The best word to describe the Indonesian Sumatra coffee is "wild".
 
Indonesian Sumatra coffee is a popular choice among coffee enthusiasts worldwide. It is grown on the Indonesian island of Sumatra and is known for its full body, low acidity, and unique earthy, spicy, and sometimes chocolaty flavors. This distinct taste profile is largely due to its traditional processing method known as “wet-hulling,” which contributes to its rich and complex character.
 
Sumatra coffee is considered one of the world’s finest specialty coffees. There are three kinds of premium coffee grown in this region: Mandheling, Ankola, and Lintong. Arabica beans are the most common coffee beans that are grown in this region. Sumatra coffee has a unique earthy tone and is heavy-bodied.
 
The wet-hulling process that Sumatra coffee undergoes lessens the acidity of the coffee, resulting in a less acidic taste. The medium roast we give this bean produces a more chocolatey and earthy undertone compared to a light or dark roast.
 
Origin: Indonesia Sumatra
Process: Semi-Washed
Altitude: 1400m
Harvest: Jun-Dec
Flavour notes: Herbal, Spicy, Nutmeg, Sweet, Boozy
SCA score: 84
Varietal:  Catimor, Typica