{"title":"Sumatra","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv class=\"category-growing-regions\"\u003e\n\u003ch2\u003eGrowing Regions\u003c\/h2\u003e\n\u003cdiv class=\"categoryextrafield\"\u003e\n\u003cdiv class=\"content\"\u003e\n\u003cp\u003eThe most common brand\/region is Mandheling which just means it was grown by the Mandheling people, anywhere on the island, but most commonly in the middle and southern areas.  The Gayo people also grow coffee, and mostly live in the northern area of the island, and often with better results.  The Batak people also live in the northern part of the island and are well respected for their coffee harvest.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003ch2\u003eRoasting Guide\u003c\/h2\u003e\n\u003cdiv class=\"categoryextrafield\"\u003e\n\u003cdiv class=\"content\"\u003e\n\u003cp\u003eAlthough it is usually found roasted about 15 to 20 seconds into the 2nd cracks, I find it boring at that level, and I leave it in for a good 40-50 seconds of 2nd cracks and really let it sweat and get oily.I can do that, because Sumatra doesn’t pick up burnt tastes the way most beans would, and it doesn’t get a thin body like a Central American would at that roast level.So you get a dark smooth full bodied coffee, with some earthiness and complexity, and this is a coffee that is predictably popular anywhere you take it.It is good black or with cream, and a nice lot of Sumatra is going to have some (faint) undertones of cocoa and black cherry, while the less nice lots are going to be a bit too musty tasting and the earthiness will overpower any undertones that may be there.\u003c\/p\u003e\n\u003cp\u003eAlmost all of Sumatran coffee is semi-washed process, which gives it the earthy aftertaste.  A handful of private estates do some fully-washed lots which are very clean-tasting coffees, with a much more herbal, butterscotch, cedarwood type of taste to them.  A handful of private estates also do some natural-process lots, and these tend to also be clean and full bodied, but sweet and undertones of stone-fruit, such as plum and cherry.  However, if you get a washed bean (opposed to wet-hulled) in your hands, you want to give it a medium roast -- barely into 2nd cracks -- and appreciate the acidity and cedar sweetness they can offer.\u003c\/p\u003e\n\u003cp\u003eA natural-processed and honey processed Sumatra is not common, but they are nice in a light to medium roast, and can make for a fantastic espresso, or complex mug of coffee.  \u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003ch2\u003eManual\u003c\/h2\u003e\n\u003cdiv class=\"categoryextrafield\"\u003e\n\u003cdiv class=\"content\"\u003e\n\u003cp\u003eThe king of Indonesian coffee. Fair Trade Organic certification is not difficult to find, and in general, the coffee is consistent in taste and quality despite the widespread growing region and amount of different farming groups involved.  Sumatra beans are notoriously ugly, often with broken and discolored beans \u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","products":[{"product_id":"sumatra-aceh-gold","title":"Sumatra Aceh Gold","description":"\u003cdiv class=\"entry fix\"\u003eSo you know about La Minita Costa Rica — the world’s most meticulously prepared coffee -- at every step from planting, picking, washing, drying.  And even at that, they are so picky and sort through the beans so many times at every stage of processing,  less than 25% of the crop ends up branded with the La Minita name.\u003c\/div\u003e\n\u003cdiv class=\"entry fix\"\u003e\n\u003cp\u003eSo now, the company owns an estate in Sumatra, and they do the exact same thing there.  The resulting lot is what they used to brand as Aceh Gold Sumatra, or now more commonly known as Mutu Batak, a clean, complex, washed process coffee.  \u003c\/p\u003e\n\u003cp\u003e(Pronounced “Ah–Chay” -- it’s a region in the upper part of Sumatra.  And “La Minita” means “little gold mine” so that’s how they came up with the Aceh Gold name.\u003c\/p\u003e\nIf you look on the web at how other roasters are treating or recommending this coffee, it’s almost always a light-medium roast.   I like it best almost heading into the 2nd cracks.  You get all the great flavor and body of dark syrupy Sumatra, but none of the earthiness or smoke or burnt tastes.  In a french press, I pick out definite notes of grapefruit and cedar beneath the rich body.\u003c\/div\u003e\n\u003cdiv class=\"entry fix\"\u003e\n\u003cp\u003eLighter roasts than that?  Well, really full bodied thick mouthfeel, but I would never guess it to be from Sumatra.  The most fruity juicy Sumatra you've likely ever had, and it's really nice.  Grapefruit, creamy, sweet, no earthiness at all.  Dark roasts?  Definitely nice, but flattens out the acidity and you lose a lot of the flavors.  Mostly just the cedar remains.   Either way, this is a tough coffee to get our hands on because there's not enough of it to meet demand. The price point on this one has garnered it quite a reputation and demand is always high.  \u003c\/p\u003e\n\u003cp\u003eUS Arrival June 2025\u003c\/p\u003e\n\u003c\/div\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19894452093016,"sku":null,"price":7.03,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/638.jpg?v=1738611969"},{"product_id":"sumatra-la-minita-iskandar","title":"Sumatra La Minita Iskandar","description":"\u003cp\u003eIn the big scheme of things, Sumatra didn't have great coffee quality this year, and good crops are really hard to find. But this Sumatra is extraordinary. These beans are meticulously sorted with only the largest and cleanest beans making the cut, which is almost unheard of in Sumatra. Most Sumatran coffee is riddled with broken beans, bug marks, chaff, and a variety of bean sizes. Furthermore, the beans are packed in a GrainPro bag right at the farm for ultimate freshness, so when the coffee comes to my door, it’s as if it just came down from the mountain. The labor involved in producing this coffee is mind-boggling.\u003c\/p\u003e\n\u003cp\u003eFor this reason, Iskandar is extremely rare, only a couple hundred bags a year at most, and the whole world tries to get it. It is only sold direct from the farm, and it is only for sale a couple days a year. It's also known as Suku Batak.