Sumatra Coffee: Growing, Taste, and Buying Guide

Sumatra coffee comes from the Indonesian island of Sumatra. Sumatra's coffee story began with the Dutch in the 1600s. They brought coffee plants from Ethiopia and Yemen to Sumatra to compete with Arabic coffee. Sumatra grows coffee in different areas, mainly Aceh, North Sumatra, West Sumatra, and South Sumatra. The coffee varieties include Arabica types like Mandheling, Gayo, and Lintong, as well as Robusta types like Sidikalang and Lampung. Rare and unique coffees, including Kopi Luwak and Peaberry. Sumatra coffee is made by harvesting cherries, using a wet-hulling process where beans are fermented, washed, partially dried, and then fully dried, resulting in a unique flavor. Sumatra coffee has a unique taste with earthy, spicy, and chocolatey notes. You can find Sumatra coffee beans online, at specialty shops, or directly from suppliers. Online stores like Colipse roast Sumatran coffee beans fresh after you order them.

What is Sumatra Coffee?

Sumatra coffee refers to coffee beans grown and processed on the Indonesian island of Sumatra. Sumatran coffee thrives in a tropical climate, with cultivation practices influenced by local weather patterns, varied soil types, and abundant rainfall. Sumatra accounts for over 60% of Indonesia’s total coffee-growing area and approximately 75% of the country’s coffee output, according to the 2024 USDA Foreign Agriculture Service annual report. In 2023, Sumatra produced approximately 760,200 tons of coffee.

Indonesian Sumatra coffee is not a distinct coffee plant or species but refers to beans grown in the region, including both Robusta and Arabica varieties. According to the April 2023 report by the United States Agency for International Development (USAID), Robusta make up the majority of production, primarily from southern provinces like Lampung, Bengkulu, and South Sumatra. Northern Sumatra, particularly the regions of Aceh and North Sumatra, produce high-quality Arabica coffee, including the famous Gayo and Mandheling coffee. Starbucks is a major purchaser of Sumatran coffee beans.

The terms "Sumatra coffee", "Sumatra blend coffee", and "Sumatra roast coffee" are different despite being used interchangeably. Sumatra coffee refers to single-origin coffee grown exclusively in Sumatra, Indonesia. "Sumatra blend coffee" combines Sumatra beans with beans from other regions to create a mixed flavor profile. "Sumatra roast coffee" refers to coffee roasted to highlight the distinctive flavors of Sumatra beans, commonly using dark or medium roasts. However, Sumatra coffee is not restricted to these roast levels; it can also be lightly roasted to suit various preferences.

Where is Sumatra Coffee From?

Sumatra coffee comes from the Indonesian island of Sumatra in Southeast Asia. Sumatra's coffee history is tied to Dutch colonialism. In the late 1600s, the Dutch East India Company brought coffee plants, including Typica and Bourbon varieties, to North Sumatra, aiming to break the Arabic coffee monopoly. Coffee originally came to Indonesia from Ethiopia through Yemen. By the 18th century, Sumatra was a major coffee producer, exporting to Europe. Initially, coffee grew on Dutch plantations. However, after a coffee leaf rust epidemic in the 1860s-1870s, locals began growing coffee on small plots. By the mid-19th century, Sumatra was a top coffee exporter. Today, most Sumatran coffee come from smallholder farmers with less than 2 hectares of land. Many belong to cooperatives and follow Fair Trade practices.

Where is Sumatra Coffee Grown?

Coffee in Sumatra is primarily grown in various regions across the island, with main areas including Aceh, North Sumatra, West Sumatra, and South Sumatra. North Sumatra is home to the famous Lake Toba region, which produces unique Arabica coffee varieties like Onan Ganjang, Djembers, and Ateng. Aceh is situated in the northernmost part of Sumatra and is known for its Arabica coffee, particularly Gayo coffee from the Central Aceh Highlands. The island's volcanic soil, high altitudes (1,000-1,600 meters), tropical climate, and plentiful rainfall (181 rainy days per year) create perfect conditions for growing coffee.

What are the Different Coffee Varietals Grown in Sumatra?

