Starbucks Sumatra

Coffee cultivation in Sumatra began around 1699 when Dutchmen transplanted trees from nearby Indonesian islands.

One of the most beloved traits and hallmarks of Asian/Pacific region is the luscious body of Sumatra coffee. The earthy notes are results from this coffee being semi-washed heightening it's already full body and creating a cup with minimal acidity. The lure with Sumatran coffee is enough to drive consumers and connoisseurs alike to craze a cup on a cold day.

While Semi-washed processing can only occur in countries where the humidity is low and the coffee can be dried rapidly without fermenting, there is much risk as the wet and unprotected green bean can easily be damaged while hulling, or drying on the patio. 

During the semi-washed process the coffee is picked,hulled, then dried for about 4 days. An important note is when coffee is picked from the tree it begins to ferment 2 hours after picking so processing the coffee is critical.  The beans are meticulously checked and raked about every 30 mins until they reach the appropriately moisture level. This is where experience alone pays off evaluating the drying beans as all the farmers senses come into play.

If a delicately produced Latin American coffee displayed taste attributes of Asian/Pacific coffee it would immediately be thrown out. The earthy and herbal tones would be considered defective or bad processing.

If a Sumatra supplier can consistently provide the same coffee, processed the same way, there are buyers who see this as a uniquely different flavor profile, and a welcome break from the Latin American or African coffees.

The aroma of Sumatran coffee Reminds me of hiking or smelling the leaves and red clay after it rains or fresh potting soil. People have fell in love with this coffee murkiness and even captured everyones attention by having a ferocious cup much like the sumatran tiger.  The body in the cup is thick and heavy and if you rub your tongue on the roof of your mouth it will create a coating similar to half and half.  This coffee will linger and is excellent for blending. On a side note often with blending sometimes 10% of Indonesian blends comes from India which is know as "Poor Mans Sumatra." The taste of the place captivates all who want a sturdy coffee, that behaves well with other coffee origins and creates a special cup.

Food Pairings- Warmed pumpkin loaf w/ Butter, Oatmeal Cookie, Madeline's, Oatmeal w/ 2 pumps Cinnamon Dolce, Asiago Bagel w/ Cream Cheese

Howard Schultz described his first sip in the book "Pour Your Heart Into It":

“As we spoke, the counterman scooped out some Sumatra coffee beans, ground them, put the grounds in a filter cone, and poured hot water over them. I took a small, tentative sip. Whoa. I threw my head back, and my eyes shot wide open. Even from a single sip, I could tell it was stronger than any coffee I had ever tasted......
Then I took another sip. This time I could taste more of the full flavors as they slipped over my tongue. By the third sip I was hooked.”