\u003c\/p\u003e\n\u003cp\u003e10 years ago, Coffeereview scored it as the highest rated Sumatra at 94. This sent shockwaves at the time because Indonesia wasn't considered specialty coffee, and it changed the perspective of the industry of what is possible. \u003c\/p\u003e\n\u003cp\u003eThe recommended roast from the farm is 30-45 seconds past the 1st cracks for fullest complexity, which is described as being herbal and butterscotch, with a high complexity in both the aroma and undertones. I take it just a little bit further. My sweet spot is 5 seconds into the 2nd cracks where I find the fullest body, and best balance of flavor. The two predominant flavors are cedar and grapefruit. The grapefruit is particularly apparent in the aroma, and is mesmerizing. The cedar is a treat, and makes one think of cedar chests and other fine workmanship. There is brightness in this coffee, which is rare for a Sumatra, but quite pleasant. The aftertaste is clean. Even just into the 2nd cracks there is a buttery-toffee note that you could convince me of being butterscotch. It is an absolute stellar coffee in every way, and our whole staff is hooked on it. It's pricey, but in this case, I would argue that you get what you're paying for. \u003c\/p\u003e\n\u003cp\u003eUS Arrival October 2025\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630886092888,"sku":null,"price":7.6,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/files\/IMG20250412142834.jpg?v=1744482675"},{"product_id":"decaf-sumatra-swiss-water-process","title":"Decaf Sumatra (Swiss Water Process)","description":"\u003cp\u003eDecaf Sumatra is just the best decaf I've ever found. It has more body and flavor than any other origin.  The Swiss Water method removes 99% of the caffeine.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"line-height: 1.5em;\"\u003e\u003cspan\u003eThe beans start cracking a little bit sooner than caffeinated Sumatra, but otherwise, treat it about the same. As a general rule, decaf does better in darker roasts, and Sumatra is naturally a good candidate for dark roasts, so that’s what I do with it — about 30 seconds into the second cracks. You will notice that the body and flavor hold up pretty well. There is a slight strawberry sweetness against a dark chocolate note. The aftertaste is clean. It is very smooth coffee. \u003c\/span\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630886125656,"sku":null,"price":8.2,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/full-logo-newlogo_a5dcab46-c165-4839-a5e3-e318b11b9e46.jpg?v=1738611896"},{"product_id":"sumatra-wahana-natural","title":"Sumatra Wahana Natural","description":"\u003cp\u003eTake a highest grade Sumatran coffee from the Lintong region, dry it on an African bed (Natural Process), and you get a fruity low-acid bean like nothing else out there. Almost all of the coffee out of Indonesia has been de-pulped by soaking it in water, giving it that earthy forest taste that you either love or hate. This bean tastes clean. On top of that, this farm isn't just innovating the processing methods of Sumatra, it's building housing, medical clinics, and schools. It's completely sustainable practices include using organic fertilizers, and recycling the coffee pulp into compost to put back on the fields.\u003c\/p\u003e\n\u003cp\u003eEven though this is sun-dried coffee, darker roasts do have an intriguing full bodied smoky character with distinct blackberry notes that really make it interesting. You might try a batch just at the 2nd cracks to see if that's your thing. Even though its just at the verge of 2nd cracks, it tastes pretty dark (and looks very light!) since it's a natural process coffee. It tastes dark, smoky, full bodied, very sweet, and has an aftertaste of fresh blackberries. It's very different, but still an impressive coffee at this roast level.\u003c\/p\u003e\n\u003cp\u003eI roasted it just barely past the end of the first crack and thought it was rather strange. Being Indonesian, it still has that full body and smoothness one would expect, and it's trying to have a blueberry and watermelon juiciness, but there are other odd savory and herbal notes to it that I couldn't appreciate.\u003c\/p\u003e\n\u003cp\u003eThe coffee has been produced consistently for a few years now and is building up quite a reputation. \u003cspan style=\"line-height: 1.5em;\"\u003eStarbucks sold it as a Black Apron Reserve coffee in 2013 at $30\/LB and I've seen it at more specialty shops since then. You can probably roast it better, and at 20% of the cost...\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eUS Arrival: February 2019\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630886584408,"sku":null,"price":4.71,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/IMG_20190625_141013.jpg?v=1738611888"},{"product_id":"decaf-sumatra-mc-process","title":"Decaf Sumatra (MC Process)","description":"\u003cp\u003eDecaf Sumatra is just the best decaf I've ever found. It has more body and flavor than any other origin. \u003cspan\u003eThis bean does not carry any certifications, but I do trust the importer and know that they work closely with the farmers in Sumatra and treat them well, because a significant amount of the importer's business is based on its reputation for Indonesian beans. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis is the chemical reaction decaffeination process instead of water process; and since the process is much quicker than water-process, it ends up being quite a bit cheaper per pound. Taste-wise there isn't much difference. This one has slightly thinner body and is a little bit more boring than our water process decaf Sumatra, but it's still nice. Decaf Sumatra is generally cleaner tasting and sweeter than regular Sumatra. You take the bitter caffeine out of it, and it arguably improves the flavor! \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e  As you roast it, you'll notice that it starts cracking a little bit sooner than caffeinated Sumatra, but otherwise, treat it about the same. As a general rule, decaf does better in darker roasts, and Sumatra is naturally a good candidate for dark roasts, so that’s what I do with it — about 30 seconds into the second cracks. \u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630890287192,"sku":null,"price":7.7,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/files\/IMG20250929132236.jpg?v=1759166629"},{"product_id":"sumatra-lintong-kopi-jaya","title":"Sumatra Harapan Bersama","description":"\u003cp\u003eThis is one of the high-end fancy Sumatrans which used to be very uncommon but in recent years are becoming more accessible and finding a bigger market. This lot is of highest quality and was sorted three times (Triple Picked Sumatrans are generally less earthy) and it is specifically grown by Coop Buana Mandiri in the Aceh region. It holds organic and fair trade certifications.