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In November of 2015, we visited Sumatra origins to identify exporters to work with. Our trip brought us to the doorstep of most major exporters in Sumatra, where we cupped just about everything available. We also visited small projects, met with growers and collectors. Through the cup and ensuing conversations we got to understand regional profiles – to the extent that a designation actually identified a growing region. Past bulk-branded coffees we cupped regional designations and came back with interesting and distinct profiles. Sumatra may have more flavor diversity in its coffees than I’ve experienced anywhere. We tasted many different processing styles almost certainly at the bequest of importers and roasters who assume a fully-washed or honey-process, or natural process coffee will be an improvement. But every time we were presented with the same lot, processed in a variety of ways – the group consensus favored the wet-hulled sample.