Sumatra Coffee: Types, Taste, Production, and Brewing

Sumatra coffee is a type of coffee that is grown and processed on the Indonesian island of Sumatra. The most popular Sumatran coffee beans are Mandheling, Gayo, Lintong, and more. Sumatra coffee tastes bold and earthy with low acidity, showing woody, nutty, and chocolate notes. Coffee in Sumatra is grown mainly in Aceh, North Sumatra, West Sumatra, and South Sumatra. Coffee beans in Sumatra are produced through hand-picking ripe cherries, wet-hulling, and roasting.

To make the best tasting Sumatran coffee, grind fresh roasted beans, heat water to 200°F, and steep for 4 minutes to release earthy flavors. The best place to buy freshly roasted Sumatra beans online is from specialty coffee brands. Sumatra is not the only coffee region. Other Indonesian islands such as Sulawesi and Java, and countries like Vietnam and Laos, produce coffees similar in body and strength.

What is Sumatra Coffee?

Sumatra coffee refers to coffee beans that are grown and processed on the Indonesian island of Sumatra. Sumatra is one of the Greater Sunda Islands, located southwest of the Malay Peninsula and bordered by the Indian Ocean and the Strait of Malacca. Sumatran coffee represents about 70–75% of Indonesia’s total coffee production, according to the 2025 USDA Coffee Annual report.

Sumatran coffee beans are predominantly Robusta (about 80–90%), with Arabica making up the remaining 10–20%, according to USDA Foreign Agriculture Service 2024/25 estimates. Southern provinces such as South Sumatra, Lampung, and Bengkulu produce mostly Robusta, while northern highland regions grow Arabica. The most famous Sumatran Arabica coffee beans are Sumatra Mandheling.

Sumatran green coffee beans show a blue-green color from wet-hulled processing. They appear glassy or dusty, with uniform size and few defects. Before roasting, the beans display an earthy, herbal look and a smooth, low-acidity finish. When roasted, Sumatran coffee beans show a mottled look but darken fully only after the second crack. They develop a glossy sheen and release oils, especially in dark roasts.

Coffee in Sumatra is regulated by Indonesian government through the Ministry of Agriculture, Ministry of Trade, Intellectual Property authorities, and Geographical Indications laws. Some Sumatran coffees have legal protections, with names and origins officially recognized and limited to their regions. Kopi Arabika Gayo is recognized by the EU as a Protected Geographical Indication, limiting the name to beans from the Gayo Highlands. Robusta Semendo Coffee holds legal protection in Indonesia and preserves its identity in the domestic market.

What is the Origin of Sumatra Coffee?

The history of Sumatra coffee begins on the Indonesian island of Sumatra in Southeast Asia. The Dutch East India Company introduced coffee to Java in 1696 and expanded cultivation to Sumatra in the early 1700s. By 1711, the Company exported Indonesian coffee to Europe, where it gained fame. Sumatra became a major producer by the 18th century. In the 1970s, Starbucks popularized Sumatra coffee in the U.S. market and later featured it in blends like the Anniversary Blend (1996). Today, most Sumatran coffee is grown by smallholder farmers on plots of less than 2 hectares.

How is Sumatran Coffee Graded?

Sumatran coffee beans are graded by size, shape, and defects. Grades include 1, 2, and 3, based on these quality factors. Grade 1 is the highest quality of Sumatran coffee, allowing 6–8 defects per 300 grams while remaining free from defects and imperfections. Grade 1 Sumatra coffee is Double-Picked or Triple-Picked, meaning farmers hand-pick cherries multiple times to process only the ripest.

The following table provides an overview of Sumatran coffee grading.

Is Sumatra Coffee Good?

Yes, Sumatra coffee is considered good for its full-bodied taste, mellow acidity, and earthy flavor with notes of chocolate, herbs, and spices. In a 2023 study by Woosung Choe published in the Journal of Applied Pharmaceutical Science, Sumatra Mandheling coffee showed stronger earthy and spicy flavors than Ethiopia and Colombia, with brightness lower than Ethiopia but close to Brazil.

Is Sumatra coffee good for espresso? Yes, Sumatran beans adds body, earthiness, and depth to espresso. In the 2007 World Barista Championship, Klatch Coffee won “World’s Best Espresso” using a blend with Sumatra Lake Tawar. U.S. Barista Champion Heather Perry also used a Sumatra-Brazil-Ethiopia blend in her 2007 winning routine.