\u003c\/p\u003e\n\u003cp\u003eYou can certainly roast this dark. You can take it 90 seconds into the 2nd cracks for a sinfully dark Italian roast. You can take it 20 seconds into the rolling second cracks for a clean fully bodied dark Sumatran mug. But you can also keep it lighter. I personally take it just barely into 2nd cracks. A few snaps. This is where I find the nicest balance of body and flavor and acidity and sweetness. But to really taste it in its full glory, you have to pull it out at Full City. Maybe about 20 seconds before the 2nd cracks begin.\u003c\/p\u003e\n\u003cp\u003eLike most Indonesians, a pourover or french press is a wonderful way to prepare this coffee. At Full City in a french press, I find forest notes (think hickory), herbs (think lemon basil) and roots (think sasaparilla). There is a sweetness as it fills your mouth, but its a dark sweetness, like a dark honey or molasses and part of this sensation is because of how thick this coffee feels in your mouth (\"syrupy\" is the term you'll often see to describe this sensation). The finish is of cinnamon bark and cedar, with a long long aftertaste but not in the earthy \"dirty\" sense that a Mandheling would leave you with, but more of a spiced cinnamon tea warmth.\u003c\/p\u003e\n\u003cp\u003eSumatra coffee is inherently one of the easiest to roast and out of 6 very different roasting profiles I tested with it, all 6 were completely enjoyable in their own way. You're not likely to mess up this roast. It is very forgiving and has so much body that you get a decent mug no matter what you do to it.\u003c\/p\u003e\n\u003cp\u003eUS Arrival Jan 2024\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630890483800,"sku":null,"price":6.1,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/files\/PXL_20240125_203016061.jpg?v=1738611836"},{"product_id":"sumatra-lintong-ketiara","title":"Sumatra Lintong Karo Highlands","description":"\u003cdiv id=\"tabs-1\" class=\"tab-pane active\"\u003e\n\u003cp\u003eThis is one of the high-end fancy Sumatrans which used to be very uncommon but in recent years are becoming more accessible and finding a bigger market.  This lot is of highest quality and was sorted three times (Triple Picked Sumatrans are generally less earthy) and it is specifically grown in the Karo Highlands near the town of Lintong, which has become a marketing name for the coffees grown in this area.  It holds organic and rain forest alliance certifications. \u003c\/p\u003e\n\u003cp\u003eWe found this one to be really interesting, complex, good quality, really nice Sumatra that stood out from the others. Take it dark like any other Sumatra and you get that full bodied, smoky, satisfying coffee.\u003c\/p\u003e\n\u003cp\u003eWe take it 30 seconds into the rolling second cracks for a clean full bodied dark Sumatran mug. Hardly earthy at all, a nice oak barrel flavor, good sweetness, no bitterness, leather, citrus acidity, nice lingering flavor, really satisfying.\u003c\/p\u003e\n\u003cp\u003eSumatra coffee is inherently one of the easiest to roast. You're not likely to mess up this roast.  Get it at least to 2nd cracks, but it is very forgiving and has so much body that you get a decent mug even if you mess up your roast.\u003c\/p\u003e\n\u003cp\u003eUS Arrival December 2021\u003c\/p\u003e\n\u003c\/div\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630890909784,"sku":null,"price":5.5,"currency_code":"USD","in_stock":false}]},{"product_id":"sumatra-blue-batak","title":"Sumatra Blue Batak","description":"\u003cp\u003eThis is one of the high-end fancy Sumatrans which used to be very uncommon but in recent years are becoming more accessible and finding a bigger market. These fresh blueish tinted beans (hence their Blue Batak name) just came into the US in January 2015 are of highest quality and were sorted three times (such Triple Picked Sumatrans generally have little to no earthy tastes, and this one is no exception). It is specifically grown on the Northern part of the island around Lake Toba which is where the sweetest beans on the island are known for growing. Lake Toba is the biggest volcanic crater lake in the world and the coffee loves the soil around it. The Toba Batak tribe lives in that area and grow this coffee. It holds organic certification. \u003c\/p\u003e \u003cp\u003eFor me the sweet spot on this coffee is 40 seconds of 2nd cracks. This is where the body is full and syrupy, and the sweetness really comes out, almost like maple syrup (the empty mug smells of maple syrup...) There are flashes of black pepper and licorice root and dark chocolate and hickory along the way, but nothing that is off-putting. It's a dense bean that can be roasted even darker. You can take it up to 70 seconds into the 2nd cracks for a dark oily Italian roast. But you can also keep it lighter. If you pull it out at Full City, maybe about 20 seconds before the 2nd cracks begin, you'll enjoy stronger complexity of flavor and even some acidity (unusual in a Sumatran bean), but you'll lose a bit of the sweetness and strength that feels so satisfying in the dark roasts. It's really personal preference. \u003c\/p\u003e \u003cp\u003eLike most Indonesians, a pourover or french press is a wonderful way to prepare this coffee. At Full City in a french press, I find forest notes (think hickory), herbs (think rye or peppercorns) and roots (think sasaparilla). There is a sweetness as it fills your mouth, but its a dark sweetness, like a dark honey or maple syrup and part of this sensation is because of how thick this coffee feels in your mouth (\"syrupy\" is the term you'll often see to describe this sensation). The finish has a long long aftertaste but not in the earthy \"dirty\" sense that a Mandheling would leave you with, but more of a spiced cinnamon tea warmth.\u003c\/p\u003e \u003cp\u003eSumatra coffee is inherently one of the easiest to roast and tastes nice at most any roast level. You're not likely to mess up this roast. It is very forgiving and has so much body that you get a decent mug no matter what you do to it. However, right at 2nd cracks did not impress me. It was inbetween -- not super complex, but not super powerful...just a rather boring mug of coffee right at that level. (But we still drank the whole pot)\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630891204696,"sku":null,"price":4.75,"currency_code":"USD","in_stock":false}]},{"product_id":"sumatra-aceh-kkgo","title":"Sumatra Aceh KKGO","description":"\u003cp\u003eI’ll enjoy a good strong dark mug of any Sumatran coffee you throw at me, but this one is my favorite right now. The Aceh region has a reputation for more specialty Sumatrans grown around Lake Toba with an emphasis on better sorting and cleaner offerings.\u003c\/p\u003e \u003cp\u003eIt’s not quite as clean tasting, complex, nor as uniform bean size as Iskandar, but it’s also cheaper. It’s MORE clean tasting and complex than Sumatra Mandheling. With this Sumatra, you get just the right amount of earthiness, and lots of spicy notes — namely black pepper but also cedar, licorice, and orange. I can’t imagine anyone not liking a mug of this.