Sumantra, Gayo Mountains
If you need a break from nutty, chocolate coffees, try to add some spice in your morning brew. These beans have a nice mix of that familiar nuttiness but blend in fruits and spice (not the hot kind, think cinnamon/all-spice)
You can always tell when a Sumantran coffee comes your way. It has a flavour profile not found anywhere else, with haunting notes of earth and spice. On the northern tip of the island lies the Central Aceh district deep in the Gayo Mountains. Here, coffee growers practice organic farming and care for their crops on steep slopes at 1,500ft. The environment is idyllic for coffee growing. The plants grow in the shade of the mountain forest and enjoy protection from temperature swings due to the effects of the nearby Lake Laut Tawar.
We sampled many local producers and picked this particular one because it’s unmistakably “Sumantran” but with a sugary sweetness, subtle citrus and an interesting spicy dark chocolate profile that gave it additional depth and character.
Roasting Profile
Click above to see how roasting effects your coffee's taste.
Details
| 🌍 Country | Sumantra |
| 📍 Region | Gayo |
| 🌱 Varietal | Typica |
| 🫘 Processing | Semi-Washed |
| ⛰️ Altitude | 1,500m |
Resting Your Coffee
Right after roasting, coffee needs some time to chill for a minimum of three days. Our roasting cycle ensures that when you receive the beans, it’ll already have rested the minimum needed. However, the flavours will continue to improve over a time. How long? Well that depends on the roasting level you ordered.
Generally your coffee will be at it’s peak after:
Light: 7-9 days after roast date
Roaster’s Choice: 5-7 days after roast date
Dark: 3-5 days after roast date
But every bean and person is different so please experiment and find what works for you!
No Pre-Ground Beans?
Unfortunately no. We would love to make your experience as convenient as possible, and while grinding your own beans is firmly in the mildly to very annoying category, we simply can’t do this for you.
The reason is the second you grind your beans, you expose every nook and cranny to delicious coffee’s nemesis: oxygen. Too much oxygen and your coffee can go stale before you receive it in the post.
As delicious tasting coffee is our most important product we can’t take the risk of sending you a convenient but bland ground beans. Our best advice would be for you to buy a grinder.
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