In general, coffee beans have a distinctive character, shape, texture and flavor. The same applies to coffee beans from the island of Sumatra. It is certainly influenced by climate, weather, soil fertility and the coffee variety itself.
If we talk about Sumatran coffee, then we need to know what regions and coffee varieties are cultivated in Sumatra. So that we can get to know the different characters and flavors of these coffees.
Generally, coffee in Sumatra is cultivated in the highlands with varieties dominated by Arabica. The Robusta and Liberica types are usually grown in lowlands or peatlands. Because Sumatra’s nutrients and soil contours are also unique, it gives the coffees complex characteristics.
For this reason, it is not uncommon for coffee from Sumatra to become a mainstay coffee dish for coffee shops and cafes in Indonesia and abroad.
For those of you who often hang out in various cafes in Indonesia, you must be familiar with the following names of coffee from Sumetera:
Gayo Coffee
This coffee is an Arabica coffee variety that grows in the Gayo highlands of Central Aceh. Gayo grows at an altitude between 1200 – 1700 meters above sea level. The Gayo variety has a complex flavor.
It is small and slightly oval in shape, has a balanced acidity and a long after taste. One of the strengths of Gayo coffee is its fragrant and strong aroma.
Common processing processes in Gayo coffee are washed process, honey, and natural. That’s what gives Gayo coffee its unique flavor.
Mandailing Coffee
Mandailing coffee is a type of Arabica coffee that grows at an altitude of 1,200 feet above sea level. Currently, Mandailing Coffee only grows in the highlands of Mandailing, North Sumatra. This coffee has a strong flavor and aroma.
This type of coffee has a fairly low acidity level, making it suitable for those of you who don’t really like drinking coffee. Mandailing also has a unique aroma-spicy, fruity, and floral.
Sidikalang Coffee
This coffee also comes from North Sumatra, more precisely in the Dairi Regency area. Sidikalang has a thick body, herbal notes, low acidity but higher and more intense bitterness. The caffeine content of Sidikalang coffee is also high, making this coffee an attraction in itself.
Sidikalang is generally processed by wet hulling. This is what makes the fruity aroma so thick and nose-catching.
Kayu Aro/Kerinci Coffee
Kerinci coffee grows in the Kayu Aro region of Jambi. Because it is at the foot of Mount Kerinci. The soil is also rich in organic and mineral content, which is one of the important factors for its distinctive coffee character.
For Arabica varieties, Kerinci coffee is characterized by medium body, low acidity and sweet cinnamon flavor. However, the after taste is not as long as coffees from the North Sumatra region.
Common processing processes for Kerinci coffee are wet hulled/wet ground and full wash.
There are other Sumatran coffees that are equally popular. Such as Lintong, Raja Lebong, Sipirok, Liwa, Pagar Alam, Liberica Meranti, and others.
Particularly in the eastern coastal region of Sumatra, the type of coffee developed by farmers is generally Liberica. Because this species is the most resistant to acidic peatland ecosystems. However, the production and quality are not comparable to the Arabica and Robusta coffee types that are relatively in demand by the market.
So, what do you think about the coffees in Sumatra? Write it down in the comment section!
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