Indo-Pacific coffees have distinctive flavors due to a traditional processing method called “Giling Basah” or “Wet-milling”. This method can introduce wild, earthy flavors in the cup and decrease perceived brightness. These qualities can add complex and savory characteristics not found in most other regions.

The wild, earthy, and savory characteristics of good Sumatran coffees distinguish them from other growing regions. These flavors stem from the clay-like volcanic soil, intensely humid climate and the unique Indonesian processing method called Giling Basah. In this process fresh picked coffee cherries are processed to remove everything including the protective layer of parchment as soon as possible to expedite the drying process. Because of the low tech approach to processing the coffees the sorting process is key to quality. The seeds are meticulously sorted by hand to weed out defects. The highest quality coffees are sorted three times. If you’re looking for a deep bodied, full and complex experience — pour yourself a Sumatran.