Sumatra
Sumatra coffee is grown on the Indonesian island of Sumatra and is known for its deep, earthy, and full-bodied flavor, a result of the region’s unique post-harvest processing techniques developed by local farmers.
The beans are typically cultivated in highland areas and undergo a wet-hulling process—a method that involves removing the outer skin and mucilage of the coffee cherry, then allowing the beans to dry while still partially covered in mucilage. This technique imparts distinct flavors and aromas to the coffee, ranging from chocolatey and spicy to herbal and fruity, depending on the microregion.
Today, more than 90% of Sumatra’s coffee is produced by smallholder farmers, with the average farm size around one hectare. These farmers often operate within cooperatives to help maintain quality standards and gain better access to international markets.