Organic Sumatra Coffee: Bold, Smooth, and Ready for Your Menu

If you love coffee, Sumatra might be the reason. If you prefer tea, it still might be the reason. Organic Sumatran coffee beans are one of those love-it-or-leave-it coffees—like licorice, olives, or Sauvignon Blanc, they spark strong opinions. Someone’s everyday brew is another’s acquired taste. This July, we’re shining a spotlight on our single-origin, organic Sumatra coffee wholesale offering. So, what makes the name so recognizable? Why is the taste so distinct? And why do we love it here at Dilworth Coffee?

A Brief History of Sumatran Coffee

The story starts in the late 17th century—before coffee was a global staple—when the Dutch East India Company decided to expand the crop. A governor stationed in Malabar, India, sent arabica seedlings from Ethiopia to another governor in Jakarta (present-day Indonesia). Hendrik Zwaardecroon, who had grown coffee in Sri Lanka, oversaw planting in Sumatra’s fertile volcanic soil. Soon, Indonesia became the third place in the world to cultivate coffee on a large scale.

With over 17,000 islands, 300 volcanoes, rich soil, high humidity, and elevated terrain, Indonesia—especially Sumatra—was primed for coffee growing. In the late 1800s, disease devastated many plantations, leading Dutch farmers to leave and local Sumatran farmers to take over. They broke the land into small farms, with each family managing its own crops—a tradition that continues today.

The Unique Wet-Hulling Process

One of the key differences in organic Sumatran coffee beans is how they’re processed. The island uses a rare method called wet-hulling, or Giling Basah. Immediately after harvest, the skin is removed while the beans are still wet. They ferment briefly in sealed bags—about a day—before being washed and dried.

This unconventional process came about due to necessity: Sumatra’s climate offers only around four hours of strong sunlight each day, making the traditional drying process impractical. The result? Beans with a higher moisture content and a one-of-a-kind flavor profile that’s unlike coffees from Central or South America.

Why Organic Matters

So, why do we offer organic Sumatra coffee wholesale? Becoming certified organic is no easy feat—it requires strict USDA guidelines, proof the land has been free of prohibited substances for three years, crop rotation plans to protect soil health, and annual certification fees.

As a roaster, we carefully source from reputable importers who maintain that certification from farm to cup. For us, the extra work is worth it—organic farming supports the earth, the farmers, and the exceptional quality in your cup.

Flavor & Tasting Notes

The combination of volcanic soil, high elevation, wet-hulling, and Sumatra’s climate produces a cup that’s unmistakable. When roasted with care, you can expect earthy, robust notes of pipe tobacco, semi-sweet cocoa, dark earth, and cedar, with occasional hints of tropical fruit.

At Dilworth, we roast our Sumatra on the darker side, resulting in a full-bodied, creamy cup that leaves a lasting impression. It’s bold, it’s smooth, and once you try it, you might find yourself craving it again and again.

Organic Sumatran coffee beans have a special place in the hearts of coffee lovers worldwide—and for good reason. Coffee loves Sumatra, and Sumatra loves coffee.