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SAVE 15% on every order of $75 or more! SAVE EVEN MORE on select 25 pound packages!
Prices over $75 shown below reflect the 15% discount.

SHIPPING INFO BUY GREEN COFFEE BEANS COFFEE FLAVORINGS

Sumatra Aceh
1 LB
5 LBS
25 LBS
$7.10
$35.00($7.00/lb)
$148.75($5.95/lb)

Cupping Notes: Tangy winey acidity and a smooth mouthfeel with toffee, cocoa, pulpy fruit and a tobacco aftertaste.

Cupping score: 83

Region; North Sumatra

Sumatran coffees capture the wild jungle essence of this tropical Indonesian island. It is an earthy, deep, complex, full-bodied coffee that exhibits low-acidity smoothness. Naturally prepared gives the beans a special cup. This is one I drink at home and blend with the Costa Rican.

Softer bean, roast to Full City or Vienna. If you like French roast, blend in some French roasted Costa Rica cafe Vida for an excellent tasting coffee.

COFFEES OF SUMATRA:

Sumatra, to the west of Java, is the sixth largest island in the world. Along its southwestern coast, a range of volcanic peaks rise to about 12,000 feet. The mountains slope eastward to a broad plain covered by dense rain forests and some farmland. Much of Sumatra’s eastern coast is swampy. Sumatra experiences a monsoon season, which is a constant seasonal wind, beginning in November and lasting until March, when the rains begin. Some parts of Sumatra can receive as much as 144 inches of rain during this monsoon season and during the year.

The rich volcanic soil and climate make the country ideal for growing many crops, and especially coffee. Farmers and workers on plantations raise their crops for export. Nearly 1,500,000 acres of plantation land produce such major export crops as rubber, tea, sugar, tobacco and coffee.

Sumatra has been known for its coffee since 1696, when the Dutch brought shoots from the Malabar Coast to plant in the fertile lands of their newly acquired Indonesian empire. The country produces unwashed coffees that are unusually heavy bodied and can achieve an intense and exotic flavor; deep cellar-y mustiness characterizes most of Sumatra’s coffee and is thought by a great many to be extremely desirable. Some Sumatran coffees will have a touch of acidity and be very clean, possessing still a deep earthy body.

Sumatra is the most difficult coffee to buy because of the tremendous varieties of shipments. We here at U-Roast-Em spend extra time sessions cupping samples of Sumatra and are extremely proud of our offerings. Our Sumatra is a wonderful coffee! Clean with a deep, earthy body, low acidity, and a smooth, rich, full flavor.

Bergandal Farm and Mill is a single estate established by a private Dutch company in 1931, growing a mix of different varieties, including Tim Tim, Bourbon, and Ateng (a Catimor type, combining Caturra and Timor Hybrid). The current owner of the farm, Sakdan, belongs to a family who had worked at the farm for several generations; Sakdan's grandfather was given a portion of the land during redistribution after the end of colonialism, and his descendants—Sakdan and his brothers—farm there and on surrounding plots to this day. Many rural farms in Indonesia don’t have names because they are so small and scattered—practically gardens, harvested as needed rather than the methodical picking and processing that happens elsewhere in the world, but “Bergandal Farm” stands for both the actual coffee-growing land (100 hectares) and a collection point that, in a way, represents a microregion within Gayo: Sakdan, like many producers in Indonesia, also purchases and sorts coffee in cherry from his closest neighbors—about 50 in the area,several of whom are his siblings and others of whom are friends and friends-of-friends—bringing together the small quantities of coffee they grow within the very specific area of Tererit, in Takegon, Aceh.Sakdan processes the locally collected lots on his own equipment, also practically ancient: His Wet-Hulling machine is one of the oldest still operating in the country, installed in the 1970s and powered by its original Mitsubishi truck engine, a throwback to the Japanese influence that brought theGiling Basah, or Wet-Hulled process, to the island nearly 50 years ago.

Sakdan also runs a small roastery and cafe adjacent to his house, where locals will bring their green coffee to be roasted to drink, and to pass the time sipping fresh brews. Sakdan keeps some interesting green coffee in stock for sale, even Natural process coffees.

100% Arabica