Everyday People Coffee & Tea
Sumatra Single Origin- Medium Dark Roast
Description
Discover the bold, distinctive character of Indonesian coffee with our Single Origin Sumatra subscription. This exceptional coffee showcases the traditional wet-hulled processing method that makes Sumatra one of the world's most sought-after origins.
Our Sumatra coffee is sourced from dedicated smallholder producers across the region's lush highlands, where unique microclimates encourage slow cherry development. The result is a cup with distinctive earthy depth and layered complexity that coffee enthusiasts crave.
Details
Certification/Grading: GR1 DP (Grade 1, Double Picked)
Roast: Medium-Dark
Tasting Profile: Black Tea, Brown Spice, Citrus
Grower: Smallholder Producers
Variety: Catimor, Typica
Region: Sumatra, Indonesia
Altitude: 1,000-1,500 M
Process: Wet-hulled (Giling Basah)
Coffee from Bali Sumatra
The traditional Giling Basah (wet-hulled) processing method sets Sumatra apart from every other origin. In this unique Indonesian technique, parchment coffee is hulled at a higher moisture content than fully washed coffees. This step, combined with Sumatra's humid climate, creates the region's hallmark profile: a syrupy body, deep spice notes, and a distinctive tea-like finish.
Produced by smallholder farmers who typically cultivate coffee on 1-2 hectare plots, this coffee is part of a long tradition of community-driven agriculture. Farmers often hand-pulp and ferment the coffee locally using simple methods passed down through generations. Many communities invest in shade-tree planting and soil stewardship to maintain long-term productivity and protect their surrounding ecosystems.
Coffee is a cornerstone crop in Sumatra, providing vital income for thousands of families across remote villages. Your subscription directly supports these farming communities and their sustainable practices.
Learn More About Coffee From Sumatra
Sumatra is one of Indonesia's premier coffee-growing regions, known worldwide for producing some of the most distinctive coffees available. The island's unique geography, volcanic soils, and humid tropical climate create ideal conditions for coffee cultivation.
The wet-hulling process (Giling Basah) is a distinctive Indonesian innovation born from necessity. In Sumatra's humid climate, traditional drying methods would take too long and risk spoilage. By removing the parchment layer earlier in the drying process, farmers adapted to their environment while accidentally creating one of coffee's most beloved flavor profiles.
Smallholder farming is the backbone of Sumatra's coffee industry. These dedicated producers, often working plots passed down through generations, maintain traditional cultivation methods while embracing sustainable practices. Hand-sorting beans twice to achieve GR1 DP status demonstrates their commitment to quality.
The remote villages where this coffee is grown rely heavily on coffee as their primary source of income. By subscribing to our Sumatra coffee, you're supporting sustainable livelihoods and helping preserve traditional coffee farming practices for future generations.
Sumatra Coffee Brewing Guide
Pour Over (V60/Chemex)
Ratio: 1:16 (25g coffee : 400g water)
Grind: Medium (sea salt consistency)
Time: 3:30-4:00 minutes
Temp: 200-205°F (93-96°C)
Bloom: 45 seconds with 2x coffee weight
Highlights black tea and citrus brightness
French Press
Ratio: 1:14 (30g coffee : 420g water)
Grind: Coarse
Time: 4:00 minutes steep
Temp: 200°F (93°C)
Technique: Gentle stir at 1 minute
Full body showcasing brown spice complexity
Espresso
Ratio: 1:2 (18g coffee : 36g output)
Grind: Fine espresso grind
Time: 25-30 seconds extraction
Temp: 195-200°F (90-93°C)
Pressure: 9 bars
Syrupy body with concentrated spice notes
Cold Brew
Ratio: 1:8 (125g coffee : 1L water)
Grind: Extra coarse
Time: 16-20 hours
Temp: Room temperature
Filtration: Double strain through fine mesh
Smooth, earthy concentrate with low acidity
Optimal Temperature Ranges
- Pour Over: 200-205°F (93-96°C) for optimal extraction of tea-like notes
- French Press: 200°F (93°C) for full body and earthy depth
- Espresso: 195-200°F (90-93°C) for syrupy texture and crema
- Cold Brew: Room temperature steeping (68-75°F / 20-24°C)
- Serving: Hot drinks at 150-160°F (65-71°C) for optimal taste
- Storage: Keep beans at room temperature in airtight container
Sumatran Coffee Tips
- Use filtered water with 150-300 TDS to enhance volcanic mineral characteristics
- Wet-hulled (Giling Basah) processing creates signature earthy complexity
- Medium-dark roast preserves origin character while developing bold flavors
- Black tea and brown spice notes create unique layered complexity
- Store whole beans in airtight container away from light and heat
- Grind just before brewing to preserve the distinctive Sumatran terroir
- The syrupy body makes this exceptional for milk-based drinks
- GR1 DP grade ensures hand-sorted quality in every cup
- Smallholder-grown beans reflect generations of traditional farming methods
- Best consumed within 2-4 weeks of roast date for peak flavor complexity
Frequently Asked Questions
Sumatra coffee is unique due to its wet-hulled (Giling Basah) processing method, which creates a distinctive flavor profile unlike any other origin. This process, combined with Sumatra's humid climate and volcanic soils, produces coffee with a syrupy body, earthy depth, and complex layers of flavor including black tea, brown spice, and citrus notes.
Wet-hulling is a traditional Indonesian processing method where the parchment layer is removed from the coffee beans while they still have higher moisture content (around 30-35%) compared to fully washed coffees (10-12%). This unique step contributes to Sumatra's signature heavy body, low acidity, and earthy, herbal characteristics.
GR1 DP stands for Grade 1, Double Picked. This is the highest quality classification for Sumatran coffee, meaning the beans have been hand-sorted twice to remove any defects. This meticulous selection process ensures you receive only premium quality beans in every bag.
Yes, Sumatra coffee is known for its low acidity, making it an excellent choice for those who prefer a smooth, mellow cup or have sensitive stomachs. The wet-hulling process and the coffee's natural characteristics create a cup that's full-bodied and earthy rather than bright and acidic.
Store your coffee in an airtight container in a cool, dark place away from direct sunlight, heat, and moisture. Avoid storing coffee in the refrigerator or freezer as condensation can affect flavor. For optimal freshness, use within 2-4 weeks of the roast date.
Our Sumatra coffee is roasted to a medium dark level to highlight its natural characteristics while developing the deep, complex flavors the region is known for. Medium roasting brings out the black tea and brown spice notes while maintaining the coffee's natural sweetness and syrupy body.
While this specific lot is not certified organic or fair trade, it is sourced from smallholder farmers who practice sustainable agriculture including shade-tree planting and soil stewardship. The GR1 DP designation and direct sourcing relationships ensure quality and fair compensation for farmers.
The ideal grind size depends on your brewing method. Use fine for espresso, medium for drip/pour-over, coarse for French press, and extra coarse for cold brew. We recommend ordering whole beans and grinding fresh before each brew for maximum flavor.
Sumatra coffee has a similar caffeine content to other arabica coffees (approximately 95mg per 8oz cup). The bold, full-bodied flavor profile may make it taste stronger, but the actual caffeine content is standard for arabica varieties.
The earthy, herbal notes are a signature characteristic of Sumatra coffee and are highly prized by coffee enthusiasts. These flavors come from the wet-hulling process, the region's volcanic soils, and the humid climate. If you prefer brighter, fruitier coffees, you might explore African or Central American origins.