Back again to continually surprise us is our delicious honey processed Sumatra from the Kerinci Valley of the Western Highlands. As specialty coffee research and innovation have developed, we've realized that process greatly affects flavor. It is a variable that producers can use to manipulate the inherent qualities of the land and the cultivar.

Traditional Sumatran coffees get their unique flavor from a process called wet hulling, which is used to combat high humidity in Indonesia. With this lot, our producing partners applied a popular Central American technique called honey processing to enrich the sweetness and fruit acidity not normally experienced in Sumatran coffees. This process not only enhances the cup quality, but it was originally implemented by Santiang Exports as a water conservation effort for the forests, volcanoes, mountains, rivers, and wetlands — all of which provide substantial benefit to the agriculture relied on by the community for income. Seven million people and 24.7 million acres of agricultural land rely on the water that is sourced from the surrounding mountains.

We are excited to offer this spin on a traditional profile and hope that you are just as pleasantly surprised as we were. We recommend paper filter pour-overs to experience the unique aromatics and soft finish from this Sumatra. Dial-in to ripe blackberries and floral hibiscus by starting with a 1:16 brew ratio, filtered water at 204-206°F, a medium grind, and a 3-3.5 minute brew cycle.