They say some things are an acquired taste. I think that’s just another way of saying not everyone’s ready for the truth.
Organic Sumatra is one of those coffees.
This is not a polite cup. It doesn’t wave from across the room. It sits down heavy, smells like the earth after rain, and asks you to slow down and pay attention. And if you do? It rewards you with something deep, smoky, and unforgettable.
I’ve been roasting coffee for a looong time now, long enough to know that dark roasts don’t forgive mistakes. You can’t hide behind brightness or acidity. You have to respect the bean, or it will let you know you didn’t.
And Sumatra demands respect.
Where This Coffee Comes From
Our Organic Sumatra comes from Northern Sumatra, grown at elevations between 1,450 and 1,600 meters. The coffee is wet-hulled, a traditional Indonesian method called Giling Basah, which gives the bean its signature body, low acidity, and that unmistakable earthy depth.
After that, it’s aged in climate-controlled warehouses in Singapore for years, not weeks. This isn’t about speed. It’s about patience. Historically, Sumatran coffee picked up its character while sailing across oceans in damp wooden hulls. Today, we recreate that slow transformation intentionally, without the sea spray, but with all the complexity.
What you get in the cup is the result of time doing what time does best.
The Dark Roast Difference
Here’s where the roasting comes in.
With Sumatra, I take it dark, but not careless. The goal isn’t bitterness or ash. The goal is structure. We’re watching for oils just beginning to surface, sugars breaking down into deep caramelization, and that moment where the bean stops resisting the heat and starts revealing itself.
This is where tobacco, black licorice, and dark chocolate show up. The acidity stays low. The body stays heavy. The finish lingers longer than you expect: dry, spicy, and just a little wild.
Restraint provides a mighty good cup.
What to Expect in the Cup
Organic Sumatra – Bean of the Month
Tasting Notes:
Tobacco • Black licorice • Dark chocolate • Earth • Long, dry finish • Low Acidity
The joys of coffee is that so many of them taste like where they came from- like this bean: humid air, rich soil, and a long journey before it ever reached Barry, or I.
How I Like to Brew It (and Why)
If you ask me how to brew Sumatra at home- it works every way let’s be real but if you want specifics:
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French Press: This is where it shines. The body gets big, the texture gets chewy, and the earthiness really opens up.
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Espresso: Pull it short. Syrupy, spicy, and intense in the best way.
Drip: Bold, smooth, and straightforward for those who like it dark and uncomplicated. -
Cold Brew: Possible, but fair warning, it’s a lot. This one doesn’t water itself down politely.
Why I Keep Coming Back to Coffees Like This
After decades of roasting, I still chase coffees that make me stop mid-sip and think, “Dang! That’s the one.” Organic Sumatra does that.
It’s not trendy. It’s not flashy. It’s not trying to be liked by everyone. And that’s exactly why it belongs on our menu.
If you like your coffee dark, grounded, and full of story, this one’s for you.
Brew it slow. Sit with it. Let it linger.