Sumatra Coffee: What Makes It Different From Every Other Origin

Sumatra is unlike any other coffee in the world — and the reason is a processing method called Giling Basah, or wet-hulling, that exists almost nowhere else on earth.

Most coffees are processed by removing the fruit from the bean either before or after drying. Sumatra's wet-hulling method removes the parchment layer from the bean while it still has high moisture content, then dries it in a different sequence. The result is a bean with a distinctive blue-green color before roasting and a flavor profile that no other origin produces: heavy body, low acidity, and deep earthy notes of dark chocolate, cedar, and tobacco.

Our Sumatra Full Body is the coffee for people who want something heavy and grounding. It's not bright. It's not fruity. It's rich, dark, and complex in a way that rewards a slow French press or a long cold brew steep.

French press is the ideal brew method — the metal filter allows the natural oils and body of the Sumatran bean to come through completely, which paper filters partially block. Use a coarse grind, four minutes steep, press slowly.

If you've been drinking dark roast your whole life and want a single origin that matches that weight and depth, Sumatra is where specialty coffee meets your instincts.

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