Sumatra specialty coffee ranks high in international competitions like the Cup of Excellence (CoE). Sumatra specialty coffee from Aceh and Gayo regions often scores above 87–90 points, with top scores near 90.6 in Indonesia CoE 2022. In 2023 CoE, four Sumatra microlots from Aceh scored 88–90 points and ranked in the top 10, including lots from Avarata Coffee and Central Sumatera Coffee.

Is Sumatra Coffee Healthy?

Yes, Sumatra coffee is healthy because it contains chlorogenic acid antioxidants that reduce oxidative stress and lower chronic disease risk. A 2025 study in Molecules by Alicja Ponder found that Sumatran coffee from Aceh had the strongest antioxidant activity versus Ethiopia and Peru, driven by chlorogenic acid, caffeic acid, catechin, and quercetin. According to the same 2025 Molecules study by Ponder, these antioxidants neutralize free radicals, reduce oxidative stress, and support long-term health.

The health benefits of Sumatran coffee also include helping regulate blood sugar and lowering diabetes risk. This effect was observed in animals, not humans. According to a 2023 study by Muhammad Yusuf et al. published in the International Journal of Medical Research & Health Sciences, Gayo Arabica coffee leaf extract from Sumatra given to diabetic rats at 150 mg/kg/day for 13 days significantly reduced blood glucose levels. The health benefits of Sumatran coffee appear in the infographic below.

What are the Most Popular Sumatran Coffee Beans?

The most popular Sumatran coffee beans, including Mandheling, Gayo, Lintong, Sidikalang, Kopi Luwak, Sumatra Peaberry, Ateng, Tim Tim, and Sigararutang, refer to high-quality Arabica and some Robusta beans from various regions of Sumatra, Indonesia. Sumatran coffee beans broadly refer to coffee beans produced in Sumatra. Other notable varieties include Catimor, Borobudur, Jember, Kerinci, and S795. A detailed list of ten famous Sumatran coffee types follows below.

1. Mandheling Coffee
2. Gayo Coffee
3. Lintong Coffee
4. Sidikalang Coffee
5. Kopi Luwak Coffee
6. Sumatra Peaberry Coffee
7. Ateng Coffee
8. Timor Coffee
9. Sigarar Utang Coffee
10. Borbor (Gayo 2)

1. Mandheling Coffee

Sumatra Mandheling coffee is a premium Arabica variety originating from northern Sumatra, Indonesia. Common varieties of Sumatra Mandheling coffee 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

Sumatra 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 Sumatran coffees, according to a 2016 study by Muzaifa and Hasni in Pakistan Journal of Nutrition.

3. Lintong Coffee

Sumatra 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. Sidikalang Coffee

Sumatra Sidikalang coffee is a type of coffee from North Sumatra, Indonesia that includes robusta and arabica varieties grown at high altitudes. The region has cool climate and mineral-rich soil in the Bukit Barisan range. Sidikalang coffee is an iconic symbol of North Sumatra, valued for high-quality beans grown in volcanic highlands. Although Sidikalang produces Robusta and Arabica, Sidikalang Typica Arabica is most popular and called "Kopi Arab." Robusta has nutty, milk chocolate, and caramel flavors with low acidity, balanced sweetness, and a smooth finish.

5. Kopi Luwak Coffee

Kopi Luwak, or Civet coffee, is a type of 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.

6. Sumatra Peaberry Coffee

Sumatra Peaberry coffee is a rare type of Sumatran coffee where only one small, round bean develops inside the cherry instead of two. Peaberries are a natural mutation within coffee cherries. A prime example of Sumatra Peaberry coffee is the Gayo Peaberry, grown in Aceh near Lake Laut Tawar at 4,500 to 6,000 feet. Peaberry beans, like other Sumatran coffees, undergo wet-hulling, resulting in a full-bodied, earthy flavor. Their rarity (a small percentage of the harvest) makes them popular and expensive.

7. Ateng Coffee

Ateng coffee is a local Sumatran Catimor selection first planted in the Gayo Highlands of Aceh during the 1970s–1980s. Farmers developed and propagated it for compact growth, high yield, and resistance to coffee leaf rust. Ateng coffee beans are smaller than new hybrids and come from the original varietal in Sumatra, Indonesia. The beans show a Catimor-linked traditional look. Ateng coffee tastes full-bodied with deep chocolate, herbal notes, and earthy tones. It features a peppery body and creamy acidity that is rich and smooth.

8. Timor Coffee

Timor coffee is a hybrid of Arabica and Robusta cultivated in Sumatra, Aceh’s Gayo Highlands, Flores, and Java. The name Timor coffee comes from the island of Timor in Southeast Asia. Timor coffee was discovered in 1927 on a Typica plantation founded in 1917. The other names for Timor coffee are "Hybrido de Timor," "Tim Tim," and "Bor Bor." Timor coffee provided the genetic base for Catimor lines, leading to Gayo 1, locally selected in Aceh’s highlands for resilience and productivity. Timor coffee features earthy taste, low acidity, and notes of brown sugar and chocolate.

