hot for a bold, satisfying cup Adjust grind size to match your brewer FAQ 1. Where does this Sumatra coffee come from? Smallholder producers in Sumatra, Indonesia. 2. What does it taste like? Black tea, brown spice and citrus. 3. What does Giling Basah mean? Indonesian for wet-hulled processing
