Why we like this coffee
Sumatra's unique climate and processing method brings out a vibrant and distinct flavour profile with a strong dark chocolate undertone. Mixes with milk perfectly without any bitterness.
Our taste Notes
MIlk Chocolate
Cinnamon
Warm Spice
Description
Discover our Sumatra Gayo single-origin beans—a bold, earthy coffee from the fertile highlands of Aceh, Indonesia. With notes of dark chocolate, cinanamon, warm spices, and a smooth, syrupy body, this roast is perfect for those who love low-acid, robust flavors.
Carefully roasted in Northumberland in small batches to preserve its unique Indonesian character, Gayo delivers a rich, full-bodied cup with a long chocolate finish. Ideal for espresso lovers and filter brewers alike. Order now and enjoy free UK shipping
From our Importer
Origin : Sumatra, Indonesia
Producer : Koperasi Permata Gayo
Process : Wet - Hulled (Giling Basah)
Altitude : 1100-1600m
Cupping : Apple, Chocolate, Cinnamon, Fruit and Spices
Varietal : Ateng, Bourbon, Timtim
Sumatra Gayo Classic Single Origin
Buy 1 bag & get 20% off a second bag!
Most of our coffees are suitable for all brew methods. Some will shine more brewed certain ways but that is ultimatley down to your own personal preference. However you chose to brew your coffee always make sure your using fresh beans, weigh the amount of coffee your using, time your brew and weigh the yield of your coffee.
A guide for home double espresso could be to use 18.5g of coffee, and extract in 25-30 seconds for a yield of 35-40ml.
A guide for home filter coffee could be to use 19g of coffee, brewed in 3-4 minutes with a yield of 250ml of water.
Once you have these or any other starting point you can then experiment and adjust your recipe to acheive the taaste you want. For example, for a slightly strong cup use more coffee or try a lower yield amount.
Feel free to get in touch for some help!
Sumatra is the sixth-largest island in the world and part of the Indonesian archipelago, is a renowned origin for coffee that stands distinctly apart. Its unique processing methods, fertile volcanic soils, and tropical climate combine to produce a coffee profile unlike any other, favoured by coffee lovers for its depth and intensity.
The most defining characteristic of Sumatran coffee is its unusual processing method: wet-hulling, Unlike the fully washed process (where beans are dried after fermentation and washing) or natural/dry process (where beans are dried with the cherry intact), wet-hulling involves a partial drying Here's a breakdown of the wet huling process:
- Harvest and Pulping: Coffee cherries are harvested and the outer skin is removed, typically by hand or small pulping machines.
- Brief Fermentation/Washing: The beans, still covered in a sticky layer of mucilage, are left to ferment briefly (often overnight) and then washed.
- Partial Drying: Instead of drying the beans fully, they are only dried until they reach a moisture content of around 30-50% (much higher than typical washed coffees).
- Wet-Hulling: At this semi-wet stage, the parchment layer (the protective layer around the bean) is removed. This is the crucial step that gives the process its name and contributes heavily to the unique flavor profile.
- Final Drying: The exposed, still-moist green beans are then dried further, often on patios or raised beds, until they reach exportable moisture levels.