Sumatra occupies a special niche as a coffee origin, and it has as much to do with the way Sumatrans process their coffee as it does with the terroir. In the common wet or washed method, the fruit is depulped, exposing the seeds still wrapped in their protective shell. This “parchment coffee” is then fermented, washed and carefully dried before the shell is removed. Most Sumatran coffee is “wet-hulled”, which means that the protective “parchment” is stripped at virtually the same time as the fruit and the still-wet beans are laid out on patios or even dirt to dry out. They turn a dark green, as shown in the photo above, and literally take on “earthy” flavor notes.
The varietals for this lot are Catimor and Typica.