Sumatra mainly cultivates Arabica and Robusta. The most common Sumatran coffee varieties include Typica, Caturra, Catimor, Tim Tim, Linie S, and Ethiopian Lines.

• Typica Coffee: Typica is the original cultivar introduced by the Dutch, although much of it was lost to coffee leaf rust in the late 1880s. Some Typica varieties still remain in Sumatra, particularly at higher altitudes. Bergandal is one such variety found in Sumatra, while Sidikalang is another that can still be found in the region.
• Caturra Coffee: Caturra is a mutation of Bourbon coffee that originated in Brazil, with Red Caturra being a specific varietal grown in the Lake Toba region.
• Catimor Coffee: Catimor is a cross between Arabica and Robusta with many subtypes. Ateng is a common name for Catimor coffees widely planted in Sumatra, with several subtypes; some farmers also refer to Sigararutang as Ateng. Andung Sari is a relatively common Catimor selection often grown in Java and northern Sumatra. P88, a Catimor of Colombian origin, is reportedly cultivated in Sumatra. Ateng-Jaluk is a locally adapted Catimor known for excellent cup characteristics and is named after the village where it was introduced in the late 1980s.
• Timor Hybrid Coffee: Timor Hybrid, or Hibrido de Timor (HDT), is a natural cross between Arabica and Robusta, also called "Tim Tim." It likely originated from a single tree planted in 1917–1918 or 1926. Gayo 1 is a selection of HDT developed by the Indonesian Coffee and Cacao Research Institute at the Jember station.
• Linie S Coffee: Linie S refers to a group of coffee varieties originally developed in India from the Bourbon cultivar. The most common are S-288, which is found in Lintong, Aceh, and Flores, and S-795, also grown in Lintong, Aceh, and Flores, where it is sometimes called "Djember" in Sulawesi.
• Ethiopian Lines: Ethiopian lines include varieties brought to Java in 1928 and then to Sumatra. Rambung is an Ethiopian line found in Sumatra. Abyssinia, also known as "Adsenia," is another Ethiopian line brought to Java in 1928 and then to Sumatra, sometimes referred to as Java in Sumatra. "USDA" represents a group of Ethiopian varieties introduced to Indonesia by an American project in the 1950s.
• Sigarar Utang Coffee: Sigarar Utang is a spontaneous cross of HdT and Bourbon, characterized as a short-stature tree with high yields, making it likely a Catimor. Farmers often refer to it as "Super Ateng."
• Borbor Coffee: Borbor (Gayo 2) is a cultivar with debated genetics, presumed to be a cross between Bourbon and the Gayo 1 HDT selection.

What are the Different Types of Sumatra Coffee Beans?

Sumatra coffee primarily includes Arabica beans like Mandheling, Gayo, Lintong, Semendo, and Toba, as well as Robusta varieties such as Sidikalang, Lampung, and Bengkulu. These varieties, each with distinct flavor profiles, are grown on the Indonesian island of Sumatra. Some rare Sumatran coffees include Kopi Luwak and Peaberry. A detailed list of different Sumatran coffee types follows below.

1. Mandheling Coffee
2. Gayo Coffee
3. Lintong Coffee
4. Semendo Coffee
5. Toba Coffee
6. Sidikalang Coffee
7. Lampung Coffee
8. Bengkulu Coffee
9. Kopi Luwak Coffee
10. Sumatra Peaberry Coffee

1. Mandheling Coffee

Mandheling coffee is a premium Arabica variety originating from northern Sumatra, Indonesia. Common varieties include Catimor and Typica. The name "Mandheling" is not tied to a specific region but originates from the Mandailing ethnic group in the Tapanuli area of Sumatra. It serves as a trade name for Arabica coffee cultivated in the region, honoring the Mandailing people who traditionally grew it. Mandheling coffee is grown in the Batak region of West-Central Sumatra at altitudes of 750–1,500 meters. The beans are processed using the wet-hulling method, which gives them a strong, earthy flavor. Sumatra Mandheling coffee has a heavy, smooth, syrupy body and low acidity, appealing to those sensitive to acidic flavors.

