Sumatra

Roast: Medium-Dark

Some coffees wake you up. This one grounds you.

From the mist-draped highlands of Aceh — where smallholder farmers of the Koperasi Baitul Qiradh Baburrayyan cooperative tend heirloom varietals at elevations between 1,100 and 1,600 meters — comes a cup that is unmistakably Sumatran. Syrupy and full-bodied, it unfolds with deep notes of dark chocolate and dried fruit, anchored by a quiet earthiness and a finish that lingers like the last light of a slow afternoon.

Processed through Giling Basah — the traditional wet-hulling method indigenous to Sumatra — this coffee carries the terroir of its origin in every sip. Bold without being harsh. Complex without being fussy. A coffee for those who appreciate depth.

How to Enjoy Sumatra at Its Best

This coffee's syrupy body and earthy complexity shine brightest when brewed low and slow. We recommend:

• French Press — Full immersion brings out the full body and chocolatey depth. Use a coarse grind and steep for 4 minutes.
• Pour Over — A medium-coarse grind and slow, steady pour highlight the dried fruit notes and clean up the earthiness beautifully.
• Cold Brew — Steep overnight for a remarkably smooth, low-acid concentrate with a natural sweetness.
• Espresso — Pulls rich and syrupy with a thick crema. Exceptional as a standalone shot or as the base of a latte.

Best enjoyed black to appreciate its full complexity, or with a splash of oat milk to complement the chocolate and fruit notes.