Sumatra Coffee

Sumatran coffee is processed in a way found almost nowhere else, wet-hulling, which gives it its famous heavy body and earthy, herbal flavor.

Altitude
3,500–5,500 ft
Harvest
September–March
Varieties
Typica, Ateng, Tim Tim
Usual process
Wet-hulled (giling basah)
Rarity index
81/100

Carried by 61 of 312 US roasters we track

On Roasterland
7 coffees · 7 roasters

In the cup

Cedar, herbs and dark chocolate

Heavy and syrupy: cedar, tobacco, dark chocolate, fresh herbs and low acidity.

CedarHerbalDark chocolateEarthy

Taste profile

SweetnessMedium
AcidityGentle
BodyFull
BitternessMedium

From our tasting of every coffee from this origin on Roasterland. Each coffee page has its own profile.

Sumatra, side by side

Same origin, different small roasters. Each roasts it its own way.

About the region

Wet-hulling in a wet climate

In Aceh’s Gayo highlands and around Lake Toba in North Sumatra, frequent rain makes slow drying difficult. Farmers hull the beans while still wet, then dry them quickly.

That process, called giling basah, creates Sumatra’s signature heavy body and earthy notes. Some farms now also produce washed and natural lots that taste very different.

Roasters who roast Sumatra

Backroom Coffee Roasters Columbus, OH Blossom Coffee Roasters Vashon, WA Buddy Brew Coffee Tampa, FL Humphreys Street Coffee Nashville, TN

If you like Sumatra, try

Asia & PacificTimor-LesteDark chocolate · Spice · Molasses · Earthy Asia & PacificPapua New GuineaCocoa · Herbal · Tropical fruit · Brown sugar Asia & PacificIndiaDark chocolate · Spice · Molasses · Full body

Questions about Sumatra

Why does Sumatra taste earthy?
Mostly because of wet-hulling, a local process that speeds drying in a rainy climate.
Is Sumatra good for espresso and milk?
Yes. Its heavy body and low acidity hold up well in milk.