2. Gayo Coffee

Gayo coffee is a premium Arabica coffee regionally grown in the Gayo Highlands of Aceh, northern Sumatra, Indonesia. Gayo coffee thrives in a high-altitude region between 1,000 and 1,700 meters above sea level. The term "Gayo coffee" means the coffee’s origin rather than a specific variety. Sumatran Gayo coffee includes several Arabica varietals like Typica, Catimor, Tim Tim, and Ateng, often grown in mixed plots. Sumatra Gayo coffee beans are uniform in size and shape, which is essential for even roasting. Gayo coffee features a full-bodied, creamy texture with medium acidity, delivering smooth and balanced earthy, herbal, nutty, and chocolaty flavor notes. Gayo coffee is sweeter and more acidic compared to many other Arabica coffees, according to a 2016 study by Muzaifa and Hasni in Pakistan Journal of Nutrition.

3. Lintong Coffee

Lintong coffee is an arabica coffee from the Lintongnihuta region near Lake Toba, North Sumatra. The region's high plateau, fertile volcanic soil, and altitudes of 1,000 to 1,800 meters create ideal conditions for cultivating Arabica coffee. Sumatra Lintong coffee uses various cultivars like Onan Ganjang, Djembers, Ateng, Typica varieties, Hibrido de Timor, Linie S, Ethiopian lines, and Catimor. This mix influences the final taste. Lintong coffee uses the "Giling Basah" process, a traditional Indonesian method where beans are hulled while still moist. This gives the coffee its unique flavor and dark green color.

4. Semendo Coffee

Semendo coffee, from the Semendo region in South Sumatra, Indonesia, is becoming popular worldwide for its unique taste and aroma. This area produces both Arabica and Robusta coffee. Arabica Semendo coffee is known for its acidity and fresh, vibrant, citrusy flavor, while Robusta Semendo coffee is more stronger. Semendo coffee is grown between 600 to 1800 meters throughout the Bukit Barisan area. This region is a major coffee producer in the Muara Enim Regency. In 2021, the Muara Enim Regency produced 27,594 tons of coffee, with Semendo Darat Laut Subdistrict contributing 11,835 tons. Sumatra Semendo coffee is traditionally grown with an agroforestry pattern, with trees used for shade.

5. Toba Coffee

Toba coffee refers to coffee grown in the region around Lake Toba in North Sumatra, Indonesia. Lake Toba, formed by a supervolcano eruption 75,000 years ago, is the world's largest volcanic lake. Its surrounding area, with rich volcanic soil and dramatic ridges, is perfect for coffee cultivation. Coffee is grown in the Toba Samosir Regency and other areas around the lake. The most common varieties grown include Red Caturra and S-Lini (S-794). Other cultivars grown in the region include Typica, Bourbon and Catimor. Most coffee is produced by smallholder farmers, some of whom are organized into cooperatives like the Koperasi Kopi Toba Cooperative, which consists of 10 producer groups. Toba coffee offers complex flavors, including pulpy fruit, herbal, earthy, and smoky spice notes.

6. Sidikalang Coffee

Sidikalang coffee comes from the Sidikalang region in North Sumatra, Indonesia. The region has a cool climate with mineral-rich mountainous soil in the Bukit Barisan range. Sidikalang coffee is an iconic symbol of North Sumatra. It's known for its high-quality beans grown in volcanic highlands. Sidikalang coffee is locally referred to as "Kopi Arab" (Arabica coffee). Although Sidikalang primarily grows Robusta coffee, Arabica, including the Sidikalang Typica variety, is also cultivated. Sidikalang Robusta is known for its nutty, milk chocolate, and caramel notes, with a bold, smooth, and mellow flavor. It has low acidity and a lingering aftertaste with balanced sweetness and herbal notes.

