Sumatra Specialty Grade Coffee – Medium-Dark Roast, 12oz

Experience the Deep, Earthy Power of Sumatra

Imagine the journey of a humble coffee bean, born high in the misty hills
of Northern Sumatra. This specialty-grade Sumatra delivers a bold,
full-bodied cup with rich dark chocolate, deep earthy undertones,
and a lingering finish that stays with you long after the last sip.

This is a coffee for anyone who loves a heavy, complex cup that hits
with real presence.

At a Glance  
- Origin: Northern Sumatra (Aceh & Lake Toba region)  
- Roast: Medium-Dark  
- Grade: Grade 1, Double Picked  
- Process: Giling Basah (wet-hulled)  
- Varietals: Tim Tim, Typica, Ateng, Onan Ganjang, Jember  
- Altitude: 1,450–1,600m  
- Body: Full, syrupy  
- Acidity: Medium, muted compared to brighter origins  
- Size: 12oz bag  
- Formats: Whole Bean, Ground (Drip, Coarse, Fine)

Flavor Profile  
Prepare your senses for:
- **Dark Chocolate** – A deep, bittersweet base that anchors the cup    
- **Earthy Undertones** – Classic Sumatran character: rich, grounding,
    and complex    
- **Lingering Finish** – A warm, lasting aftertaste that sticks
    around in the best way    
- **Medium Acidity** – Lower acidity than many other origins,
    with more focus on body and depth  

This is a cozy, meditative cup — perfect for slow mornings,
rainy days, and anyone who prefers richness over brightness.

Origin & Farmers  
This coffee comes from the Aceh and Lake Toba areas of Northern Sumatra,
where smallholder farmers typically own as few as 100 coffee trees
up to a few acres of land.  

These farmers hand-pick ripe cherries and work with local collectors
and mills to process the coffee using a traditional Sumatran method
that defines the region’s signature profile.

Unique Giling Basah (Wet-Hulled) Processing  
Sumatran coffee is famous for its **giling basah** process — a hybrid
between natural and washed methods that boosts body and earthy depth.

Here’s how it works:
1. Coffee cherries are depulped (the skin is removed).    
2. The mucilage-covered parchment ferments overnight.    
3. Farmers dry the coffee in parchment to about 50% moisture.    
4. A collector dries it further to around 25% and then hulls it,
   removing the parchment while the bean is still relatively wet.    
5. Finally, the beans are dried down to about 12–13% moisture
   before export.

This unusual sequence reduces acidity and brightness while **amplifying
body, sweetness, and those classic earthy, chocolatey notes**.

How It Drinks  
Because of its low acidity and heavy body, this Sumatra is incredibly
versatile:

- **Black:** Deep, rich, and comforting without sharp edges    
- **With Milk/Cream:** Stands up beautifully, making a lush, almost
    cocoa-like cup    
- **Brew Methods:** Drip, pour-over, French press, and cold brew
    all highlight different sides of this coffee

Choose Your Grind  
Pick the grind that matches your setup:

- **Whole Bean** – Maximum freshness; ideal if you grind at home    
- **Ground – Drip** – Best for standard home coffee makers and most
    pour-overs    
- **Ground – Coarse** – Great for French press or cold brew    
- **Ground – Fine** – For espresso-style brewing or finer-filter methods

Not sure what to pick? If you use a regular coffee machine, choose
**Ground – Drip**.

Specialty Grade, Roasted to Order  
This is **specialty-grade, Grade 1, double-picked** 
coffee — meaning it’s carefully sorted for quality with minimal defects,
so you taste more of the origin and less of the noise.

We roast each batch to order in small runs and ship it fast,
so you’re getting beans at peak freshness. More aroma, more flavor,
and a Sumatra that hits with full impact in every cup.

Savor the story of the Sumatran bean — a full-bodied testament
to the art and tradition of coffee, punched up the Uppercut way.