Growing Coffee Beans in Sumatra

What Makes Sumatran Coffee Unique?

Sumatran coffee is renowned for its distinct flavour profile and unique processing method. At Guilty Coffee, we’re proud to offer a premium Sumatran coffee that exemplifies the best qualities of this sought-after origin. But what exactly sets Sumatran coffee apart from other varieties?

 

Where Does Our Sumatran Coffee Come From?

Our Sumatran coffee hails from the Mandheling region, an area celebrated for producing some of the finest beans on the island. Mandheling isn’t actually a place, but rather a trade name for arabica coffees grown in the North Sumatran regions of Aceh and Lintong. The name comes from the Mandailing people, an ethnic group in the area.

 

What Varietals Are Used in Our Sumatran Coffee?

We source two primary varietals for our Sumatran blend:

1. Ateng: A local variety of Catimor, Ateng is known for its resilience and high yield. It produces a cup with a full body and low acidity.
2. Catimor: This hybrid of Caturra and Timor varieties was developed for its resistance to coffee leaf rust. It contributes to the complex flavour profile of our Sumatran blend.

 

How Is Our Sumatran Coffee Processed?

One of the most distinctive aspects of Sumatran coffee is its processing method. Our beans undergo a unique technique known as wet hulling, or “Giling Basah” in the local language. Here’s how it works:

1. Farmers remove the coffee cherry’s outer skin shortly after harvesting.
2. The beans, still coated in mucilage, are briefly fermented overnight.
3. Farmers wash and hand-crank the beans through a mill to remove the mucilage.
4. The beans are then partially dried until they reach about 50% moisture content.
5. At this point, the parchment layer is removed while the beans are still moist.
6. Finally, the exposed green beans are dried further until they reach the ideal moisture level for export.

 

This wet-hulling process contributes significantly to the unique flavour profile and appearance of Sumatran coffee.

 

What Grade Is Our Sumatran Coffee?

Our Sumatran coffee is classified as Grade 1 (G1), the highest grade available for these beans. This classification ensures that you’re getting the cream of the crop, with beans that have been carefully selected for their size, shape, and lack of defects.

 

How Would You Describe the Flavour Profile?

Our Sumatran coffee, which we’ve dubbed “Easter Weekend”, boasts a rich and complex flavour profile that’s sure to intrigue your palate. Here’s what you can expect:

• Aroma: The moment you open the bag, you’ll be greeted by enticing notes of chocolate, cedar, and tobacco.
• Taste: The first sip reveals a full-bodied experience with a harmonious blend of earthy and sweet flavours.
• Finish: The lingering aftertaste is smooth and satisfying, with a subtle hint of spice.

 

Why Choose a Dark Roast for Sumatran Coffee?

We’ve chosen to give our Sumatran beans a dark roast, which perfectly complements their inherent characteristics. Here’s why:

1. Enhances Body: The dark roast amplifies the naturally full-bodied nature of Sumatran coffee, resulting in a rich, velvety mouthfeel.
2. Balances Flavours: It smooths out any potential rough edges, creating a more balanced cup.
3. Brings Out Complexity: The dark roast helps to highlight the complex interplay of chocolate, cedar, and tobacco notes.

 

How Should You Brew Our Sumatran Coffee?

To fully appreciate the unique qualities of our Sumatran coffee, we recommend the following brewing methods:

1. French Press: This method allows the coffee’s oils to remain in the cup, resulting in a full-bodied brew that showcases the coffee’s rich flavours.
2. Pour-Over: For those who prefer a cleaner cup, a pour-over can highlight the coffee’s complexity while maintaining clarity.
3. Espresso: The dark roast of our Sumatran coffee makes it an excellent choice for espresso, producing a rich crema and intense flavour.

 

Whichever method you choose, be sure to use freshly ground beans and water just off the boil (around 95°C) for the best results.

 

Why Is Sustainability Important in Sumatran Coffee Production?

At Guilty Coffee, we’re committed to sourcing our beans ethically and sustainably. This is particularly important in Sumatra, where coffee production plays a crucial role in the local economy and ecosystem. Here’s why:

1. Environmental Impact: Many Sumatran coffees, including ours, are shade-grown. This practice helps preserve local biodiversity and reduces the need for chemical fertilizers.
2. Economic Sustainability: By paying fair prices for our beans, we help ensure that coffee farming remains a viable livelihood for local communities.
3. Cultural Preservation: Traditional coffee farming methods in Sumatra are deeply intertwined with local culture. By supporting these practices, we help preserve this rich heritage.

 

Ready to Experience the Unique Flavours of Sumatra?

Our Sumatran “Easter Weekend” blend offers a taste experience like no other. From its unique processing method to its complex flavour profile, this coffee is a testament to the rich coffee culture of Sumatra.

Whether you’re a seasoned coffee aficionado or just beginning to explore the world of specialty coffee, our Sumatran blend is sure to impress. Its full body, rich flavour, and dark roast make it perfect for those who appreciate a bold, characterful cup.

Ready to embark on a flavour journey to Sumatra? Order a bag of our Easter Weekend blend today and discover why Sumatran coffee holds such a special place in the hearts of coffee lovers worldwide. With Guilty Coffee, you’re not just buying a bag of beans – you’re investing in quality, sustainability, and a truly exceptional coffee experience. Go on, give in to temptation – your taste buds will thank you!