Indonesia Sumatra Coffee: A Flavorful Journey

With its volcanic soils, humid climate, and unique giling basah (wet-hulled) processing, Sumatran coffee carries a flavor identity all its own.. Our Indonesia Sumatra Organic Gayo 1 TP celebrates this legacy while telling the story of two dedicated producers, Wagiman and Yasmin, whose farms sit high in the Aceh Tengah region at around 1,450 meters above sea level. Their commitment to organic farming ensures every cup is as sustainable as it is delicious.

From the Highlands of Aceh Tengah

The Aceh Tengah region is home to ethnic Gayo farmers, who primarily cultivate two Arabica varieties: Gayo 1 and Gayo 2. While their precise origins are debated, many believe Gayo 1 is descended from the hardy Timor variety, while Gayo 2 shares traits with both Timor and Bourbon. Together, they thrive in Sumatra’s highlands, producing coffees that are often lighter in body than Mandheling coffees from further east.

Wagiman and Yasmin farm with a philosophy rooted in respect for the land. Their crops are certified Fairtrade Organic and nourished with natural fertilizers such as coffee husks and cow manure. This approach enriches the soil, sustains fertility, and preserves the longevity of their farms for generations to come.

Giling Basah: The Signature of Indonesia Sumatra Coffee

Sumatra’s tropical climate doesn’t lend itself to traditional sun-drying, so local farmers perfected their own method: giling basah, or wet hulling.

Here’s how it unfolds:

1. Depulping — Freshly harvested coffee cherries are pulped, leaving beans coated in mucilage.

2. Fermentation & washing — The sticky layer naturally breaks down and is rinsed away.

3. Partial drying — Instead of drying to export-ready levels, beans are only partially dried, holding 20–40% moisture.

4. Wet hulling — The parchment is removed while the beans are still soft and damp — a hallmark of Indonesian coffee.

5. Final drying — The hulled beans are dried to safe export moisture.

   
   

This method shapes how the bean’s natural characteristics emerge. The result is unmistakably Sumatran:

• Low acidity — a smoother, rounder profile than high-grown washed coffees.

• Heavy body — dense, syrupy texture that lingers on the palate.

• Earthy, spicy, and herbal notes — clove, tobacco, and woodsy undertones that stand out from any other origin.

  
  

Our Indonesia Sumatra Organic G1

Our Indonesia Sumatra coffee is a Gayo 1 TP, meaning it’s triple-picked and carefully sorted to ensure less than five defects per 300g. In our roast of Indonesia Sumatra Organic G1 TP, you will taste a beautiful combination of:

• Dark chocolate — a naturally bittersweet anchor.

• Clove & pipe tobacco — earthy, spicy warmth that reflects the wet-hulled process.

• Concord grape — a subtle, jam-like sweetness that brightens the cup.

These are not added flavors. In fact, they’re the natural expression of Gayo 1 beans, drawn out by Wagiman and Yasmin’s farming practices and unlocked by careful roasting.

Roasting Sumatra: A Delicate Balance of Moisture and Heat

One of the reasons Sumatran coffee is so distinctive is also what makes it challenging in the roaster: the wet-hulled process leaves beans softer and more moisture-heavy than fully washed coffees. That extra water content changes the physics of roasting as heat penetrates differently, sugars caramelize at a different pace, and the beans are more prone to uneven development if rushed.

To bring out Sumatra’s best, here are a few things to consider:

• Charge hot but manage carefully — higher initial heat helps push through excess moisture, but it must be balanced to avoid tipping or scorching the exterior.

• Stretch the roast a little longer — wet-hulled beans benefit from an extended roast curve, especially in the drying and Maillard (browning) phases, allowing the inner bean to catch up with the outer.

• Watch development time closely — a bit more post-crack development helps accentuate body and those earthy, spicy notes, but pushing too far risks muting the nuance or tipping into ashiness. And by ashy, I mean burnt, scorched, point of no return... Remember, friends don't let friends drink scorched coffee.

• Respect the bean’s structure — these beans are more delicate than they look. Gentle but steady heat application brings out the dark chocolate depth and spice without flattening the concord grape sweetness.

  
  

Done right, the result is classic Sumatra: syrupy body, low acidity, rich spice, and surprising complexity. It’s a roast that demands patience, but is totally worth it!

It's More Than Just Coffee

This is the story of a region, a people, and a method that defies convention. It’s the organic care of farmers like Wagiman and Yasmin, who enrich their soil with what the land itself provides. It’s the cooperative spirit of Aceh Tengah’s Gayo community. And it’s a flavor journey that takes you deep into the heart of Sumatra.

Indonesia Sumatra Organic G1 TP is bold, complex, and unforgettable. Coffee that grounds you — and lifts you, all at once. That’s the Caffeinatrix way.