Sumatra
$24.99About $1.38 per cup · 18 cups per 12 oz bag, recipe-dependent
Bold and earthy, great in a French press. The unique microclimates of Sumatra encourage slow cherry development, producing coffees with distinctive earthy depth and layered complexity. Coffee is a cornerstone crop in the region, providing income for thousands of smallholder farmers across remote villages. Produced by smallholder farmers...
Bold and earthy, great in a French press.
The unique microclimates of Sumatra encourage slow cherry development, producing coffees with distinctive earthy depth and layered complexity. Coffee is a cornerstone crop in the region, providing income for thousands of smallholder farmers across remote villages. Produced by smallholder farmers who typically cultivate coffee on 1–2 hectare plots, this coffee is part of a long tradition of community-driven agriculture. Farmers often hand-pulp and ferment the coffee locally, using simple methods passed down through generations. Many communities invest in shade-tree planting and soil stewardship to maintain long-term productivity and protect their surrounding ecosystems. This lot is classified as GR1 DP (Grade 1, Double Picked) meaning it has undergone careful hand-sorting twice to meet the highest quality standard for export. It is processed using wet-hulling (Giling Basah), a traditional Indonesian method where parchment coffee is hulled at a higher moisture content than fully washed coffees. This unique step, combined with Sumatra’s humid climate, contributes to the region’s hallmark profile: syrupy body, deep spice notes, and tea-like finish.
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✓ First bag ships free with FIRSTBAG · Roasted after you order · arrives in 3–7 business days · Starting recipe for your machine in every bag
Pairs well with
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Brew guide
- Ratio
- 1:16 · 60 g per litre
- Grind
- Medium (drip ground)
- Water
- Fresh, filtered
- Time
- 4–6 min
- Fill the tank with fresh water to the line for your cups.
- Paper filter in, 1 rounded tablespoon (8 g) of coffee per cup.
- Brew, then pour right away — do not leave it on the hot plate.
- Too bitter? Grind coarser or use a little less. Too weak or sour? Grind finer.
- Ratio
- 1:16 · 20 g to 320 g water
- Grind
- Medium-fine
- Water
- 92–96 °C (just off the boil)
- Time
- 3:00–3:30
- Rinse the filter, add 20 g of coffee, level the bed.
- Pour 50 g of water, wait 35 s for the bloom.
- Pour in slow circles to 320 g by 1:45.
- Let it draw down. Aim to finish around 3:00–3:30.
- Ratio
- 1:14 · 30 g to 420 g water
- Grind
- Coarse
- Water
- 94 °C
- Time
- 4 min
- Add 30 g of coarse coffee, pour 420 g of water, start a timer.
- At 1:00 stir gently and put the lid on, plunger up.
- At 4:00 press slowly.
- Pour everything out right away so it stops brewing.
- Ratio
- 1:2 · 18 g in, 36 g out
- Grind
- Fine (espresso)
- Water
- 93 °C, 9 bar
- Time
- 27–32 s
- Dose 18 g into the basket, distribute and tamp level.
- Start the shot and stop at 36 g in the cup.
- If it runs faster than 25 s, grind finer. Slower than 35 s, grind coarser.
- For milk drinks, use the same shot and steam to 60–65 °C.
- Ratio
- 1:8 · 100 g to 800 g water
- Grind
- Coarse
- Water
- Cold, filtered
- Time
- 14–18 h in the fridge
- Combine 100 g of coarse coffee with 800 g of cold water in a jar.
- Stir, cover, refrigerate 14–18 hours.
- Strain through a paper filter or a fine sieve.
- Serve over ice; dilute with water or milk to taste.
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