Sumatra Single Origin Coffee
| Roast Level | Medium-Dark |
| Flavor Notes | Dark Chocolate · Cedar · Syrupy Body |
| Aroma & Taste | Bold & Earthy |
| Brew Methods | French Press |
| Roasted | To order · Temecula, CA |
| Cups per 12oz | ~17–24 cups |
For the person who wants their coffee dark, earthy, and unapologetically bold. This is the cup for anyone who wants something with real weight to it — low acidity, full body, and the kind of depth that makes every other coffee feel a little thin. | |
| Region | Mandheling / Gayo, Sumatra, Indonesia |
| Altitude | 1,100–1,600 MASL |
| Variety | Typica, Bourbon, Tim Tim |
| Process | Wet-Hulled (Giling Basah) |
| Fermentation Type | Traditional wet fermentation |
| Fermentation Time | 12–24 hours |
| Drying Method | Sun-dried / partial mechanical |
| Drying Time | 7–10 days |
| Moisture Content | 11%–13% |
| Water Activity | 0.55–0.65 aw |
| Screen / Grade | Screen 15+ / Grade 1 |
| Harvest Period | October – March |
| Roast Date | Roasted to order — same day as shipment |
| Rest Time | 3–5 days |
Sumatra is unlike any other coffee in the world. It doesn't taste like Colombia or Ethiopia or Guatemala — it tastes like Sumatra. Earthy, full-bodied, low-acid, and deeply complex in a way that's immediately recognizable and impossible to replicate. For people who want their coffee to be bold, substantial, and genuinely different — this is the answer.
Why We Carry This
Our Sumatra comes from the Takengon highlands of Aceh province — the northernmost tip of Sumatra, Indonesia. Elevations between 1,200 and 1,500 meters, rich volcanic soil, and high humidity produce coffee with exceptional body and a distinctive earthy complexity. The Gayo people of Aceh have been growing coffee here for generations on small 1–2 hectare farms in a traditional agroforestry system that preserves biodiversity and produces beans with remarkable depth of character. We carry it because no other origin delivers what Sumatra does.
Flavor Profile
- Dark chocolate — rich and prominent, the dominant flavor note
- Earthy depth — cedar, tobacco, and forest floor — the signature Sumatran character
- Dried fruit — subtle sweetness that adds complexity without brightness
- Syrupy, full body — one of the heaviest-bodied coffees in our entire lineup
- Very low acidity — smooth and easy on the stomach, even in large quantities
- Long, lingering finish — the flavors stay with you long after the last sip
The Process
Wet-hulled — locally known as Giling Basah. The parchment is removed from the bean while it's still wet, before it has fully dried. The bean then dries exposed, without its protective parchment layer. This unusual process is what gives Sumatran coffee its distinctive character: heavy body, low acidity, earthy depth, and the blue-green color of the green bean. A processing method unique to Indonesia — and the reason Sumatra tastes like nothing else.
Ingredients
Single origin specialty Arabica coffee, Takengon highlands, Aceh province, Sumatra, Indonesia. Gayo varieties. Wet-hulled process. Medium-dark roast. Roasted to order. Roasted fresh in Temecula, California — in most cases the same day it ships.
Yield: ~17–24 cups per 12oz bag. Larger sizes scale proportionally.
How to Brew
French Press (Recommended) — The ideal method. Full body and oils remain in the cup without a paper filter — the richest, most complete expression of what this coffee can do. Coarse grind, 1:15 ratio, steep 4 minutes, press slowly. Bold, earthy, and deeply satisfying.
Cold Brew — Our top cold brew recommendation in the entire lineup. Heavy body and low acidity produce a cold brew concentrate that's rich, smooth, and deeply satisfying. Earthy complexity deepens beautifully during the long steep. 1:8 ratio, steep 18–24 hours.
Drip — Reliable and consistent. Paper filter removes some oils, producing a slightly cleaner cup while preserving the earthy depth and chocolate notes. Medium grind, 1:15 ratio.
Espresso — Bold, full-bodied shot with real intensity. Not a traditional espresso profile, but exceptional for people who want something different. Works well as the base for milk drinks.
Best For
- Bold coffee drinkers who want maximum body and intensity
- Sensitive stomachs — one of the lowest-acid coffees we carry
- French press enthusiasts who want a coffee that truly showcases the method
- Cold brew — our top recommendation for cold brew concentrate
Frequently Asked Questions
Why does Sumatra taste so different from other coffees?
The wet-hulling processing method, the volcanic soil of Aceh, and the indigenous Gayo varieties all contribute to Sumatra's distinctive character. No other origin uses wet-hulling at scale — which is why Sumatran coffee is immediately recognizable and impossible to replicate.
Is it good for acid reflux?
Yes — one of the lowest-acid coffees available. Significantly lower than most African or Central American origins. Cold-brewed Sumatra is even lower in acidity.
Is it good for cold brew?
It's our top cold brew recommendation. Heavy body and low acidity produce a cold brew that's rich, smooth, and deeply satisfying without any harshness.
How does it compare to French Roast?
Both are bold and low-acid, but different. French Roast gets its boldness from the roasting process — roast character dominates. Sumatra's boldness comes from the origin and processing — the earthy, chocolatey character is inherent to the bean. Sumatra has more complexity; French Roast has more roast intensity.
Explore our full single origin lineup — or browse all coffees.
Our coffee comes from our roasting partner, Temecula Coffee Roasters, in Temecula, CA. They source 100% Arabica specialty-grade beans, roast each batch fresh to order, and handle packaging, labeling, and shipping — often the same day it's roasted.
Yes — save 15% on your first order and 5% on every recurring order. Pause, skip, or cancel anytime.