Sumatra - Additional Information

Tasting Profile -

• Flavor Notes: Earthy, herbal, spicy, chocolate, cedar, and dried fruit.
• Body: Full-bodied, syrupy.
• Acidity: Low to mild.

Certification/Grading - Mandheling (often used for high-quality Sumatran coffee) or Gayo, depending on the region.

Roast - Medium-Dark

Grower - Smallholder farmers in cooperatives, typically from Sumatra's Aceh or Lintong regions.

Variety - Arabica varieties, including Bourbon, Typica, and Catimor.

Region - Aceh, Lintong, and Mandheling (northern and central areas in Sumatra, Indonesia).

Altitude - 1,100–1,300 meters above sea level

Soil Type - Volcanic loam, rich in nutrients.

Process - Wet-hulled (known locally as "Giling Basah") contributes to its earthy and unique flavor profile.

Sumatra coffee is beloved for its bold, distinctive characteristics and complexity, making it a standout in the world of coffee.