\u003c\/p\u003e \u003cp\u003eYou can stop this roast at second cracks to get the most sweetness and acidity. But we take it dark -- about 45 seconds of 2nd cracks, even a few degrees darker than our Sumatra Mandheling. The darker you go, the more black pepper you get and less sweetness. But thick body and satisfying flavor and so smooth from start to finish makes this coffee a winner. \u003c\/p\u003e \u003cp\u003eOf course it is organic and fair trade certified. \u003c\/p\u003e \u003cp\u003e \u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630892023896,"sku":null,"price":4.62,"currency_code":"USD","in_stock":false}]},{"product_id":"sumatra-gayo-ulos-batak","title":"Sumatra Samosir Island","description":"\u003cp\u003eThis fresh crop of Sumatra comes from the northern part of the island in Lake Toba. It's actually from an island inside of Lake Toba (an island in a lake on an island!) It was sorted three times (triple picked) so the beans look much nicer than most Sumatra beans do. It has less earthiness and more spice notes. I particularly like it in a Hario pourover.  \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe coffee has been sorted far better than most Sumatran beans. We have found a few stones in the mix, but very few defects over all and almost no broken or discolored beans. This is probably connected to why the aftertaste has no earthiness to it. That earthy, dusty, foresty, mulch flavor that most Sumatran coffees are famous for is non-existant here. It still has the classic syrupy mouthfeel and has tasting notes more like vanilla, black pepper, licrorice root, things like that. This bean roasts the same as other Sumatran coffee -- we are still taking it a good 40 seconds in the second cracks, letting it get nice and smoky and dark.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eUS arrival January 2024\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630892777560,"sku":null,"price":5.96,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/files\/1683664408537.jpg?v=1738611789"},{"product_id":"sumatra-3-year-aged-lintong","title":"Sumatra Mandheling Aged 3 Year","description":"\u003cp\u003eThis crop of Sumatra comes from the northern part of the island up by Lake Toba. It was then taken to Malaysia to age in a climate controlled warehouse with regular turning of the bags and moisture readings, to carefully age it for 36 months.\u003c\/p\u003e\n\u003cp\u003eStarbucks uses Aged Sumatra as the primary bean in their Holiday and Christmas Blend every year. It is pungent, intense, full bodied with notes of cedar and spice. It's a mug of coffee that tastes great with holiday foods and spices like pumpkin pie or cinnamon rolls. The aging process has turned the beans brownish -- they look more like Decaf. If the aging goes poorly, you end up with coffee that tastes old -- paper\/cardboard tastes. But when done well, you end up with an extra intense Sumatra. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis is not a light roast coffee, but it's an easy bean to roast. You have to take it at least to the 2nd cracks. I give it 11 degrees past the beginning of the 2nd cracks (about 25 seconds) and enjoy the smooth, full bodied, tobacco cedar flavor with a cinnamon spicy bite. You can go a little darker or lighter then this without too much change in taste. It is so flavorful, that you may want to blend something with it to mute it a little bit. We like it as a 70% base, with some sweeter coffees making up the rest of the blend.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eIt is equally interesting as a component in espresso. You can go as high as 50% with it in an espresso blend. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"line-height: 1.5em;\"\u003eUSA Arrival November 2023\u003c\/span\u003e\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630895235160,"sku":null,"price":5.75,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/files\/PXL_20231127_161249586.jpg?v=1738611745"},{"product_id":"sumatra-aged-blue-batak","title":"Sumatra Lintong 2 Year Aged","description":"\u003cp\u003eThis crop of Sumatra comes from the northern part of the island up by Lake Toba, grown by the Lintong people. Then these beans were then taken to Malaysia to age in a climate controlled warehouse with regular turning of the bags and moisture readings, to carefully age it for 24 months.\u003c\/p\u003e\n\u003cp\u003eStarbucks uses Aged Sumatra as the primary bean in their Holiday and Christmas Blend every year. It is pungent, intense, full bodied with notes of cedar and spice. It's a mug of coffee that tastes great with holiday foods and spices like pumpkin pie or cinnamon rolls. The aging process has turned the beans brownish -- they look more like Decaf. If the aging goes poorly, you end up with coffee that tastes old -- paper\/cardboard tastes. But when done well, you end up with an extra intense Sumatra. This one is very clean tasting with a ton of spice notes. Reasonably mellow (for an aged Sumatra) and you can drink it straight, but I like adding about 10% of a fruity natural process coffee with it, or 50\/50 if I'm making it as espresso. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis is not a light roast coffee, but it's an easy bean to roast. You have to take it at least to the 2nd cracks. I give it 11 degrees past the beginning of the 2nd cracks (about 25 seconds) and enjoy the smooth, full bodied, tobacco cedar flavor with a cinnamon spicy bite. You can go a little darker or lighter then this without too much change in taste. \u003c\/p\u003e\n\u003cp\u003eUS arrival: September 2025\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630895693912,"sku":null,"price":7.55,"currency_code":"USD","in_stock":false}]},{"product_id":"sumatra-kerinci-honey","title":"Sumatra Kerinci Honey","description":"\u003cp\u003eThese beans come from what would normally be considered Mandheling territory, but it's not grown by Mandehling people, so it's referred to as Kerinci Valley, which is an extremely fertile growing area with a population of around 300,000 people. The Kerinci Valley is known as the \"rice bowl\" of Sumatra because of all the crops grown there feed some seven million people. This coffee grows near the Kerinci Seblat National Park and the proceeds go towards preserving the park. \u003c\/p\u003e \u003cp\u003eWe have never had a honey processed Indonesian coffee here before, so this coffee was an experiment for us as well as for them. In short, we don't hate it, but we don't love it. It was a fun coffee to play around with, but not one we would necessarily enter in a competition. So if you're up for participating in this experiment, here is what we found with the coffee. \u003c\/p\u003e \u003cp\u003eIt's not hard to roast. Takes a normal amount of heat, and cracks start at a normal time. As Espresso, our favorite roast was 45 seconds after first cracks end, somewhere around 410 degrees on our roaster. We found that we had to grind the bean a notch finer than normal for best results. We did not get the normal heavy crema expected from a honey coffee, but it did have that honey taste and soft mouthfeel. Tastes of chocolate, orange, and sage came through. Enjoyable, unique.