Sumatra Gayo Mountain Air Roasted • Sustainable • Volcanic Richness (Shade grown, designated sustainable) -This coffee is grown in the environmentally sensitive buffer zone to Gunung Leusser National Park, a sanctuary for endangered species such as the Sumatran Tiger. Grown in the highlands of the Mandheling and Batak regions of West-Central Sumatra, this Grade 1 Triple-Picked coffee comes from Koperasi Utamagro Tani Gayo, a cooperative known for producing classic Indonesian profiles with depth and character. Situated between 1,200–1,600 meters above sea level, the region’s volcanic soils enriched by centuries of ash and dense tropical vegetation. This contributes to the bold structure and complexity that have made Sumatran coffees iconic. Indonesia’s coffee heritage dates back to the early 19th century, when coffee trees were introduced by Dutch colonizers. Sumatra has remained one of the world’s most recognizable origins which are celebrated for its rich body and layered, savory character. This area is part of the greater Leuser landscape — one of the most biodiverse rainforests in the world. What truly defines this coffee is the traditional Indonesian Giling Basah (wet-hulled) process. Unlike most coffees that are dried to low moisture levels before hulling, Sumatra’s parchment is removed while still partially moist, allowing the beans to develop their signature creamy texture and deep, earthy sweetness. This method creates a cup with soft acidity, dense body, and notes ranging from chocolate and cedar to sweet tobacco and spice. Air-roasted at Passport Coffee to a medium-dark profile, Sumatra Gayo Mountain delivers a full, lingering finish . It is ideal for those who enjoy a bold, comforting cup with depth and presence. Name Sumatra Gayo Mountain Country: Indonesia Region: Mandheling, Batak Region of West-Central Sumatra, Aceh Farm or Cooperative: Koperasi Utamagro Tani Gayo Current Lot 015-0000-023 Altitude: 1,200 – 1,600 meters above sea level Varietal(s): Typica, Catimor, Ateng, Processing Method: Wet-Hulled (Giling Basah) — traditional Indonesian method Harvest: May – September Screen Size: Grade 1- Triple-Picked (TP) 15+ Moisture Content: 10.5 – 12% Importer Cupping Score: Typically 82 – 85 depending on lot selection Tasting Notes: Chocolate, cedar, sweet tobacco and spice notes Roast level ⭐⭐⭐⭐ Medium-Dark Acidity ⭐ Good Acidity — Soft, mellow, gentle brightness Body ⭐⭐⭐⭐ Extra Heavy — Dense, syrupy, lingering finish