Coffee has deep roots in Sumatra, known for its vast and dramatic geography.
Today, Sumatra remains one of Indonesia’s most diverse regions, home to over 50 languages across 170,000 square miles. Yet coffee still leaves through a single port, Medan—up to 24 hours by road from Kerinci in the south or 20 hours from Gayo in the north.
These distances shaped the hallmark of Sumatran coffee: wet hulling, where parchment is hulled at 30–50% moisture and dried later in transit.
This particular coffee is from Hendra Maulizar, a producer who selects specific coffee cherry that meet his quality standards. Hendra Maulizar coffees travel through his own wet mill, with gravitational washing channels and raised drying beds. His combination of farmer relationships, hands-on collection, and quality-driven processing has positioned him as one of Sumatra’s most forward-looking coffee producers.
As the next release in our ‘Experiment Series’, and the first from Indonesia, we’re excited to showcase this anaerobically processed coffee of Ateng Super cultivars.
Coffee has deep roots in Sumatra, known for its vast and dramatic geography.
Today, Sumatra remains one of Indonesia’s most diverse regions, home to over 50 languages across 170,000 square miles. Yet coffee still leaves through a single port, Medan—up to 24 hours by road from Kerinci in the south or 20 hours from Gayo in the north.
These distances shaped the hallmark of Sumatran coffee: wet hulling, where parchment is hulled at 30–50% moisture and dried later in transit.
This particular coffee is from Hendra Maulizar, a producer who selects specific coffee cherry that meet his quality standards. Hendra Maulizar coffees travel through his own wet mill, with gravitational washing channels and raised drying beds. His combination of farmer relationships, hands-on collection, and quality-driven processing has positioned him as one of Sumatra’s most forward-looking coffee producers.
As the next release in our ‘Experiment Series’, and the first from Indonesia, we’re excited to showcase this anaerobically processed coffee of Ateng Super cultivars.
