Sumatra Coffee

5 Varieties Of Sumatra Coffee You Should Try

Are you looking to indulge your taste buds in the wonders of Indonesian coffee craftsmanship? Look no further than the enticing varieties of Sumatra coffee. Nestled in the heart of Indonesia, Sumatra is renowned for producing some of the world’s most distinctive and flavorful coffees. With its rich volcanic soil and favorable climate, this island paradise offers a coffee experience like no other. 

In this article, we will take you on a flavorful journey, exploring five varieties of Sumatra coffee that you absolutely must try. From the earthy and herbal notes of Mandheling coffee to the vibrant acidity of Gayo coffee, each variety will transport you to a world of delicious aromas and complex flavors. So grab your favorite mug, sit back, and prepare to savor the delights of Sumatra’s coffee heritage.

5 Varieties Of Sumatra Coffee

5 Varieties Of Sumatran Coffee

Sumatran coffees are highly sought after for their unique earthy and complex flavors, making them a favorite among coffee connoisseurs. We will explore five varieties of Sumatra coffee that you should definitely try to indulge your taste buds in the wonders of Indonesian coffee craftsmanship.

1. Mandheling Coffee

Mandheling coffee is one of the most famous and recognizable Sumatran coffees. Grown in the Mandailing region of North Sumatra, it is known for its full-bodied flavor and low acidity. Mandheling beans are typically processed using the wet-hulled method, which contributes to their characteristic earthy, herbal, and slightly spicy taste. The coffee has a smooth mouthfeel with notes of dark chocolate, tobacco, and a hint of cedar.

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2. Gayo Coffee

Hailing from the Aceh region of Sumatra, Gayo coffee is celebrated for its rich and syrupy body, vibrant acidity, and exquisite flavor profile. Grown at high altitudes, these beans offer a unique combination of fruity and herbal notes, with hints of dark chocolate and spices. Gayo coffee is often described as having a well-balanced and complex taste that leaves a lingering sweetness on the palate.

3. Lintong Coffee

Lintong coffee, produced in the Lintong region near Lake Toba, is another renowned Sumatran variety. These beans are carefully cultivated and sun-dried, resulting in a distinct flavor profile. Lintong coffee is characterized by its medium body, bright acidity, and an intriguing mix of fruity and floral undertones. With tasting notes that include caramel, grapefruit, and jasmine, Lintong coffee offers a delightful and refreshing experience.

Also read : Bukit Lawang is an Orangutan Sanctuary In Indonesia

4. Aceh Coffee

Aceh, a province in northern Sumatra, is known for its exceptional coffee production. Aceh coffee features a robust and full-bodied flavor profile with low acidity. The beans are often processed using the wet-hulled method, contributing to their deep, earthy, and complex taste. This variety boasts notes of dark chocolate, smoky cedar, and a subtle spiciness, making it a favorite among those who appreciate bold and intense flavors.

5. Kerinci Coffee

Grown in the Kerinci Highlands of Sumatra, Kerinci coffee is recognized for its exceptional quality and unique flavor characteristics. This variety is cultivated at high altitudes, resulting in beans with a vibrant acidity and distinct floral and herbal notes. Kerinci coffee has a medium body with a smooth mouthfeel and a delightful combination of flavors, including lemon, jasmine, and a subtle sweetness. Its nuanced and well-balanced profile makes it a truly remarkable Sumatran coffee.

The History of Sumatran Coffee

The History of Sumatran Coffee

Sumatra, the sixth-largest island in the world and a part of Indonesia, has a long and storied history of producing some of the most delicious and distinctive coffees on the planet. The island’s lush volcanic soil, high altitudes, and favorable climate create ideal conditions for coffee cultivation. In this article, we will delve into the fascinating history of Sumatra coffee, tracing its origins, development, and the factors that contribute to its deliciousness.

Origins of Sumatra Coffee

Coffee was first introduced to Sumatra by Dutch colonizers in the late 17th century. The Dutch East India Company brought Arabica coffee plants from Yemen and began cultivating them in the region. Initially, coffee production was centered around the area near the port of Padang, but it gradually expanded to different regions across the island.

Traditional Processing Methods

One of the key factors that contribute to the unique flavor profile of Sumatra coffee is the traditional processing methods employed by the local farmers. The most common method used is called “Giling Basah” or wet-hulling. This process involves removing the coffee cherries’ outer skin, fermenting them briefly, and then sun-drying the beans before they are fully dried. This unique method gives Sumatra coffee its characteristic earthy, herbal, and sometimes spicy flavors.

Volcanic Soil and Climate

Sumatra’s volcanic soil is highly fertile and rich in nutrients, providing an ideal foundation for coffee cultivation. The volcanic ash deposits contribute to the soil’s mineral content, enhancing the coffee beans’ flavors. Additionally, the island’s tropical climate, with its high humidity and frequent rainfall, creates an optimal environment for coffee plants to thrive, resulting in exceptional coffee quality.

Also read : Unveiling Tangkahan: The Hidden Paradise of North Sumatra

Distinctive Flavor Profile

Sumatra coffee is celebrated for its bold and complex flavor profile. The wet-hulled processing method, combined with the island’s unique terroir, imparts the beans with distinct characteristics. Sumatran coffees often exhibit low acidity, full body, and a rich, syrupy mouthfeel. The flavor notes can range from earthy and herbal to fruity, with hints of dark chocolate, spices, and sometimes even tobacco or cedar. The coffee’s lingering aftertaste and balanced sweetness add to its overall deliciousness.

Sustainable Farming Practices

In recent years, there has been a growing emphasis on sustainable coffee farming practices in Sumatra. Many farmers have adopted organic cultivation methods and prioritize environmental conservation. This focus on sustainability not only preserves the natural ecosystems but also contributes to the coffee’s quality and distinct flavors.

Global Recognition and Demand

Over time, Sumatra coffee has gained international recognition and become highly sought after by coffee lovers around the globe. Its unique flavors and exceptional quality have earned Sumatra a place among the finest specialty coffees available. Many coffee roasters and specialty coffee shops showcase Sumatra coffee as a prized offering, celebrating its rich history and distinct taste.


Exploring the world of Sumatran coffee is a captivating journey for coffee enthusiasts. Each of these five varieties – Mandheling, Gayo, Lintong, Aceh, and Kerinci – brings its own distinct flavors, aromas, and characteristics to the cup. Whether you prefer a rich, earthy taste or a bright and vibrant profile, Sumatra offers a coffee experience like no other. So, embark on this delightful expedition and savor the intricate flavors that Sumatran coffees have to offer.

Sumatra coffee’s journey from its Dutch colonial roots to its position as a globally recognized specialty coffee is a testament to the island’s exceptional coffee-growing conditions and the craftsmanship of its farmers. The combination of volcanic soil, traditional wet-hulled processing, and unique flavors has made Sumatra coffee a true delight for coffee enthusiasts. Its rich history and delicious taste continue to captivate and inspire coffee lovers, ensuring that Sumatra coffee remains a beloved and celebrated variety in the world of coffee.

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Alfath Dewantara (Alde) is a passionate advocate for Bukit Lawang and Indonesian travel. As a manager of Jungle Inn & Restaurant, Alde is dedicated to providing guests with an unforgettable experience.

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