\u003c\/p\u003e \u003cp\u003eAs coffee, our favorite roast was 15 seconds lighter (407 degrees on our roaster). The aroma is bizarre -- soy sauce? garlic? The taste is savory and sweet, with flashes of orange peel, rosemary, and apricot. Soft mouthfeel, smooth, not too astringent or acidic. Hint of cherry. Dries the mouth out a bit after you swallow. \u003c\/p\u003e \u003cp\u003eSo if we roasted it any darker than this the coffee was tasting smoky, turning bitter. By the time it is at 2nd cracks it is just ashy and burnt. On the lighter side, going a little bit lighter of a roast produced a coffee that was more drying in the mouth and more acidic, but not much difference in flavor. Lighter yet (400 degrees, which is where most honey processed coffees shine), was under roasted, with a distinct green bell pepper taste.\u003c\/p\u003e \u003cp\u003eIf you're like us and want to taste every coffee, every varietal, every origin, every process...you gotta try a couple pounds and play around. But don't stock up too much until you make sure you like it. This one was hit and miss for our team -- some finding it great, some finding it too unusual to be enjoyable. We're giving it a mixed review. \u003c\/p\u003e \u003cp\u003eThis crop arrived in the US in August 2017.\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630898872408,"sku":null,"price":4.25,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/663.jpg?v=1738611717"},{"product_id":"sumatra-kerinci","title":"Sumatra Kerinci","description":"\u003cp\u003eThese beans come from what would normally be considered Mandheling territory, but it's not grown by Mandehling people, so it's referred to as Kerinci Valley, which is an extremely fertile growing area with a population of around 300,000 people. The Kerinci Valley is known as the \"rice bowl\" of Sumatra because of all the crops grown there feed some seven million people. This coffee grows near the Kerinci Seblat National Park and the proceeds go towards preserving the park. \u003c\/p\u003e \u003cp\u003eRoast this one like you would a normal Sumatra Mandheling. It's wet-hulled (semi-washed) just like classic Mandheling beans. It has less earthiness, more complexity, but there are no surprises here. Roast it dark, well into 2nd cracks, and enjoy the smoky tobacco, cedar, spice notes, long finish. Naturally low acid. The beans are better sorted and nicer looking than most Mandhelings. This is the also have the honey processed version from this estate, which is always fun to compare the effects that processing makes on a coffee bean. \u003c\/p\u003e \u003cp\u003eThis crop arrived in the US in August 2017.\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630898905176,"sku":null,"price":4.49,"currency_code":"USD","in_stock":false}]},{"product_id":"sumatra-mandheling-aged","title":"Sumatra Mandheling Aged","description":"\u003cp\u003eThis was a normal Grade 1 double picked Mandheling just like we usually carry. But it was taken to Malaysia to age in a climate controlled warehouse with regular turning of the bags and moisture readings, to carefully age it for 24 months. Just like an aged cheese, the coffee has become more potent and intense.\u003c\/p\u003e\n\u003cp\u003eStarbucks uses Aged Sumatra as the primary bean in their Holiday and Christmas Blend every year. It is pungent, aromatic, full bodied with notes of cedar and spice. It's a mug of coffee that tastes great with holiday foods and spices like pumpkin pie or cinnamon rolls. The aging process has turned the beans brownish -- they look more like Decaf. If the aging goes poorly, you end up with coffee that tastes old -- paper\/cardboard tastes. But when done well, you end up with an extra intense Sumatra. This one is sweet and spicy without any old, cardboardy flavors -- it is exactly how it should taste!\u003c\/p\u003e\n\u003cp\u003eThis is not a light roast coffee, but it's an easy bean to roast. You have to take it at least to the 2nd cracks. I give it 11 degrees past the beginning of the 2nd cracks (about 25 seconds) and enjoy the smooth, full bodied, tobacco cedar flavor with a cinnamon spicy bite. You can go a little darker or lighter then this without too much change in taste. You can absolutely drink it straight, but it is so flavorful that you may want to blend something with it to mute it a little bit. I like 20%-30% of Sulawesi with it, because it has a very similar taste but mellows it out a little bit. Regular Sumatra or Guatemala or Uganda works as well. 10%-20% of any light roast will also balance it out.\u003c\/p\u003e\n\u003cp\u003eIt is equally interesting as a component in espresso. We are enjoying different experiments of blends using this bean, and the espresso turns out pungent, smooth, and satisfying.\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630901330008,"sku":null,"price":5.59,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/897.jpg?v=1738611678"},{"product_id":"sumatra-lintong-tano-batak-1","title":"Sumatra Lintong Batak","description":"\u003cdiv id=\"tabs-1\" class=\"tab-pane active\"\u003e\n\u003cp\u003eThis is one of the high-end fancy Sumatrans which used to be very uncommon but in recent years are becoming more accessible and finding a bigger market.  This lot is of highest quality and was sorted three times (Triple Picked Sumatrans are generally less earthy) and it is specifically grown in the northern part of the island around Lake Toba.  It's a relationship coffee -- the importer personally works with the farmers who process it in small batches following specific instructions and then are highly rewarded for their harvest.  \u003c\/p\u003e\n\u003cp\u003eSurprisingly, this is an Indonesian coffee that you can also roast lighter than normal. It has a surprising amount of fruit for an Indonesian bean. One of the sweetest Indonesian coffees you will ever come across. I personally take it about 15 seconds into 2nd cracks.  This is where I find the nicest balance of body and flavor and acidity and sweetness. There's some citrus and cedar and black pepper, some foresty notes. \u003c\/p\u003e\n\u003cp\u003eBut because it is Sumatra coffee, you have to try roasting it dark as well.  