Bit O' Shadow

On a large Island in the west of Indonesia, these unique beans are grown with care by small-scale farmers, utilizing time-honored traditions. The prevailing coffee type in Sumatra is the more nuanced and delicious Arabica, a bean that thrives in high-altitude regions and volcanic soil. Picture coffee plants, nestled beneath a verdant canopy, which find respite from the blazing sun and gusty winds and create a tranquil retreat for local wildlife to enjoy.

But the story doesn't stop there! The coffee cherries are gently hand-picked with great care. What happens next is the fun part: two distinct Indonesian processing methods can be used, the wet-hulled and the dried-hulled, each with its own unique charm. These methods result in a flavor profile that's wonderfully earthy and spiced, as if transporting flavors directly from the heart of the jungle. Sumatran coffee, is a brew that's both intriguing and deeply connected to its origins.

Known as Giling Basah in Indonesia, it's a peculiar coffee-making method deeply rooted in Sumatra and other corners of Indonesia. Its abnormal for the coffee world and that's one of the reasons we love it!

First, when coffee cherries are plucked, their outer layer, called pulp, is mechanically removed. The beans then take a relaxing fermentation bath overnight and are washed to shed their sticky mucilage layer. Afterward, they sunbathe until they're about 30-40% moisture content.

After this unique treatment comes the rough part. Beans are sent through a wet huller to strip away their protective parchment layer, revealing the bare green coffee seeds underneath. These are then meticulously sorted and prepared for their new adventures.

The result of this curious process is a one-of-a-kind flavor experience: a mix of earthiness, spiciness, and a hint of herbal charm. It's a coffee with gentle acidity and a full, robust body that transports you beyond the ordinary.