Sumatra Coffee
The islands in the Pacific Ocean are renowned for coffee cultivation, but the Indonesian islands boast some of the most favorable conditions. Among them, the ideal environment and the wet hulling process employed by farmers make it particularly suitable for growing arabica coffee. Numerous factors come into play, influencing Sumatra coffee’s unique and distinctive taste.
From the moment you take your first sip, Sumatra coffee offers a captivating symphony of flavors that will awaken your taste buds. The only way to truly understand what makes Sumatran coffee special is to experience it firsthand. So, why wait? Grab a batch of these exceptional beans and let the brewing begin.
What Is Sumatra Coffee?
Sumatra coffee is a type of coffee that is grown on the island of Sumatra in Indonesia. It is known for its distinct and unique flavor profile, which sets it apart from other coffee varieties. Typically described as full-bodied with low acidity, exhibiting earthy, herbal, and sometimes spicy flavors. It often has notes of dark chocolate, cedar, tobacco, and occasionally tropical fruit undertones. The coffee beans are grown in the fertile volcanic soils of the region, and the combination of factors like climate, altitude, and processing methods contribute to its characteristic taste.
Three main types of Sumatra coffee are from Mandheling, Ankola and Lintong which are regions of Indonesia. Typically, Sumatra coffee is grown in small-holder farms, ranging from 2-3 acres or roughly 100 coffee trees per plantation.
Where Is Sumatra Coffee From?
Coffee cultivation in Indonesia began in the late 17th century, initiated by the Dutch East India Company. The Dutch saw an opportunity to compete with Arab merchants who had a monopoly on the coffee market at the time. To find suitable regions for coffee growth, the colonial government started planting coffee near Batavia, which is now known as Jakarta.
The venture proved to be successful, and within just a decade, coffee exports reached an impressive 60 metric tons per year, making Indonesia the third-largest coffee producer in the world after Ethiopia and Arabia. The Dutch East India Company held a tight grip on the trade of various commodities, including coffee.
As demand continued to rise, coffee plantations were established on the islands of Sumatra, Sulawesi, and Java by the mid-1870s. To facilitate the export of coffee beans from the remote mountainous areas, railways and roads were constructed.
However, during the Second World War, the coffee plantations in Sumatra faced interruption as they were taken over by the occupying Japanese forces. After the war ended, Indonesia finally gained its independence in the late 1940s, leading to significant changes in the coffee industry. Many plantations were abandoned, and the original colonial plantation owners departed from the country.
Toward the end of the 19th century, a devastating leaf rust disease struck Indonesia’s coffee plantations, causing widespread destruction. Many coffee plants were lost, compelling farmers to shift their focus to cultivating crops like rubber trees and tea. In response to this crisis, the government took action and introduced Liberica Coffee, which demonstrated greater resistance to leaf rust and proved to be a success.
As of 2017, Indonesia’s estimated coffee production reached around 660,000 metric tons. About 25% of this production was consumed domestically, including both arabica and robusta beans, while the remaining robusta beans were exported worldwide due to their robust structure and low acidity.
Is Sumatra Coffee Lower In Acid?
Yes, Sumatra coffee is generally lower in acidity compared to other coffee varieties. The traditional wet hulling process used in Sumatra coffee production, along with the island’s unique climate and soil conditions, contribute to its lower acidity.
Most Sumatra Coffee Is Wet Hulled – What Are The Benefits?
In Sumatra, the primary coffee processing technique is wet hulling. While this method can sometimes be called “natural” or “dry” processing, it’s crucial to recognize that wet hulling is distinct from the natural processing methods employed in other coffee-producing areas, such as Ethiopia.
Sumatra coffee offers a range of benefits, from its unique flavor profile and low acidity to its versatility in blends and connection to traditional coffee practices. A selection of these benefits is outlined below.
1. Environmental Impact: Wet hulling consumes less water than the conventional washed processing method, which demands significant water usage. This has notable environmental implications, particularly in regions grappling with water scarcity issues.
2. Versatility in Blending: The bold flavors and unique characteristics of wet-hulled coffee in your coffee blends is an excellent choice. Try adding a few scoops for added depth and complexity
3. Distinctive Flavor Profile: Wet hulling imparts a unique flavor profile to the coffee beans. The process is known to contribute to the bold, earthy, and sometimes spicy flavors that are characteristic of coffees processed using this method. These flavors can be appealing to coffee enthusiasts looking for a distinct taste experience.
4. Reduced Acidity: Wet hulling often results in coffee with lower acidity compared to other processing methods. This can be advantageous for individuals who prefer a milder, less acidic taste in their coffee or those who have sensitivity to highly acidic foods and beverages.
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FAQ
How Is Sumatra Coffee Grown?
The coffee beans are mainly produced on the Indonesian island of Sumatra, which has the ideal climate and terrain for coffee cultivation. The process begins with planting coffee trees in fertile volcanic soil, typically on high-altitude slopes. These trees are shade-grown, often under the canopy of larger trees, which helps create a natural environment and protects the coffee plants from direct sunlight.
Thanks to its equatorial location, the Sunda islands are prime coffee-producing areas. Sumatra coffee, cherished worldwide for its gourmet quality, comes from the Mandailing people of Sumatra’s west coast. It’s cultivated by small landholders using the unique “wet hulling” process called “giling basah.” This coffee thrives in West Central Indonesia, specifically in Padang, at elevations between 2,500 to 5,000 feet above sea level.
The taste of Sumatra coffee is very delicious, sweet and creamy but complex as it includes the tinge of spice, chocolate, and butterscotch as well as undertones of earthy flavors. The color of the fresh coffee beans remains deep greenish-blue before they are roasted.
Sumatra coffee is known for its sweet, smooth, intense and balanced body and its flavors depend upon the region it is grown and the process used to prepare it. A cup of Sumatra coffee will also include the flavors of tobacco, cocoa, cedar wood, earth, and smoke. Sometimes the level of its acidity is increased with the flavor of tropical fruits like lime or grapefruit.
How Much Caffeine In Sumatra Coffee?
What Does Sumatra Coffee Taste Like?
Sumatra coffee taste can be described as smooth with a heavy body and often referred to as syrupy. The low acidity provides a complex taste, often exhibits sweet under tones of chocolate