Pure origin coffees from Sumatra are renowned for their richness, their aromatic complexities and their unique textures. Grown mainly in the mountainous regions of the island, such as Aceh, Mandheling, and Gayo, these coffees benefit from an exceptional terroir which gives its beans distinctive characteristics.

The tropical climate, combined with rich volcanic soil and traditional growing methods, allows coffee farmers to produce high quality beans. The most common processing method for Sumatran coffee is wet processing, which accentuates the sweetness and complexity of the flavor profile.

Sumatran coffees are often described as having earthy, cocoa, woody notes, with a slight spice. Their body is usually full, giving them a velvety mouthfeel.