Sumatra Bener Meriah - Central Sumatera Coffee Estate
Finding estate-grown coffee in Indonesia isn’t easy, but Central Sumatera Coffee Estate is changing that. Nestled in the Bener Meriah, Aceh Province, this 100-hectare farm is led by a new generation of coffee growers who meticulously select genetics, harvesting, and post-harvest techniques. The result? A cleaner, sweeter, and more refined cup—while still delivering the signature body and minerality of traditional wet-hulled Sumatran coffee.
The Unique Wet-Hulled Process
If you’ve attended one of our Crickle Creek Coffee Experiences, held on select weekends, you know we love exploring different coffee mill processing methods—and wet-hulling is no exception. Unique to Indonesia, this technique plays a major role in shaping the country’s distinctive coffee profile.
Wet-hulling starts similarly to the washed process but has one key difference: instead of fully drying the parchment-covered beans before milling, the coffee is hulled while still wet. Here’s how it works:
1️⃣ Fermentation & Washing – The coffee undergoes fermentation and washing, then is partially sun-dried until it reaches 30–50% moisture.
2️⃣ Wet-Hulling – At this stage, the parchment layer is mechanically removed while the beans are still damp (hence the name “wet-hulled”).
3️⃣ Final Drying – The hulled green beans are spread out again to dry until they reach the ideal moisture content of 12–13%.
This unique process contributes to Sumatran coffee’s bold, earthy, and complex flavour profile.
A Rare Genetic Selection in Sumatra
Most smallholder farmers in Sumatra grow Catimor varieties, which are typically mixed at milling stations. However, Central Sumatera Coffee Estate takes a different approach, cultivating Typica and Abyssinia—two rare varietals in the region.
The Abyssinia cultivar has a fascinating history. Originally from Ethiopia, it was first introduced to Java in the 1920s by the Dutch. Thriving in Indonesia’s climate, it was cultivated under the name "Java," though it remains genetically linked to Ethiopia. This cultivar, along with Typica, produces long, narrow beans and is prized for its delicate, complex flavours.
What to Expect in the Cup
This estate-grown Sumatran coffee is medium roasted, delivering a full-bodied experience with muted acidity. Its rich and intriguing flavour profile features:
✔ Pineapple – Bright and juicy sweetness
✔ Hibiscus – Floral and slightly tart
✔ Peat – Earthy and deep, adding complexity
If you love big-bodied, bold, and distinctive coffees, this one’s for you!