7. Lampung Coffee

Lampung coffee is a major coffee from Lampung Province in southeastern Sumatra, Indonesia. In 2021, Lampung produced 117,311 tons of coffee, 15% of Indonesia's total production. Lampung Province has varied terrains with elevations from 700m to 1,718m above sea level, suitable for growing coffee. Key coffee-producing regions in Lampung include West Lampung, Tanggamus, North Lampung, and Way Kanan. West Lampung is the largest, producing 47.55% of the province's Robusta. Lampung is known for both Robusta and Arabica coffee, though Robusta is more common. Lampung Robusta is known for its chocolate, brown sugar, woody, sweet, and earthy notes, creating a well-balanced cup with medium body, mild acidity, and a mix of sweet and earthy flavors.

8. Bengkulu Coffee

Bengkulu coffee is a major product of Bengkulu province in Indonesia, the third largest coffee producer in the country. Bengkulu has vast coffee plantations, with 85,929 hectares for Robusta and 1,536 for Arabica. In 2018, Bengkulu produced 59,429 tons of Robusta and 789.17 tons of Arabica. Bengkulu Robusta is known for its distinctive taste and aroma, with notes of dark chocolate, caramel, flowers, and wood. It has a strong character, full body, and long aftertaste. Some Bengkulu coffees score as high as 85.25, classifying them as specialty grade. Aromas include lemon, chocolate, and herbs. The province is working to improve its coffee quality. The main coffee-producing districts in Bengkulu are Kepahiang, Rejang Lebong, and Lebong.

9. Kopi Luwak Coffee

Kopi Luwak, or Civet coffee, is a type of Sumatran specialty coffee, produced in Sumatra and other parts of Indonesia. Civet coffee is made from beans that have been eaten and excreted by the Asian palm civet, a cat-like animal. Civet coffee is unique because civets eat only the ripest coffee cherries. Their digestion removes the fruit's outer layers and changes the bean's flavor. This results in a smooth, mild coffee with a sweet aftertaste, likely due to the extraction of potassium salts during digestion. Kopi luwak is one of the world's most expensive coffees, costing over $600 per kilogram.

10. Sumatra Peaberry Coffee

Sumatra Peaberry coffee, from Indonesia, is unique for its unusual bean development and growing conditions. Peaberries are a natural mutation within coffee cherries. Instead of two flat-sided beans, a single, smaller, rounder bean develops. A prime example is the Sumatra Gayo Peaberry, grown in the Aceh province near Lake Laut Tawar at altitudes of 4,500 to 6,000 feet above sea level. Peaberry beans, like other Sumatran coffees, undergo wet-hulling (Giling Basah), resulting in a full-bodied, earthy flavor. Their rarity (a small percentage of the harvest) makes them popular and expensive.

How is Sumatra Coffee Made?

Making Sumatra coffee involves harvesting, processing, grading, roasting, and brewing. Sumatran coffee uses a unique wet-hulling method. First, cherries are hand-picked and sorted. After harvest, the outer skin is removed. The beans, still coated in mucilage, ferment overnight in a sack. The next day, the mucilage is washed off. The beans are partially sun-dried to 35% moisture, remaining soft and wet. Unlike other methods, the parchment layer is removed while the beans are moist. Finally, the beans are patio-dried and sometimes covered at night, enhancing their flavor.

How is Sumatra Coffee Graded?

Sumatran coffee beans are graded and sorted by size, shape, and defects. The beans are graded based on these factors, with common grades being Grade 1, Grade 2, and Grade 3. Grade 1 allows for 6-8 defects per 300 grams and is considered the highest quality, free from defects and imperfections, while Grade 2 allows for 25 defects per 300 grams. Grade 1 Sumatra coffee is often Double-Picked (DP) or Triple-Picked (TP), meaning it is hand-picked multiple times to ensure only the ripest cherries are processed. A green analysis of Sumatran coffee shows a wide distribution of screen sizes, with no single size accounting for over 25% of the total, and a low moisture content of 8.7%. The following table provides an overview of Sumatran coffee grading.

How Much Caffeine is in Sumatra Coffee?

A typical 8-ounce (237ml) cup of brewed Sumatra coffee containing about 95 to 140 milligrams of caffeine. This range depends on the blend of Arabica and Robusta beans, as Robusta has a higher caffeine content. Sumatran coffee generally has a moderate caffeine level, lower than some other coffee varieties. Decaffeinated Sumatran coffee contains only 2 to 15 milligrams of caffeine per 6-ounce cup, according to the FDA. Many people prefer Sumatran coffee for its moderate caffeine, offering an energy boost without excessive stimulation.

