Bener Meriah Regency, Aceh Our Sumatra Bener Meriah comes from the fertile Aceh Province, where it is grown at elevations of approximately 4,600 feet in rich volcanic loam. This particular coffee comes to us from Central Sumatera Coffee (CSC) a young group that only began selling their coffee within the United States in 2024. In Indonesia, most coffee lots consist of the combined output of many small farm holders. However, this Sumatra from CSC is unique as it is estate-grown. Estate-grown coffee comes from a single farm, allowing for greater control, consistency, and care during cultivation. Such control allows for lots of unique coffee varietals such as this, which is composed of only Abyssinia and Typica. As with most Sumatra coffees, our Bener Meriah is a wet-hulled coffee. This process begins in the standard way – removing the skin of the coffee cherry and then fermenting to break down and remove the mucilage. At this point, the beans would normally be dried to a point of stability before removing the final parchment layer. Wet-hulling instead removes the parchment much earlier, when the moisture of the bean is about three times higher than in other processing methods. The result is a raw bean that has a dark jade color and a rich, intense flavor. Sumatra Bener Meriah offers a full-bodied cup with flavors including mulling spices, cranberry, and date.

Bener Meriah Regency, Aceh Our Sumatra Bener Meriah comes from the fertile Aceh Province, where it is grown at elevations of approximately 4,600 feet in rich volcanic loam. This particular coffee comes to us from Central Sumatera Coffee (CSC) a young group that only began selling their coffee within the United States in 2024. In Indonesia, most coffee lots consist of the combined output of many small farm holders. However, this Sumatra from CSC is unique as it is estate-grown. Estate-grown coffee comes from a single farm, allowing for greater control, consistency, and care during cultivation. Such control allows for lots of unique coffee varietals such as this, which is composed of only Abyssinia and Typica. As with most Sumatra coffees, our Bener Meriah is a wet-hulled coffee. This process begins in the standard way – removing the skin of the coffee cherry and then fermenting to break down and remove the mucilage. At this point, the beans would normally be dried to a point of stability before removing the final parchment layer. Wet-hulling instead removes the parchment much earlier, when the moisture of the bean is about three times higher than in other processing methods. The result is a raw bean that has a dark jade color and a rich, intense flavor. Sumatra Bener Meriah offers a full-bodied cup with flavors including mulling spices, cranberry, and date.