Sumatra: The Coffee That Plays by Its Own Rules

The Story of Sumatra Coffee

Let's talk about Sumatra coffee, a brew that doesn't just come from the land; it practically leaps out of it, full of character and complexity. Sumatra is like the rebellious kid of the coffee world, refusing to be tamed by conventional methods and delivering a cup that's as unique as it is unforgettable. The story of Sumatra coffee begins in the lush, misty highlands where the climate is as varied as the coffee itself. It's a tale of independence and resilience, a coffee that's grown not just by farmers but by communities who've been cultivating it for generations.

Originally, coffee was introduced to Sumatra by the Dutch in the early 19th century, but it was the local farmers who took it to heart and made it their own. Today, you'll find coffee trees growing in the most unexpected places, from steep terraces to small plots of land in the forests, all of which contribute to the distinct taste of Sumatran coffee. Each bean carries with it the essence of the earth it's grown in, and the care and passion of those who've tended to it.

Where It Grows

Sumatra's coffee is grown primarily in the northern provinces of the island, such as North Sumatra, where the land is a patchwork of volcanic soil and dense, green forests. The altitude here ranges from about 1,000 to 1,500 meters above sea level, providing the perfect environment for coffee to thrive. The air is cool and misty, with plenty of rain, which helps to create the rich, earthy flavour that's so characteristic of Sumatran coffee.

The region around Lake Toba, especially around the districts of Mandheling and Lintong, is particularly famous for its coffee. These areas are not only stunningly beautiful but also home to some of the best coffee-growing conditions on the planet. The soils here are rich in minerals, which contribute to the unique profile of the beans. The coffee varieties grown in this region include Typica, which is known for its delicate and nuanced flavours, and Catimor, which is more robust and resilient to disease.

How It's Processed

Sumatran coffee is processed using a method known as wet-hulling, or Giling Basah in Indonesian. This process is quite different from the more common washed and natural methods and is one of the reasons why Sumatran coffee is so unique. In the wet-hulling process, the coffee cherry is removed, leaving just the parchment layer, and then the beans are hulled while still wet, a step that's unique to this method. This process exposes the beans to the elements, which can affect their flavour profile.

What wet-hulling does to the flavour is quite remarkable. It gives the coffee a distinctive texture and mouthfeel that's smooth and syrupy, almost like velvet. It also contributes to the intense earthy and herbal notes that you'll find in a good Sumatran brew. The wet-hulling process is a testament to the ingenuity of the coffee farmers in this region, who've adapted their methods to suit the local climate and produce a coffee that's unlike any other.

What It Tastes Like

When you taste a cup of Sumatran coffee, you're immediately struck by its bold and assertive character. The first thing you'll notice is the rich, earthy base, reminiscent of a damp forest floor after a rainstorm. This is followed by notes of cedar, giving the coffee a woody, aromatic quality that's both soothing and invigorating. And then there's the dark chocolate, offering a depth and complexity that keeps you coming back for more.

These tasting notes are not just about the coffee itself but also about the story it tells. Each sip is a journey through the lush landscapes of Sumatra, where the coffee beans are nurtured and cared for with love and precision. The earthy base speaks to the rich volcanic soils and the dense, humid climate. The cedar notes hint at the wooden huts and traditional drying methods used by the farmers. And the dark chocolate is a nod to the rich, full-bodied profile that makes Sumatran coffee such a favourite among connoisseurs.

How to Brew It

• French Press: For a full-bodied, rich cup, the French Press is your go-to. It allows the coffee to steep for a longer time, enhancing the earthy and woody notes.
• Espresso: If you're after a concentrated shot with a smooth finish, the espresso method is perfect. It brings out the dark chocolate and cedar notes beautifully.
• Aeropress: For a cleaner cup with less sediment, the Aeropress is a great choice. It's quick and easy, giving you a balanced cup with a slight sweetness from the chocolate notes.

Try It Yourself

Sumatran coffee is more than just a cup of coffee; it's a story, a journey, and a taste of something truly special. Whether you're a seasoned coffee drinker or just starting to explore the world of specialty coffee, there's something in a cup of Sumatran coffee that will capture your heart. So why not give it a try?

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