Sumatra
Dark roast · Bold, earthy, heavy body
Where this coffee comes from
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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WHAT MAKES THIS DIFFERENT
Most coffee leaves you to figure out the cup. This one arrives dialed in.
Every new bag usually means re-dialing your grinder from zero — and wasting a third of it getting there. Tell us your gear once. We build the recipe for your exact kit, and learn your taste as you go.
Your recipe for this coffee
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WHO ROASTS THIS
Two Bulgarians. One American coffee aisle.
We’re Stefan and Ekaterina. Coffee came into our lives in Sofia — we learned the craft together in a small kitchen, long before we ever thought about a business.
Then came the American coffee aisle. Sixty bags on the shelf, most without a roast date, half called “premium” with nothing to back it up. None of them told us who grew the beans. We couldn’t find the cup we wanted — so we built it.
Specialty-grade only. Named cooperatives on every label. Roasted in California within days of your order. Not a brand — just the bag we’d actually brew, the one that should have been on the shelf all along.
— Stefan & Ekaterina, founders