PRODUCTS
History of Coffee in Sumatra
Coffee seeds made their way to Java from India in 1696, but the first attempt was unsuccessful as the initial plantings were destroyed by flooding. A second attempt came in 1699 when cuttings from Ceylon were brought over by a man named Hendrik. The exact timeline for when coffee planting began in Sumatra is unclear. For over a century after the Ceylon cuttings arrived, Java reigned as the coffee capital of Indonesia (then known as the Dutch East Indies), with little significant coffee production occurring on other islands. Even into the 20th century, much of the coffee produced in Indonesia was still referred to as Java.
Growing Coffee in Sumatra
Coffee is cultivated in the northern highlands, particularly in areas like Tapanuli, Aceh, and Gayo, as well as further south in Lintong, close to Lake Toba, which is one of the deepest lakes in the world. While Mandheling refers to a group of people from northern Sumatra, much of the coffee from that region carries their name. Most coffee in Sumatra is grown at elevations between 2,500 and 5,500 feet, and nearly all of it is produced by smallholder farmers. In fact, nine out of ten coffee farmers in Sumatra cultivate coffee on less than one hectare of land. Almost all Sumatran coffee undergoes a wet hulling process, known locally as “giling basah.” The plant species include the Bergandal and Sidikalang varieties of Typica, Hibrido de Timor (also called “Tim Tim”), a Bourbon cultivar known as Linie S, as well as S-288 and S-795 found in Lintong, along with Rambung, Abyssinia, “USDA,” Caturra cultivars, and Catimor lines.
Aceh Gayo
Characteristics
- Fragrance/Aroma: Fresh Nutty
- Flavor: Complex with Hints of Vanilla
- Acidity: Good Acidity
- Body: Medium to High of Full-Body (Rich)
Sumatra Mandheling
Characteristics
- Fragrance/Aroma: Sweet, Fresh, Nutty
- Flavor: Herbal, Spicy, Mild Caramel
- Acidity: Fine
- Body: Medium to High
Sumatra Lintong
Characteristics
- Fragrance/Aroma: Excellent Aroma, Earthy
- Flavor: Balance of Nutty and Fruity, Hints of Green Capsicum
- Acidity: Medium to Low
- Body: Excellent Medium
Sumatra Peaberry
Characteristics
- Fragrance/Aroma: Fresh Nutty
- Flavor: Complex Coffe Flavor with Hints of Vanilla
- Acidity: Good Acidity
- Body: Medium to High of Full-body (Rich)
Luwak Coffee
Characteristics
- Fragrance/Aroma: Fresh Nutty, vanilla, strong and gentle almond
- Flavor: Herbal Refreshing, Spicy
- Acidity: Soft-Medium
- Body: Soft-Mild
Robusta Lampung
Robusta Lampung Coffee has a rich and strong aroma, and the coffee is incredibly full-bodied, almost syrupy. It lingers on the tongue with a long, clean aftertaste.
WAREHOUSE
Our Coffees: A Taste of Indonesia
Explore Our Premium Coffee Selection
At PT Intiutama Karya Sukses, we take pride in offering a carefully selected range of single-origin coffees, each with its own distinct flavor profile and story.
- Sumatra Mandheling Coffee
Sourced from the lush highlands of North Sumatra, Mandheling coffee is renowned for its full body, low acidity, and rich flavor notes of dark chocolate, earthy undertones, and a hint of spice. - Aceh Gayo Coffee
Grown in the verdant mountains of Aceh, Gayo coffee features a bright acidity, medium body, and lively flavors of citrus, floral, and herbal notes. - Sumatra Lintong Coffee
Originating from the Lintong region of Sumatra, this coffee is known for its smooth, well-balanced profile with hints of tropical fruit, caramel, and a lingering sweetness. - Luwak Liar Arabica Sumatra Coffee
Our wild civet coffee comes from civets that live in their natural habitat and select the best coffee cherries. The flavor can be smoother and more complex due to the varied diet and the freedom of the animal to choose the coffee berries. It is rarer and therefore more expensive, but is preferred by coffee lovers for its quality and ethical considerations.