Don't overdo it -- maybe about 40 seconds into the 2nd cracks.  BBQ sauce, citrus, spice, root beer, clean, full bodied, beautiful aroma, warms you up, satisfies.  Really nice Sumatra dark roast.\u003c\/p\u003e\n\u003cp\u003eSumatra coffee is inherently one of the easiest to roast. It is very forgiving and has so much body that you get a decent mug no matter what you do to it. If you want more fruit, keep it to more of a medium roast.  If you want a sweet flavorful dark roast, let it go dark.  This is a Sumatra bean that is showing off.\u003c\/p\u003e\n\u003cp\u003eUS Arrival: May 2025\u003c\/p\u003e\n\u003c\/div\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":20072464941144,"sku":null,"price":6.5,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/726_eb1ba78b-a87a-4345-b06e-739cc9c819d3.jpg?v=1738611648"},{"product_id":"sumatra-lintong-1","title":"Sumatra Lintong","description":"\u003cdiv id=\"tabs-1\" class=\"tab-pane active\"\u003e\n\u003cdiv id=\"tabs-1\" class=\"tab-pane active\"\u003e\n\u003cp\u003eThis Sumatra is specifically grown in just the middle of the island near the town of Lintong, which has become a marketing name for the coffees grown in this area. It holds organic and rain forest alliance certifications. It's still wet-hulled, like a normal Sumatra Mandheling, but it is cleaner, sweeter, and just all around nicer.\u003c\/p\u003e\n\u003cp\u003eI recommend roasting this dark. You can take it 90 seconds into the 2nd cracks for a sinfully dark Italian roast. You can take it 20 seconds into the rolling second cracks for a clean fully bodied dark Sumatran mug. But I like about 35-40 seconds of 2nd cracks. Without the earthiness in the way, you taste chocolate cake and some spice. It has thick mouthfeel, tobacco, very satisfying, warming, makes you smile. Doesn't leave you with the dusty gritty aftertaste of some Sumatra beans.\u003c\/p\u003e\n\u003cp\u003eUSA arrival: September 2024\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":20072493154392,"sku":null,"price":5.25,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/files\/PXL_20240910_011020676.jpg?v=1740675632"},{"product_id":"sumatra-boru-batak-1","title":"Sumatra Boru Batak","description":"\u003cdiv id=\"tabs-1\" class=\"tab-pane active\"\u003e\n\u003cp\u003eThese beans come from the Lintong region, grown by small farmers with an exceptional history of producing great coffee near Lake Toba.  If you've had the La Minita Sumatra Iskandar before, then you will be familiar with this coffee, but this is what they are calling it now.  Compared to what you expect to find out of Indonesia, this Sumatra is extraordinary.  These beans are meticulously sorted with only the largest and cleanest beans making the cut (screen 17\/18+). Most Sumatran coffee is riddled with broken beans, bug marks, chaff, and a variety of bean sizes, but that is not the case here.  Notice the beautiful blue hue of the coffee - they are almost glowing.  Everything about the growing and processing and sorting of this coffee is meticulous, and the labor involved in producing this coffee is mind-boggling.  The cultivars are Ateng, Jember, and Garundang.\u003c\/p\u003e\n\u003cp\u003eBoru Batak is extremely rare, only a few hundred bags a year at most, and it has to be reserved long before it arrives.\u003c\/p\u003e\n\u003cp\u003eA wide variety of roasts are acceptable for this coffee, but I do have to most recommend it as a light to medium roast.  At a city roast (maybe 30-45 seconds past the end of the 1st cracks), you find the most complexity, which includes grapefruit, sweet tobacco, butterscotch, and herbal notes.  It has wonderful acidity and a dryness.  At Full City, or even a few snaps into the 2nd cracks, it really pulls out the cedar, both in aroma and taste, but it loses the acidity and fruit of the lighter roasts.  The balance of citrus with cedar in the light roasts, plus thick creamy body and clean aftertaste, is what I feel makes it so remarkable.  There are no musty, earthy, or smoky notes in this Sumatran bean.\u003c\/p\u003e\n\u003cp\u003eIt's a big, dense bean and you can take it well into the 2nd cracks if you must.  At 40 seconds into the 2nd cracks you have a thick syrupy bodied dark roast that doesn't taste burnt and has some nice foresty spicy notes in the background. It's an expensive bean to roast dark, but nonetheless is a fantastic dark roast coffee.\u003c\/p\u003e\n\u003cp\u003eOur whole staff is hooked on it.  This is the sort of memorable mug of coffee that you're still thinking about the next day.  It's pricey, but in this case, I would argue that you get what you're paying for. \u003c\/p\u003e\n\u003cp\u003eThis crop arrived in the US in October 2020.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":20072503803992,"sku":null,"price":7.1,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/637_63c348ec-54db-4be4-8c41-aa3f16d9c43f.jpg?v=1738611647"},{"product_id":"sumatra-blue-gayo-1","title":"Sumatra Gayo Leuser Antara","description":"\u003cdiv id=\"tabs-1\" class=\"tab-pane active\"\u003e\n\u003cdiv id=\"tabs-1\" class=\"tab-pane active\"\u003e\n\u003cp\u003eLeuser Antara is a farmer's co-op in the village of Jagong Jeget in the Aceh region. It is a fair trade organic certified, rainforest alliance certified co-op. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis is a traditionally processed, wet-hulled Sumatra and you need to roast it dark. At least to the 2nd cracks, but I recommend 40 seconds of 2nd cracks because the darker you go, the sweeter it gets.  This lot of Sumatra is more clean tasting and sweeter than most Sumatra Mandheling lots. We are getting brown sugar, licorice root, vanilla, cocoa, and slight cedar. With this Sumatra, you get just a slight amount of earthiness. It's such a thick syrupy mouthfeel, and that's part of what makes it so satisfying. It's a great mug of coffee on a chilly morning. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eUS Arrival November 2023\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":20072513765464,"sku":null,"price":6.14,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/files\/PXL_20231110_204703460.jpg?v=1738611646"},{"product_id":"sumatra-gayo-mountain","title":"Sumatra Blue Gayo","description":"\u003cdiv id=\"tabs-1\" class=\"tab-pane active\"\u003e\n\u003cdiv id=\"tabs-1\" class=\"tab-pane active\"\u003e\n\u003cp\u003eI’ll enjoy a good strong dark mug of any Sumatran coffee you throw at me, but this one is one of my favorites. This is a fair trade organic certified, rainforest alliance certified co-op in Northern Sumatra. The \"Blue Gayo\" tends to refer to any Sumatran bean grown around Lake Toba because of the blueish hue apparent in the bean color. \u003c\/p\u003e\n\u003cp\u003eEven though this is still a wet-hulled process in the traditional Indonesian style, the coffee is a lot more clean tasting and complex than Sumatra Mandheling. Part of this is because of how well they sorted it, and part of it is just from where it grew. With this Sumatra, you get just the slightest amount of earthiness, but a lot of complexity.  