Sumatra

Cupping Notes: Medium Acidity, Syrupy Body, Dark Chocolate, Dried Fruit, Earthy, Long Lingering Body

Region: Aceh, Takengon

Coop: Koperasi Baitul Qiradh Baburrayyan (KBQB)

Altitude: 1100 - 1600 M

Processing: Giling Basha (Also known as Wet-Hulling)

Varietal: Tim Tim, Typica, Ateng, Onan Ganjang, Jember

THE WILD ONE!!!

If you are moving from the bright, citrusy "sparkle" of Kenya and Uganda to Sumatra, prepare for a total 180-degree turn in flavor.

Sumatran coffee is the "heavyweight" of the coffee world. While Kenyan coffee is like a crisp Sauvignon Blanc, Sumatran coffee is like a deep, smoky Syrah or a peaty Scotch.

Unlike a blend where Sumatra is often used just to add body or "bass notes," a single origin allows you to taste the specific terroir—usually from the high-altitude volcanic soils of Aceh (Gayo Mountain) or North Sumatra (Lintong/Lake Toba).

1. The "Clean-Wild" Balance

In a high-quality single origin, you aren’t just tasting "earth." You are looking for a balance of herbal clarity and deep sweetness.

• The Aroma: Expect intense smells of fresh cedar, pipe tobacco, and sometimes a hint of black licorice or bell pepper.
• The Sweetness: It’s rarely "fruity" like your Kenyan SL28. Instead, look for molasses, brown sugar, or dark baker's chocolate.

2. Physical Characteristics

If you look at the beans before brewing, you’ll notice a few Single Origin quirks:

• The "Deep Green" Look: Because of the Giling Basah (wet-hulling) process, the raw beans have a distinct jade or bluish-green tint.
• Bean Shape: Sumatran beans are often slightly more irregular or "shriveled" looking than the uniform, polished beans of Kenya. This isn't a defect—it’s a result of the parchment being removed while the bean was still soft and high in moisture.

3. Brewing Tips for Sumatra

Since these beans have low acidity and a heavy body, you want to lean into those strengths.

• Method: French Press or AeroPress are king here. The metal filters allow the oils to pass through, highlighting that "syrupy" mouthfeel.
• Temperature: You can go slightly lower than with your Kenyan beans—try 90°C to 92°C (194°F–198°F) to avoid extracting any harsh "burnt wood" bitterness.
• Roast Level: Most Sumatra is roasted Medium-Dark to Dark to enhance the chocolate and spice notes.

A Note on "The Blue Bean"

If you look at raw, unroasted Sumatran beans, they often have a distinct bluish-green tint compared to the pale yellow or bright green of Kenyan beans. This is a direct result of the Wet-Hulling process!