Is Sumatra Coffee Strong?

Yes, Sumatra coffee is known for its strong, distinctive flavor. This comes from a combination of factors, including the unique Wet Hulling processing method and the beans themselves. It features bold earthy and herbal notes, low acidity, and a full body with chocolate, tobacco, or licorice hints, giving it a deep, syrupy flavor. While its flavor is strong, its caffeine content is actually moderate.

What Does Sumatra Coffee Taste Like?

Sumatra coffee offers unique and complex taste shaped by its environment, processing methods, and coffee varieties. Sumatran coffee features earthy, herbal, and woody notes, sometimes with hints of moss, tobacco, and mushroom. It has spicy character with notes like cinnamon, nutmeg, cardamom, and licorice. Sumatran coffee often displays chocolatey sweetness, sometimes with fruity notes. It is known for its low acidity and smooth taste. However, some varieties have higher acidity, highlighting tropical fruit flavors. Sumatran coffee has a full body, often described as syrupy, and leaves a lingering aftertaste with notes of chocolate, spice, and earth.

Sumatra coffee flavor profile varies by region and altitude. Sumatra Aceh coffee from a highland region in northernmost Sumatra produces coffee with a complex flavor, sometimes different from other Sumatran coffees. Sumatra Lake Toba coffee, grown near Lake Toba at altitudes over 1,200 meters, has light sweetness, low acidity, and earthy, cedar aromas. It offers a balanced flavor with a clean aftertaste, notes of almonds, brown sugar, nougat, and sometimes a unique spice.

Dark roasting Sumatran coffee highlights its full body, sweetness, and earthy, chocolatey flavors. It also counteracts the wet-hulling process, adding richness and smoky, toasted flavors. Some roasters roast until the second crack to preserve natural flavors. A medium roast can enhance the chocolate, leather, and nut notes in Sumatran coffee, while also emphasizing its herbal and earthy flavors.

Is Sumatra Coffee Low Acid?

Yes, Sumatra coffee is known for its low acidity, making it a preferred choice for those sensitive to acidic flavors. Sumatra coffee's low acidity is mainly due to wet-hulling, where beans are hulled while still moist, unlike typical wet or dry processing. This unique method reduces acidity and contributes to the coffee's smooth, mellow flavor. A 2022 study by Tasya Chairuna Pane from University of North Sumatra shows consumers may like Sumatran coffee for its low acidity.

How to Choose the Best Sumatran Coffee Beans?

The following ten steps shows how to choose the best Sumatran coffee beans.

• Choose the roast level based on flavor preference: Light roasts enhance herbal and earthy notes, medium-dark roasts emphasize low acidity and chocolatey notes, and dark roasts highlight full body and sweetness. Medium-dark to dark roasts are popular.
• Buy freshly roasted beans for vibrant flavor: Check the roast date and buy from roasters like Volcanica Coffee or Weavers Coffee.
• Opt for whole beans instead of pre-ground for better flavor retention: Grind beans just before brewing.
• Understand the processing method: Wet-hulling (Giling Basah) creates low acidity and earthy flavors. Washed methods offer brighter acidity.
• Explore regional varieties: Mandheling has a heavy body and licorice notes, Gayo offers intense and clean flavors, and Lintong is earthy with light sweetness.
• Look for certifications like Fair Trade or Organic: Ensure ethical sourcing and support sustainable practices.
• Evaluate flavor profiles: Expect earthy, full-bodied, and bold coffee with chocolatey sweetness and low acidity.
• Match grind size to your brewing method: Use coarse grinds for French press and fine grinds for pour-over.
• Align brewing method with roast type: Popular methods include French press, cold brew, and pour-over.

Where to Buy Sumatra Coffee Beans?

You can buy Sumatra coffee beans from online retailers, specialty coffee shops, and direct suppliers. Specialty roasters like Volcanica Coffee and Weavers Coffee offer detailed information about roast levels and flavor profiles on their websites. Some fast-growing online coffee stores, like Colipse, offer Sumatran coffee roast to order. When you buy Sumatran coffee beans from Colipse, your coffee is sourced directly from farmers and roasted in small batches only after an order is placed.

