Sumatra’s unique microclimate encourages slow coffee cherry development, resulting in coffees known for their deep, earthy character and layered complexity.
Coffee is a vital crop across the region, supporting thousands of smallholder farmers in remote villages. Most farmers grow coffee on small plots of 1–2 hectares, following long-standing, community-based farming traditions.
Cherries are typically hand-pulped and fermented locally, using simple methods passed down through generations. Many farming communities also invest in shade trees and soil care, helping protect the surrounding ecosystem while maintaining long-term productivity.
This lot is classified as Grade 1 Double Picked (GR1 DP) — meaning the beans are carefully hand-sorted twice to meet the highest export quality standards.
It is processed using wet-hulling (Giling Basah), a traditional Indonesian method where the parchment is removed at higher moisture levels than fully washed coffees. Combined with Sumatra’s humid climate, this process creates the region’s signature cup profile: syrupy body, deep spice notes, and a smooth, tea-like finish.
