Coffee from this westernmost island in Indonesia is intriguing and complex, due to the large number of small-holder producers and the unique "giling basah" (wet hulling) processing technique they use. At the green bean stage, coffee from this area has a distinctive bluish color, which is attributed to processing method and lack of iron in the soil.
Coffees from Sumatra are known for smooth, sweet body that is balanced and intense. Depending on the region, or blend of regions, the flavors of the land and processing can be very pronounced. Notes of cocoa, tobacco, smoke, earth and cedar wood can show well in the cup. Occasionally, Sumatran coffees can show greater acidity, which balances the body. This acidity takes on tropical fruit notes and sometimes an impression of grapefruit or lime.