9. Sigarar Utang Coffee

Sigarar Utang Coffee is an Indonesian Arabica varietal from Sumatra and West Java. Its name Sigarar Utang means “quickly repay debt” in the Batak language. Sigarar Utang was discovered in Lintongnihuta (North Sumatra) in 1988 as a spontaneous cross between Híbrido de Timor (HdT) and Bourbon. Sigarar Utang emerged as a high-yield, semi-dwarf Arabica varietal resistant to leaf rust. Flavor notes include floral, lime, brown sugar, roasted peanut, and honey.

10. Borbor (Gayo 2)

Borbor coffee, or Gayo 2, is a Sumatra variety created from Timor Hybrid and Bourbon genetics. It came from farmer selection in Aceh’s Gayo region and represents field selection, not formal breeding. Borbor coffee was developed through a project by Wildan Mustofa and Atieq Mustikaningtyas in Sindangkerta, Weninggalih in 2010. Borbor coffee shows hybrid-linked traits and is prized in the specialty market for unique qualities.

What Does Sumatra Coffee Taste Like?

Sumatra coffee tastes bold and earthy with low acidity. Sumatra coffee flavor often includes woody, nutty, and chocolate notes, along with mossy or mushroom-like tones and pungent fruit and earth nuances. It has a full body, a spicy flavor, and a lingering aftertaste with cinnamon, nutmeg, cardamom, and licorice notes. However, some varieties show higher acidity with tropical fruit flavors. Sumatra Helmi C.O.E. Fully Washed ranked 12th in the 2019 Sumatra Prestige Cup and gives a long aftertaste of green apple, lemongrass, plum, and caramel.

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 naturally low in acid and preferred by people with acid reflux, GERD, or gastric sensitivity. Sumatra coffee low acidity comes from wet-hulling, where beans are hulled moist, unlike standard wet or dry processing. According to an FAO study titled “Origins of Mandheling Coffee Character: Storage of Wet Arabica Parchment Prior to Wet Hulling,” wet hulling processing speeds drying and reduces acidity compared to beans dried slowly in parchment.

Is Sumatra Coffee Strong?

Yes, Sumatra coffee is strong in flavor. Sumatra coffee has a bold, earthy, and sometimes spicy taste with a heavy, syrupy body and low acidity. The wet-hulling process intensifies these flavors, giving Sumatra coffee a powerful, complex profile that stands out even with milk or sweet pairings. Sumatra coffee is not especially strong in caffeine compared to other Arabica beans.

How Much Caffeine is in Sumatra Coffee?

An 8 oz (237 ml) cup of Sumatra coffee contains 70–120 mg of caffeine. The exact amount depends on bean type: Arabica only, Arabica–Robusta blend, or Robusta only, with Robusta having the highest caffeine content. Sumatran coffee has moderate caffeine levels compared to other regions. A 2025 study from Warsaw University of Life Sciences published in Molecules showed that Sumatra beans lacked the highest caffeine, with Ethiopia higher, while Peru had the lowest caffeine and poorest polyphenol levels.

Where is Coffee Grown in Sumatra?

Coffee in Sumatra is grown mainly in 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. Sumatran coffee grows in volcanic soil at 1,000–1,600 meters. A tropical climate with 181 rainy days per year provides ideal conditions for cultivation.

What are the Coffee Growing Regions in Sumatra?

The seven top coffee growing regions in Sumatra are listed below.

1. Aceh
2. Lampung
3. Bengkulu
4. Semendo
5. Lake Toba
6. Kerinci
7. Pagar Alam

1. Aceh

Aceh is the northernmost region of Sumatra, Indonesia, with a mountainous terrain, tropical climate, and fertile volcanic soil. Aceh region is a major producer of Arabica coffee, especially Gayo coffee from the Gayo Highlands. Aceh produces 63,700 metric tons of Arabica coffee from 100,000 hectares of plantations, according to USDA. The Gayo highlands, including Aceh Tengah and Bener Meriah, supply most of this coffee. The region is also recognized for its distinct culture, Islamic heritage, and rich natural resources.

