Coffee from Indonesia
Coffee from Sumatra is usually wet-hulled, a method suited to the humid climate. It gives a heavy, syrupy body, low acidity and earthy, spicy notes that hold up well in dark roasts and blends.
Our coffees from Indonesia
Harvest
Sumatra has two main picking seasons, roughly October to December and March to June. Expect cedar, spice and a syrupy body.
How we buy
We buy green coffee through two importers we have worked with for years. They visit the farms and washing stations, and they tell us what each lot cost at origin. We cup every sample before we commit, and we roast in small batches of 12 kg so every bag leaves the roastery within two days of roasting.
We publish what we paid for every lot. For most of our single origins the price at the washing station or farm gate was well above the commodity market price at the time of purchase. Paying for quality is the only way the best lots stay available, and it lets producers invest in better picking, drying and storage.
We cannot visit every origin every year, so we rely on our importers' field teams. They send us harvest reports, photos and cupping notes, and we pass the most useful parts on to you on each product page.
From farm to cup
From harvest to your cup takes about six months. The coffee is picked, processed and dried at origin, rested in parchment, milled and graded, then shipped in lined bags to keep it stable. We roast it in small batches on Tuesdays and ship within two days, so the last step is the shortest.
Each origin page lists what we have in stock now. Sold-out coffees come back with the next harvest, usually a year later.
Other origins
Colombia · Brazil · Ethiopia · Kenya · Guatemala · Rwanda · Honduras
Read more about coffee in Indonesia on Wikipedia.