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Asia: Indonesia is Earthy
Our exploration of Asia focuses on Sumatra, Indonesia, which grows mostly Robusta alongside some Arabica. Sumatra is best known for wet hulling, or giling basah — a process behind the flavour vocabulary of traditional Sumatran coffees: substantial body, subdued acidity, and notes that range from herbal and spicy to earthy, chocolate-like or deeply fruited.
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Sumatra Bener Meriah
Sumatra Bener Meriah comes from the high slopes in the Gayo Highlands, produced by Central Sumatera Coffee. Rather than the wet hulling that defines so much of the region, cherries here are kept whole and dried slowly on patios in carefully managed layers, concentrating natural sweetness into a clean, fruit-forward cup. It's a bright departure from Sumatra's earthier reputation. Roasted as a medium espresso, it opens with watermelon and ripe mango before settling into dark chocolate, with a creamy body and a lingering, balanced finish.
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Organic Breakfast Roast
Organic Breakfast Roast draws on Sumatra for its rounded, earthy depth, the kind of low-acid, full-bodied character Indonesian coffees are known for, built into a medium-dark roast made for easy, everyday drinking. Baker's chocolate, dried fig and pecan carry the cup, comforting and rich without ever feeling heavy, the kind of coffee that's just right for a slow weekend morning.
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