Roast Level: Medium Light Agtron Score: 66 Tasting Notes: Almond, Cherry, Chocolate Region: Aceh Tengah Elevation: 1300-14600 meters Varietals: Tim-tim and Borbor Milling Process: Wet Hulled Drying Process: Covered Patios Harvest: 2026 About Sumatran Coffee: Before the 1970s, coffees in Sumatra were processed in the two most commonly found methods worldwide: washed and natural. In the 1970s, Japanese interest in Sumatran coffees led to the introduction of the Wet-Hulled process, a unique style of handling and drying that is largely responsible for Sumatran coffees’ unmistakable flavor characteristics, but also their normally greenish-blue hue. In Sumatra, coffee farmers will typically harvest their coffee cherry and depulp it by hand at their farm or home, allow it to dry for a very short time, then bring it either to a coffee marketplace or directly to a “collector,” or collection point, where the beans are purchased at anywhere from 30–50% moisture, with their mucilage still partially intact. The coffee is then combined and hulled (has its parchment removed) while it is still in this high-moisture state. The coffee is then dried to the more commonly globally accepted 11–13% moisture in order to prepare for export.
Whole Bean, 1. Most Fine (Espresso), 2. Very Fine, 3. Fine (Aero Press), 4. Fine Medium (Drip), 5. Medium, 6. Coarse, 7. Very Coarse (French Press)