Sumatran Blend

Why is Sumatran coffee so contentious? Coffees in Sumatra are traditionally processed using a method called Giling Basah, or wet-hulling, which results in a coffee that leaves the farm with a much higher moisture content than other methods used more popularly worldwide.

What’s the effect of this process on flavor? To generalize, coffee processed this way tend to be described as herbaceous, spicy, wild, mushroomy, funky, earthy, and other things that may or may not sound good to you. Coffees like this tend to have less brightness and acidity—many drinkers of Sumatran coffees enjoy what they feel are smoother, fuller-bodied results. Often these coffees are roasted darker to enhance their herbaceous flavors with roast-induced sweetness or a sense of richness.