The Best Sumatran Cup You’ve Never Had

We always feel some Northwesty vibes when we enjoy Sumatrans from Aceh, the tippy top Northwest of the Island of Sumatra. We’re on the Pacific Ocean, they’re on the Indian, but we both dig the mountains and—what else—coffee! This cup is from the Jagong Mill, a family-run mill with a very small-businessy motto: “Jagalah Kebershian”, which means, “Keep it Clean!” This is also a nod to Sumatra’s unique wet-hulled processing method, which helps coffee beans dry within an environment that’s moist and humid. In many ways, wet-hulled coffees are more delicate and easily-damaged than other beans, because they retain their moisture for much longer. Therefore, a pristine environment is key to success for Indonesian coffee. The payoff? A syrupy, bold, low-acid profile like no other, and the herbal, earthy spice that makes Sumtrans the “scotch” of the coffee world.

True North Coffee Roasters are our go-to for creamy, medium roasts that emphasize fruit, spice, chocolate— all the good stuff. Owners Maine and Jon quit their jobs in tech to follow their coffee dreams, and their analytic (dare we say perfectionist?) roasting style has always delighted us with coffees like this one. Reserve a bag of the chocolate fudgey, almondy, fruity, spicy Sumatra Takengon Mandheling today, and enjoy a sip of the best Sumatra you’ve never tasted… yet!