Sumatra | Single Origin

Our Sumatra Coffee is best described as a rich, earthy, and distinctively aromatic medium-dark roast with warm spice, black tea, and a clean touch of citrus.

Black tea gives the coffee a smooth, slightly dry foundation, followed by brown spice that contributes warmth and depth. A subtle citrus quality lifts the heavier flavors and keeps the finish from becoming flat or overly earthy. The wet-hulled processing method creates the substantial body and lingering character traditionally associated with Indonesian coffee while the medium-dark roast develops depth without pushing the cup into heavily roasted or burnt territory.

Customer experiences with comparable medium and medium-dark Sumatra coffees frequently describe them as smooth, rich, full-bodied, and lower in perceived acidity than many brighter single origins. Coffee drinkers also report earthy, herbal, chocolate-like, molasses-like, and gently fruity impressions. These secondary flavors vary noticeably with the brewing method. French press emphasizes body, earthiness, and spice, while pour over makes the black tea and citrus easier to distinguish. Standard drip creates the most familiar balance, espresso concentrates the spice and roast intensity, and cold brewing produces a smoother, mellower interpretation.

Your coffee is roasted after you order, then packed and shipped within days. It does not sit in a warehouse waiting for someone to buy it. This allows its aroma, body, and layered flavor to reach you while the coffee is still at its best.

Coffee Details:

Roast Level: Medium-Dark
Coffee Type: Single-Origin Arabica Coffee
Origin: Sumatra, Indonesia
Altitude: 1,000 to 1,500 Meters
Processing Method: Wet-Hulled
Grade: Grade 1, Double Picked
Classification: Giling Basah
Varieties: Catimor and Typica
Producer Tasting Profile: Black Tea, Brown Spice, and Citrus
Customer-Reported Impressions: Earthy Depth, Herbal Character, Smooth Body, Gentle Fruit, Chocolate, and Molasses-Like Sweetness
Body: Rich and Full
Acidity: Moderate, with lower perceived sharpness than many brighter single origins
Ingredients: Coffee

Why It Stands Out:

Sumatra’s wet-hulled processing method contributes to the coffee’s recognizable body, earthy depth, and lingering finish. This method is closely connected to the humid conditions and traditional coffee production practices of Indonesia.

The Grade 1, Double Picked classification means the coffee has undergone two rounds of hand sorting to remove defects and improve consistency before export.

Unlike heavily roasted Sumatra coffees that can bury the origin beneath smoke and bitterness, this medium-dark roast preserves its black tea, citrus, and aromatic brown spice while still delivering the body customers expect from Sumatra.

Customers reviewing comparable Sumatra coffees consistently praise their smoothness, substantial body, earthy complexity, and lack of harsh bitterness. Brewing method has a significant effect on the final cup, with immersion brewing repeatedly favored by people who want the fullest expression of Sumatra’s traditional character.

Best Brewing Methods:

1. French Press: Produces the fullest body and most complete expression of Sumatra’s earthy depth, brown spice, and lingering finish. The metal filter retains more of the coffee’s natural oils, giving the cup greater texture and weight.

2. Standard Drip: Creates a balanced and dependable cup with smooth body, warm spice, black tea, and restrained citrus. Paper filtration produces a cleaner finish than French press.

3. Pour Over: Emphasizes clarity and separation, making the black tea and citrus more noticeable while reducing some of the heavy body and earthy intensity.

4. Cold Brew: Produces a smooth, mellow cup with subdued citrus, gentle earthiness, and lower perceived acidity. It is a strong alternative for customers who prefer less spice and a softer finish.

5. Espresso: Creates a concentrated, intense cup that emphasizes brown spice, roast depth, and earthy character. It can make the finish more forceful and may overpower the lighter black tea and citrus qualities.

Based on recurring customer feedback favoring Sumatra for its rich body, smooth texture, earthy depth, and lingering character, French press is our winning brewing method. Its full-immersion extraction and metal filtration preserve the natural oils responsible for the weight and texture customers most often enjoy in Sumatra coffee. Pour over offers greater clarity, but it sacrifices some of the body that makes this origin distinctive. Standard drip remains our recommendation when you want a cleaner and more familiar everyday cup.

French Press Brewing Instructions:

Use Level 3 Coarse Grind or grind whole beans to a coarse, even consistency.

Add approximately 1 ounce of coffee for every 16 ounces of water. Heat the water to approximately 195°F to 200°F. Pour enough water over the grounds to saturate them completely and allow the coffee to bloom for 30 seconds.

Add the remaining water, place the lid on the French press without lowering the plunger, and steep for approximately four minutes. Press the plunger downward slowly and pour the coffee immediately to prevent continued extraction.

If the coffee tastes overly bitter or earthy, shorten the steeping time slightly or use marginally cooler water. If it tastes weak or hollow, increase the amount of coffee rather than extending the steep excessively.

Choose Your Grind:

Level 1. Espresso: Very fine. Concentrated, intense, and spice-forward. Built for espresso machines.

Level 2. Standard: Medium grind. Smooth, balanced, and reliable. Best for automatic drip machines, coffee pots, and reusable Keurig pods.

Level 3. Coarse: Large grind. Full-bodied, smooth, and lower in bitterness. Best for French press and cold brew.

Level 4. Whole Bean: Full beans. Best for maximum freshness, complete control, and grinding immediately before brewing.

Bag Sizes Available:
12 OZ. (340g)
1 LB. (16 OZ.) 454g
2 LB. (32 OZ.) 907g
5 LBS. (80 OZ.) 2,268g