Sumatra is a big island in Indonesia that produces coffee and possibly one of the most disruptive beans produced. It’s like the truth of anything. Whether you’ll love it or hate it because most Indonesian coffee beans taste earthy and grainy, while Latin American coffees are mostly clean and bright. Other than that, the roasting profile could also affect the flavour of coffee beans. With light roasting profile the coffee beans will mostly taste less bitter. But for all of you who want to try something different Sumatran coffee will be worth it for its herbal earthiness.
Read more about Sumatera Coffee : All you need to know about Sumatera Coffee
History and region
Indonesia is the fourth biggest producer of coffee in the world and one of the big coffee growing regions. As we know, sometimes we say coffee as Java. The term is a colloquial nickname for coffee which comes from Java island in Indonesia. It’s directly located on the equator, with some mountain regions which means coffee would be perfect to be planted there because the climate offers the support. The production of coffee was introduced by Dutch when they had Indonesia in 1696. Soon it became a vital aspect of Indonesia’s economy.
Sumatran coffee is grown only in Sumatra island, in the West part of Indonesia.
The unique flavour of Sumatran coffee is the result of how the coffee farmers harvested and processed the coffee. Most Sumatran coffee is processed in two different ways, either wet or dry. Wet process means the farmers need to remove the fruit or the red cherry fruit that covers the coffee bean before they’re washed and then dried. While the dry process means just leaving the fruit out under the sun until it’s dried and easy to remove.
However, Sumatran coffee is processed with a method called Giling Basah, or we can call it as wet hulling or wet hulled. This process means the coffee farmers need to remove the skin off of the fruit, leaving the fruit to sit for a day, then the fruit will be washed off and left the bean to dry. Giling basah or wet hulling will leave the beans with high moisture content compared to other beans.
Nothing like any other common coffees we’ve tried before, Sumatran coffee production is not limited by an insignificant geographic area. It’s one of the biggest supplier of coffee. Because of various number of farms and wide geographic region, it affected the flavour of Sumatran coffee beans and also affected the qualities presented from the coffee beans.
The process of Giling Basah make the beans has less acidity and a rich, full body. It makes Sumatran coffee rich, creamy, and smooth. While the aftertaste of the coffee is earthy, herbal, and has a little spice tone behind it. The earthy aftertaste is also linked to the taste of mushrooms, moss or even wood.
Because of Sumatran coffee spiciness, smooth texture and herbal flavour. It would be amazing t combine it with creamy and sweet desserts. Take a sip of your coffee then have a bite of cheesecake, blueberry cheesecake, banana bread or maybe cinnamon roll, perhaps maple syrup. Feeling more on fire and want the feel to kick in? Mushrooms would bring out the flavour of the coffee to the maximum level. For example, a mushroom and cheese quiche would be a marvelous combination.