What are the Best Sumatra Coffee Brands?

The best Sumatra coffee brands are listed below.

• Colipse: Colipse offers single-origin coffees and blends online, including Indonesian Sumatra and Bali. They provide premium Sumatra beans, roasted to order, with free U.S. shipping. Their Sumatran beans are Grade 1 Double Picked, the highest quality rating, ensuring hand-sorted beans for uniformity.
• Volcanica Coffee: Volcanica Coffee offers a variety of exotic, fresh-roasted specialty coffees, including Sumatran varieties like Gayo, known for its rich spice flavors and low acidity. They focus on high-quality beans from volcanic regions and are certified Kosher.
• Starbucks: Starbucks, a major coffee chain and significant buyer of Sumatran beans, offers regular and aged Sumatran coffees, often dark-roasted to highlight their low acidity and full body. Described as earthy and herbal, their Sumatran coffee is available in various formats, including whole bean, k-cups, and Nespresso pods.
• Sweet Maria's: A home-roasting bean supplier, Sweet Maria's is known for its expertise in Sumatran green coffee beans. They are a reliable source for high-quality beans, carefully selected and cupped to ensure quality.

What are the Benefits of Drinking Sumatra Coffee?

The nine benefits of drinking Sumatra coffee are listed below.

• Sumatra coffee contains antioxidants like chlorogenic acid, which help combat oxidative stress and reduce the risk of chronic diseases.
• The moderate caffeine content in Sumatran coffee boosts energy and focus without causing overstimulation.
• The low acidity of Sumatra coffee ensures a smooth and mellow cup, ideal for those with sensitive stomachs.
• Sumatra coffee, with its earthy, herbal, and bold flavors, provides a unique taste due to wet-hulling.
• Sumatra coffee offers full-bodied texture and provide a rich and velvety drinking experience.
• Many Sumatran coffee producers follow organic farming practices, promoting both personal health and environmental sustainability.
• Choosing Fair Trade Sumatran coffee supports ethical practices and improves the livelihoods of smallholder farmers.
• The versatile nature of Sumatra coffee makes it compatible with brewing methods like pour-over, French press, and espresso.
• Drinking Sumatra coffee may contribute to potential health benefits, including reduced risks of cancer, diabetes, and heart disease.

What other Regions Produce Coffee Similar to Sumatra?

Some regions, like Sulawesi and parts of Java, produce coffee with similar low acidity and full body to Sumatran coffee. Vietnam and Laos also produce Robusta beans with strong flavors like some Sumatran coffees. However, Sumatra's unique wet-hulling process and terroir create a distinct flavor profile not easily replicated elsewhere.

The following table summarizes regions and countries that share similar characteristics with Sumatran coffee.

What is the Difference between Sumatra Coffee and Colombian Coffee?

Sumatra and Colombian coffees differ significantly in taste profiles, processing methods, and other key characteristics. Sumatra coffee is known for its low acidity and bold, earthy flavors, often featuring notes of dark chocolate, cedar, spice, and even mushroom. It has a full, syrupy body and smooth, mellow taste, with herbal undertones. In contrast, Colombian coffee boasts higher acidity, creating a lighter and fresher taste. Praised for its balanced sweetness, fruitiness, and mild acidity, Colombian coffee is often described as having a clean taste, with notes of citrus, caramel, and nuts.

What is the Difference between Sumatra Coffee and Ethiopian Coffee?

Sumatra and Ethiopian coffees, while both popular, have different flavors due to processing, regions, and varieties. Sumatra coffee is known for its earthy, herbal, spicy notes, with hints of dark chocolate and cedar. 1 It has a full body, low acidity, and smooth mouthfeel. 2 Some describe its flavor as rustic. Ethiopian coffee, by contrast, has diverse flavors due to its biodiversity and processing methods. 1 Naturally processed Ethiopian coffees have sweet berry flavors, while washed Ethiopian coffees are more floral and tea-like.