2. Lampung

Lampung is a province in southern Sumatra, Indonesia, known for coffee, pepper, and agricultural production. The region produces about 154,800 metric tons of robusta coffee. Lampung has terrains ranging from 700 meters to 1,718 meters in elevation, ideal for coffee cultivation. Key coffee-producing regions in Lampung include West Lampung, Tanggamus, North Lampung, and Way Kanan, with West Lampung alone contributing 47.55% of the province's Robusta. Lampung Robusta is characterized by chocolate, brown sugar, woody, and earthy notes, creating a well-balanced cup with medium body, mild acidity, and a sweet-earthy finish.

3. Bengkulu

Bengkulu is a province on Sumatra’s southwest coast that borders the Indian Ocean and is known for agriculture, especially coffee, pepper, and palm oil. Bengkulu province in Sumatra is Indonesia’s third largest coffee producer. Bengkulu has 85,929 hectares of Robusta and 1,536 hectares of Arabica. In 2018, Bengkulu produced 59,429 tons of Robusta and 789.17 tons of Arabica, as per USDA data. Bengkulu Robusta stands out for its dark chocolate, caramel, floral, and woody notes. It delivers strong character, full body, and a long aftertaste.

4. Semendo

Semendo is a highland area in South Sumatra, Indonesia, located in the Bukit Barisan mountain range. The region grows Arabica and Robusta, but Robusta dominates because it suits the elevations and conditions found there. 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.

5. Lake Toba

Lake Toba is a volcanic area in Sumatra centered on the world’s largest crater lake, formed by a supervolcanic eruption about 74,000 years ago. The Lake Toba region in North Sumatra produces 4,000 tons of coffee annually. Most coffee is produced by over 27,000 smallholder families, some of whom are organized into cooperatives like the Koperasi Kopi Toba Cooperative. “Lake Toba coffee varieties include Red Caturra, S-Lini, Typica, Bourbon, and Catimor. Toba coffee offers complex flavors, including pulpy fruit, herbal, earthy, and smoky spice notes.

6. Kerinci

Kerinci is a highland area in Sumatra on the western edge of Jambi Province, Indonesia. It lies near Mount Kerinci, the tallest volcano in Southeast Asia at 3,805 meters. Kerinci produces specialty Arabica coffee with bright acidity, floral notes, and complex sweetness. The Kerinci region produces 40 tons of coffee monthly. Coffee plantations cover 6,772 hectares with an average yield of 533.47 kg per hectare.

7. Pagar Alam

Pagar Alam is a highland region in South Sumatra, Indonesia, located on the slopes of Mount Dempo at elevations of 1,000–1,800 meters. It is known for fertile volcanic soil, cool climate, and Arabica coffee cultivation. The region produces coffees with bright acidity, floral notes, and balanced sweetness. The Pagar Alam region produces 12,782 tons of coffee each year.

How is Sumatra Coffee Produced?

Sumatra coffee is produced through hand-picking ripe cherries, wet-hulling, and roasting. 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 Much Coffee Does Sumatra Produce?

Sumatra produces approximately 7.6 to 8.2 million 60-kg bags of coffee annually, accounting for 70–75% of Indonesia’s output, according to the USDA Foreign Agricultural Service. Of this, 80–90% is Robusta (6.7–7.1 million bags), and 10–20% is Arabica (0.9–1.1 million bags). Robusta makes up the majority of production, primarily from southern provinces like Lampung, Bengkulu, and South Sumatra, according to an April 2023 report by the United States Agency for International Development (USAID). Northern Sumatra, particularly the regions of Aceh and North Sumatra, produces high-quality Arabica coffee, including the famous Gayo and Mandheling varieties. Starbucks is a major purchaser of Sumatran coffee beans.

How to Brew Sumatra Coffee?

To brew Sumatra coffee, follow the six steps below.

1. Start with fresh whole Sumatra beans.
2. Grind beans to a medium-coarse texture.
3. Heat water to 200°F (93°C).
4. Add two tablespoons of grounds per six ounces of water.
5. Brew for 4 minutes using a French press or pour-over.
6. Serve immediately to enjoy rich earthy flavors.

Where to Buy Sumatra Coffee Beans Online?

You can buy Sumatra coffee beans online from direct roasters or specialty coffee stores like Colipse. At Colipse Coffee, we offer Sumatra coffee beans that are freshly roasted to order in small batches and ethically sourced. Choose whole bean or pre-ground Sumatra coffee for various brewing methods, coffee makers, and specialty drinks.

What are the Top Rated Sumatra Coffee Brands?

The six top rated Sumatra coffee brands are listed below.

1. Colipse Sumatra Aceh
2. JBC Coffee Roasters Pantan Musara
3. Coava Coffee Ribang Gayo
4. Java Planet Sumatra Organic
5. Simple Roast Coffee Sumatra Mandheling GR1
6. Black Powder Coffee Decaf Sumatra

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.