Sumatra
- TasteDark cocoa · cedar · warm spice
- RoastMedium-dark · espresso and cafetière
Meet this coffee.
Deep flavour, low fruit acidityOur Sumatran coffee brings a different texture to the range. The wet-hulled process gives a broad, heavy body with notes of dark cocoa, cedar and warm spice. It is less about bright fruit and more about depth. We roast it medium-dark so that character stays present without chasing a smoky finish.Choose it if you like coffee that holds its shape with milk, or if a cafetière is your regular brewer. It can also make a short, dense espresso. The exact lot changes with availability. We explain the current batch in the shop rather than treating every bag from Sumatra as identical.Keep the brew gentleFor a cafetière, use 18 g coffee to 300 g water at about 92°C.Grind coarse, wet all the grounds and leave for four minutes.Press slowly and pour the coffee away from the grounds.For espresso, start with 18 g in and 32 g out.A muddy cup may improve with a coarser grind and a gentler press. If an espresso tastes too dry, lower the temperature a little if your machine allows it. Store the beans sealed in a cupboard, away from heat and damp. Reserve through the contact form and collect in the shop. Tell us your brewer if you would like the beans ground.