There is a deep aroma, a syrupy sweet molasses taste, sambuca black licorice, slight allspice herbal note, and slight chocolate. It's such a thick syrupy mouthfeel and then finishes clean, and that's part of what makes it so satisfying. I can’t imagine anyone not liking a mug of this.\u003c\/p\u003e\n\u003cp\u003eYou have to at least get it to the 2nd cracks to bring out the full potential of this coffee, but it really shines as a dark roast. We take it about 40 seconds into the 2nd cracks where it isn't yet bitter or burnt, but it's got some oils.\u003c\/p\u003e\n\u003cp\u003eUS Arrival November 2024\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":20586677764184,"sku":null,"price":7.2,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/files\/PXL_20241108_215334608.jpg?v=1740675609"},{"product_id":"sumatra-mandheling-washed","title":"Sumatra Lintong Washed","description":"\u003cdiv class=\"entry fix\"\u003eSumatran coffee is almost always processed via the Wet Hulled (semi-washed) method which gives it all that earthiness and foresty flavors. This one is fully washed instead, and it is a well sorted microlot and a treat for Sumatra fans.\u003c\/div\u003e\n\u003cdiv class=\"entry fix\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv class=\"entry fix\"\u003eI like it best at just 5 to 10 seconds of 2nd cracks.  You unlock all kinds of flavor, but none of the earthiness or smoke or burnt tastes.  In a french press, I get a surprising amount of sweetness underneath the rich body. There are definite foresty oak notes here, but also grapefruit, blackberry, hops, and loads of chocolate. It's sweeter and cleaner than wet-hulled Sumatra but still satisfying and thick bodied. It's quite pleasant! \u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"entry fix\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv class=\"entry fix\"\u003e\n\u003cp\u003eThe lighter roasts?  Well, you still get that nice full body, and it's creamy, sweet, no earthiness at all, but it does showcase some prominent herbal and bright notes that I don't find preferable with this set of tasting notes. Really dark roasts?  Definitely nice, but flattens out and you lose a lot of the flavors.  At that point it just tastes like a clean triple-sorted Sumatra. Either way, it's a fun coffee to try since it's so rare to see a fully washed bean out of Sumatra. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eArrival September 2024\u003c\/p\u003e\n\u003c\/div\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":32398501445720,"sku":null,"price":7.1,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/files\/PXL_20240914_184940052.jpg?v=1740675485"},{"product_id":"sumatra-aceh-takengon","title":"Sumatra Takengon","description":"\u003cp\u003eI’ll enjoy a good strong dark mug of any Sumatran coffee you throw at me, but this one from the Sara Ate co-op is my favorite right now. The Aceh region has a reputation for more specialty quality and is grown around Lake Toba with an emphasis on better sorting and cleaner offerings.\u003c\/p\u003e\n\u003cp\u003eWith this Sumatra, it's clean tasting and chocolatey, and I like to take it even darker than normal. Very full bodied. Sweet aftertaste. Really can take the heat. \u003c\/p\u003e\n\u003cp\u003eYou can stop this roast at second cracks to get the most sweetness and acidity. But we take it dark -- about 75 seconds of 2nd cracks, a real Italian roast. It doesn't taste burnt, it just gets really intense and potent.\u003c\/p\u003e\n\u003cp\u003eOrganic and fair trade certified.\u003c\/p\u003e\n\u003cp\u003eUS Arrival June 2022\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":32560484778072,"sku":null,"price":6.25,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/indsum2020.jpg?v=1738611538"},{"product_id":"sumatra-mandheling-takengon","title":"Sumatra Aceh Takengon","description":"\u003cp\u003eI’ll enjoy a good strong dark mug of any Sumatran coffee you throw at me, but this one is cleaner tasting and more complex than the Mandheling we normally carry. Tagengon is a village in Aceh by Lake Toba, and the coffee was milled at Jagong which is known for being picky about the ripeness and quality of the coffee it agrees to process. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eWith this Sumatra, I like to take it even darker than normal. It can really take the heat. We are getting a lot of herbal and savory notes and even floral notes, root beer, sage, and oak, black pepper, cedar. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eYou can stop this roast at second cracks to get the most sweetness and acidity. But we take it dark anywhere from 40 seconds of 2nd cracks all the way up to 75 seconds of 2nd cracks, a real Italian roast. It doesn't taste burnt, it just gets really intense and potent.\u003c\/p\u003e\n\u003cp\u003eOrganic and fair trade certified.\u003c\/p\u003e\n\u003cp\u003eUS Arrival December 2023\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":33728500039768,"sku":null,"price":5.91,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/sumatraburlapcoffeebag.jpg?v=1738611458"},{"product_id":"sumatra-kerinci-natural","title":"Sumatra Gayo Natural","description":"\u003cp\u003eThese beans come from the northern part of the island by the Gayo region and the Pantan Musara co-op. It's very unusual to get a natural processed coffee out of Indonesia, and even when you do, it is unusual for it to taste good. So this is rare on several levels! It's a really good sundried natural process Sumatra.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e It roasts a little different than anything you're used to. The end of the roast tries to race so you have to keep the heat down and hold it back a bit. The 1st cracks last longer than you might expect them to. If you want to drink it as coffee, I like it about 4 degrees darker than a natural Ethiopian coffee. If you want it drink it as espresso, give it about 9 degrees darker than an Ethiopian. It has no earthiness, lots of complexity, and it's pretty bright and floral and fruity. Rose, vanilla, a mixed fruit like cherry tomato, strawberry-rhubarb, angel food cake. Lots of sweetness, no earthiness. