While there is increasing experimentation and diversity among processing methods in Indonesia, the cultural predominance and economic advantages of wet-hauling continue to permeate the region giving its particular flavors.
Sumatra coffees are known for having a taste that is rich, full-bodied, earthy, rustic and with only mild acidity, which overall is deeply satisfying but can be too much for some coffee drinkers who prefer a milder experience. It was first produced in Sumatra in the 18th century during Dutch rule. Because of the low acidity, this coffee can be a good option for people with acid sensitivities.
Harvest: October - December
Region: Batak Region of West-Central Sumatra
Prime Attributes: Earthy, Almond, Chocolate, Lemongrass, full body & low acidity