This coffee comes from a privately owned milling operation in the Kerinci valley area near the border of western Sumatra. Their investment in coffee drying infrastructure allows them to process a high volume of coffee while maintaining a fairly controlled drying environment. They're currently buying coffee from around 450 farmers in the area who are divided into 24 farmer groups, 4 of which are specifically women's farmer groups.
Sumatra coffees are famous for their peculiar flavor profile, low acidity, thick body, and rustic flavors that can often be described as earthy. Much of the flavor comes from the way Sumatras are processed (the wet-hullmethod, not to be confused with wet-processed coffee). The flavor of typical wet-hull Sumatra is polarizing among buyers. Some love it, but they must bracket this type of flavor profile because it would be considered unacceptable from any other origin besides Indonesia. Each coffee drinker has to discover if this type of flavor is right for them, or not; whether it's a go-to daily drinker, an occasional diversion, or flat-out unacceptable.
Brewing methods for this coffee can range from espresso to pourover. We'd recommend starting with either a french press or espresso, and let us know your favorite brew method!