Coffee origin

🇮🇩 Sumatran coffee: earthy, heavy body and low acidity

Updated 6 November 2026

Sumatran coffee is unlike anything from Africa or Latin America, mostly because of a local way of processing called giling basah, or wet hulling.

How it tastes

Sumatran coffees are described as smooth, sweet and intense, with cocoa, tobacco, smoke, earth and cedar. Perfect Daily Grind notes the earthy or smoky character and a body that can be huge. Some lots are brighter, with tropical fruit or citrus.

Where it comes from

In wet hulling the skin is removed, the beans rest in their sticky coating for up to a day, are washed, partly dried and then hulled while still wet before drying further. The beans turn bluish-green, and the method lowers acidity and increases body.

Names on the bag: Mandheling is a trade name for arabica from northern Sumatra and Aceh, named after the Mandailing people. Lintong comes from a plateau southwest of Lake Toba. Gayo, a registered geographical indication from Aceh grown at 1,110 to 1,600 metres, is higher toned and lighter bodied.

How to enjoy it

One of the best origins for milk drinks and for a heavy, smooth espresso. In a filter it gives a thick, low-acid cup, ideal if bright coffees upset you.

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