Indonesia: the island of Sumatra

The island of Sumatra is one of the wildest regions in Asia. The shades of blue and green that characterize the beans grown there perfectly illustrate the complexity of the coffees offered by these flourishing tropical lands. Many historical accounts tell of the coffee varieties found there as the result of various hybrids imported from Yemen and the island of Java. Annual production (robusta and arabica) amounts to some 12,000,000 60kg bags, all destined for export.

General taste profile

The cup is characterized by a round, sweet, peppery, slightly grassy and earthy body, with a finish reminiscent of a rich, aged balsamic vinegar. A near-perfect balance between acidity and bitterness emanates from these coffees when they are roasted according to the time-honored principles of controlled, artisanal roasting. Catimor, one of the region's most prized varieties, offers a cup quite different from the general profile of Sumatran coffees, with more caramelized aromas, ripe fruit, figs, and raisins.

Cultural regions

Sumatra Gayo Mountain (Mandheling): Located in the northernmost region of the island, in the province of Aceh, the coffees from this terroir (primarily Typica and hybrids) are prized for their robust and elegant body, their lingering finish without any harsh bitterness. Slightly earthy, they offer hints of butterscotch and a smooth, creamy texture reminiscent of fine, aged red wines.

Lake Toba: Also located in the north of the island, various Arabica varieties such as Typica and Catimor are cultivated there. The coffees from this region offer coffees with a woody and spicy bouquet, with notes of lemon, cedar, and licorice.

It is worth noting that 75% of the island's coffee harvest is Robusta, compared to 25% Arabica (Typica, Caturra, Bourbon, Catimor, and numerous hybrids). The average altitude is between 800 and 1500 meters.

Processes

Washed and depulped using a wet method (a characteristic of this region).