Spicy, herbal overtones enhance Sumatra’s earthy, mossy notes, low acidity and rich, syrupy body.
Hailing from Indonesia, Sumatra is a deliciously earthy coffee with a very full body. The coffee is harvested by landholders who tend to a small number of trees. Once the cherries are ripe, they are hand-pulped and dried in the sun. This dry processing contributes to Sumatra’s heavy body and sweet, but slightly herbal, flavors. Even though Indonesia is one of the world’s largest coffee producers, the plants are not indigenous. The Dutch Colonial Government actually introduced the crop during the seventeenth century in order to break the Arab coffee monopoly. The development of plantations helped to create Indonesian infrastructure (such as roads and railways) at the turn of the nineteenth century.