Understanding Sumatran Coffee before Buying in Volume
What makes coffee from the North Sumatra highlands popular with roasters, and what B2B buyers should check before ordering.
The North Sumatra highlands combine cool air with volcanic soil. At these altitudes coffee cherries ripen slowly, which gives Sumatran coffee its character. The region produces both Arabica and Robusta.
Wet hulling
Most Arabica here is processed by wet hulling (semi-washed). The cherry skin is removed, the beans are briefly fermented, and the parchment is stripped while the beans are still wet before they are dried again. The method is typical of Sumatra and produces a heavy body, low acidity, and earthy, spicy notes.
What B2B buyers should check
- Species and grade. Specify Arabica or Robusta and ask for the defect count per 300 g sample. Grade 1 has the fewest defects.
- Moisture. For green coffee that stores well, aim for 12 to 13 percent.
- Screen size. Uniform bean size means a more even roast.
- Sample roast. For a first purchase, request a sample and cup it before ordering by the tonne.
- Harvest timing. The main harvest usually falls at the end of the year. Secure volumes early with a supply contract.
How PasarToba supplies it
We buy from verified farmers and farmer groups, then weigh and check the grade and moisture of every batch at our warehouse before packing. Batch labels record the coffee's origin, so roasters can show it on their packaging.
Ready to order? Register as a business partner and submit a PO, with a minimum order of 500 kg.