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eUS Arrival: August 2024\u003cbr\u003e\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":39271414235224,"sku":null,"price":8.66,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/1659476798102.jpg?v=1738611455"},{"product_id":"decaf-sumatra-ea-process","title":"Decaf Sumatra (EA Process)","description":"\u003cp\u003eThe EA decaf process is a way of removing caffeine using naturally derived enzymes instead of chemicals. Ethyl Acetate is a compound found in sugarcane, and introducing this natural compound to the coffee eliminates 97% of the caffeine from it. It retains most of the flavor in the coffee, is cheaper than water process, but is still free of any chemicals.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"line-height: 1.5em;\"\u003eYou can roast it the same as you would any other Decaf Sumatra. I take it about 30 seconds into the second cracks to get that dark full bodied rich smooth mug of coffee. It has some sweetness and a little bit of earthiness to it, keeping that trademark Sumatra flavor and body. It's not as complex as regular Sumatra, but it hits the spot for an after dinner mug of decaf.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":39624010629208,"sku":null,"price":5.45,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/PXL_20211002_194411847.jpg?v=1738611424"},{"product_id":"sumatra-mandheling-rfa","title":"Sumatra Mandheling RFA","description":"\u003cdiv id=\"tabs-1\" class=\"tab-pane active\"\u003e\n\u003cdiv id=\"tabs-1\" class=\"tab-pane active\"\u003e\n\u003cp\u003eThis Sumatra reminds me of Bali coffee -- it has a chocolate creaminess with spice and is fairly clean tasting. Normally we buy Grade 1 Double Pick which makes a nice middle ground of earthiness, but this is a Grade 1 Triple Pick which is a cleaner tasting Sumatra Mandheling than we normally look for. BUT it came in pre-tariff, and works well for REALLY dark Italian roasts, so that's what we are using it for, but if you like a cleaner profile Sumatra than we normally carry, you will like this one. This is a rainforest alliance certified co-op in Northern Sumatra. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eEven though this is still a wet-hulled process in the traditional Indonesian style, the coffee is a lot more clean tasting and complex than the lots of Sumatra Mandheling that we usually carry. Part of this is because of how well they sorted it, and part of it is just from where it grew. With this Sumatra, you get just the slightest amount of earthiness, but a lot of complexity.  There is a deep aroma, a syrupy sweet molaases taste, sambuca black licorice, slight black peppery spiciness, and dark chocolate.\u003c\/p\u003e\n\u003cp\u003eYou have to at least get it to the 2nd cracks to bring out the full potential of this coffee, but it really shines as a dark roast. Take it at least 40 seconds into the 2nd cracks, but we are going 70 seconds into 2nd cracks where it is burnt and oily and powerfully intense tasting coffee. \u003c\/p\u003e\n\u003cp\u003eUS Arrival March 2025\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":40013236699224,"sku":null,"price":6.7,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/PXL_20220802_215116962.jpg?v=1738611379"},{"product_id":"sumatra-gayo-lues-natural","title":"Sumatra Gayo Lues Natural","description":"\u003cdiv class=\"entry fix\"\u003eSumatran coffee is almost always processed via the Wet Hulled (semi-washed) method which gives it all that earthiness and foresty flavors. Because this was a Natural processed coffee instead, it doesn't have any earthiness, but does have fruit and juicy notes but still has a thick mouthfeel. This is a very well sorted lot from the Gayo people in Ribang, Indonesia, and it's a treat for Sumatra fans.\u003c\/div\u003e\n\u003cdiv class=\"entry fix\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv class=\"entry fix\"\u003eI like it best at just 5 to 10 seconds of 2nd cracks and then brewing it as espresso or in aeropress.  You get great crema and body plus fruit and tangy citrus but without sour or smoky flavors. \u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"entry fix\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv class=\"entry fix\"\u003e\n\u003cp\u003eThe lighter roasts are excellent as coffee.  We are tasting cherry, blackberry, raspberry and fig, and it's slightly herbal.  Not very earthy but good creaminess. It's a fun coffee to try since it's so rare to see a fully natural bean out of Sumatra. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eArrival Sept 2024\u003c\/p\u003e\n\u003c\/div\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":45728473743647,"sku":null,"price":7.3,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/files\/PXL_20240921_181716301.jpg?v=1740675181"},{"product_id":"sumatra-aceh-washed-copy","title":"Sumatra Aceh Washed","description":"\u003cdiv class=\"entry fix\"\u003eSumatran coffee is almost always processed using the Wet Hulled (semi-washed) method which gives it those classic earthiness and forest flavors. The difference with a fully washed Sumatra is that it has a much cleaner finish and less spicy notes which lets you notice more of the underlying flavors in it. You can also roast them a little bit lighter if you want to.\u003c\/div\u003e\n\u003cdiv class=\"entry fix\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv class=\"entry fix\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv class=\"entry fix\"\u003eI personally like it best at just 5 to 10 seconds of 2nd cracks. About the same roast as what we would do with a washed Guatemala (although the Sumatra needs less heat when you roast it. It has a tendency to try to race through the roast so you have to watch it and keep it slowed down so you don't rush through the flavor development stage). At this medium roast level, you get all the great flavor and body of dark syrupy Sumatra, but none of the earthiness or smoke or burnt tastes. Cherry, hint of mineral, chocolate. It's quite pleasant!   \u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"entry fix\"\u003e\n\u003cp\u003eReally dark roasts?  A little burnt. Either way, it's a fun coffee to try since it's so rare to see a fully washed bean out of Sumatra.\u003c\/p\u003e\n\u003cp\u003eThis particular one is from the Aceh region. \u003c\/p\u003e\n\u003cp\u003eArrival May 2024\u003cbr\u003e\u003c\/p\u003e\n\u003c\/div\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":48721411375391,"sku":null,"price":6.5,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/sumatrawashedburlapcoffeebag.jpg?v=1738611445"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/collections\/sumatra.jpg?v=1647829815","url":"https:\/\/happymugcoffee.mom\/collections\/sumatra.oembed","provider":"Happy Mug","version":"1.0","type":"link"}