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.
1/5
1 / 5
Sumatra
For a bold, heavy cup
Deep and earthy, full-bodied and smooth — the heavy, satisfying cup you reach for black.
Medium-dark roast • Earthy • Full body • Bold
Best for
- A bold heavy cup
- Drinking it black
- Earthy full-bodied coffee
- Dark-roast lovers
- French press or drip
Why people love it
- Deep earthy and full-bodied
- Smooth and never bitter
- Roasted fresh after you order
$25.00· about $1 a cup
🚚 First bag ships free — use code
ORIGIN STORY
Origin
Indonesia
Tasting Notes
Black Tea, Brown Spice, Citru
Roast Level
LightMed LtMedMed DarkDark
ORIGIN STORY
Choose Your Brew
Tap a method to see the exact recipe — coffee dose, water, grind, and step-by-step.
Espresso
Concentrated PerfectionTime25–30 sec
Coffee18–20 g
Yield36–40 ml
GrindVery Fine
- Heat the machine 15–20 min. Flush water through the group head.
- Dose 18–20 g, grind very fine — like powdered sugar.
- Distribute evenly and tamp with ~15 kg pressure.
- Flush group briefly, lock in the portafilter.
- Extract 25–30 sec → stop at 36–40 ml.
- Sour = grind finer. Bitter = grind coarser.
- Stir the crema and enjoy.
Tip: Use coffee 7–21 days from roast date for best crema.Full guide →
Pour Over (V60)
Clean & BrightTime3:00
Coffee15 g
Water250 ml
GrindMedium-Fine
- Rinse the paper filter with hot water to preheat.
- Add 15 g of medium-fine ground coffee.
- Bloom (0:00–0:30): Pour 30–40 ml, wait 30 sec.
- First Pour (0:30–1:15): Spiral pour to 150 ml.
- Second Pour (1:15–2:00): Continue to 250 ml.
- Drawdown (2:00–3:00): Let it drain completely.
- Swirl and enjoy the bright, complex flavors.
Tip: Use freshly roasted coffee (up to 4 weeks) and filtered water.Full guide →
French Press
Classic ImmersionTime4:00
Coffee30 g
Water500 ml
GrindCoarse
- Preheat the French Press with hot water. Discard.
- Add 30 g coarsely ground coffee (like breadcrumbs).
- (0:00): Pour 250 ml hot water halfway.
- (1:00): Stir with a wooden spoon to break the crust.
- Top up to 500 ml. Place lid without pressing.
- (4:00): Press the plunger slowly and evenly.
- Serve immediately — don't leave coffee in the press.
Tip: For cleaner coffee, pour through an additional metal filter after pressing.Full guide →
Drip Coffee
Everyday ClassicTime5–6 min
Coffee30 g
Water500 ml
GrindMedium
- Place a fresh paper filter in the basket.
- Rinse filter with hot water to remove paper taste.
- Add 30 g medium-ground coffee to the filter.
- Fill the reservoir with 500 ml fresh, filtered water.
- Start the machine and let it complete the full cycle.
- Swirl the carafe gently to mix.
- Pour and enjoy — best consumed within 30 minutes.
Tip: Clean your machine monthly with a vinegar cycle for best results.Full guide →
AeroPress
Fast & FlavorfulTime2:00
Coffee17 g
Water220 ml
GrindMedium-Fine
- Place a paper filter in the cap, rinse with hot water.
- Add 17 g medium-fine ground coffee.
- (0:00): Pour 220 ml hot water (85–92°C) quickly.
- Stir 3 times, insert plunger to create vacuum seal.
- (1:15): Stir once, then press slowly for 30 sec.
- Stop when you hear the hissing sound.
- Push out the puck, rinse, and enjoy.
Tip: Try lower temperature (80°C) for a sweeter cup with fruity coffee.Full guide →
Chemex
Classic Pour OverTime4:00
Coffee30 g
Water500 ml
GrindMedium-Coarse
- Fold filter (triple layer toward spout), rinse with hot water.
- Add 30 g medium-coarse ground coffee.
- Bloom (0:00–0:45): Pour 60–70 ml, stir gently, wait 45 sec.
- First Pour (0:45–1:45): Spiral pour to 300 ml.
- Second Pour (1:45–2:45): Continue to 500 ml.
- Drawdown (2:45–4:00): Let it drain, then remove filter.
- Swirl the Chemex and enjoy sweet, floral notes.
Tip: Thick Chemex filter = cleaner coffee than V60.Full guide →
Cold Brew
Summer RefreshmentTime12–24 hrs
Coffee100 g
Water1,000 ml
GrindVery Coarse
- Grind 100 g very coarse — coarser than French Press.
- Add to a jar with 1,000 ml cold filtered water. Stir well.
- Cover and steep 12 hrs at room temp or 18–24 hrs in the fridge.
- Strain through a fine sieve or paper filter (strain twice for clarity).
- Dilute concentrate 1:1 with water or milk to taste.
- Serve over ice. Store concentrate up to 2 weeks in fridge.
Tip: Try adding vanilla, cinnamon, or orange peel during steeping.Full guide →
Moka Pot
Italian ClassicTime4–5 min
Coffee18–20 g
Water300 ml
GrindMedium-Fine
- Pre-heat 300 ml water to ~60–70°C (not boiling).
- Fill the bottom chamber up to the safety valve.
- Fill the basket with 18–20 g coffee. Level but do NOT tamp.
- Screw top on tightly (use a towel — bottom is hot).
- Place on medium heat with lid open. Watch for coffee flow.
- When hissing starts and stream turns lighter — remove from heat.
- Stir in the upper chamber and serve immediately.
Tip: Never tamp — that's the #1 cause of bitter moka pot coffee.Full guide →
Cezve (Turkish Coffee)
Centuries of TraditionTime3–4 min
Coffee14 g
Water170 ml
GrindExtra Fine (powder)
- Pour 170 ml cold, filtered water into the cezve.
- Add 14 g extra-fine coffee (powder). Don't stir.
- Place on LOWEST heat — slow heating is key. Wait 3–4 min.
- Watch the foam (kaimak) form and start to rise.
- When foam reaches the rim — lift immediately. Never boil.
- Distribute foam evenly between cups with a spoon.
- Pour slowly, wait 1–2 min for grounds to settle.
Tip: Use dark roast + copper cezve. Serve with water and Turkish delight.Full guide →
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