A smooth yet punchy cup, with a brilliant crema, our fair trade, organic Sumatran blend delivers notes of milk chocolate, black treacle and black pepper while nuts and praline flavours dull the bright acidity and fruit.
Created with espresso in mind, this delicious and ethical roast packs enough punch for daily use in any coffee shop without being harsh or offensive.
In general, Indonesia’s arabica coffee varieties have low acidity and strong bodies, which make them ideal for blending with higher-acidity coffees from central America and east Africa.
Sumatra is one of the western islands of Indonesia, a country that is geographically and climatologically well-suited for coffee plantations. Located near the equator and boasting numerous interior mountainous regions on its main islands, Indonesia creates well-suited microclimates for the growth and production of coffee.
Coffee cultivation in Indonesia began in the late 1600s and early 1700s, in the early Dutch colonial period, and has played an important part in the growth of the country. The first seedlings, sent from Yemen to Jakarta (then called Batavia) failed due to flooding. However, the second batch, sent three years later, succeeded. The first exports to Europe were transported by the Dutch East India Company with 2,000 pounds shipped in 1717. When it first arrived in Amsterdam, Sumatran coffee was too expensive for most people as it sold for 3 Guilders per kilogram, the equivalent of several hundred pounds in today’s currency. However, by the end of the 18th Century it had become much more affordable.
Indonesia was the first country, outside of Africa and the Middle East, to cultivate coffee on a large scale. By 2014, it was the fourth-largest producer of coffee in the world and by 2017 it was producing an estimated 660,000 metric tons. Of the exports, 25% are arabica beans and the balance is robusta.