Taste

fruit compote, bananas foster, amaro, coffee pulp, citrus zest, umami, intense aromatics, silky and juicy body

Varietal

Sigararutang (Sigarar Utang): possibly a naturally occurring varietal of Timor and Bourbon

Process

Natural

Altitude

1500-1800 masl

Roaster Notes

Origin Notes

Meet the Solok Radjo Cooperative, a dynamic group of 500 young and energetic coffee farmers in Sumatra, each cultivating 1-2 hectares. Their passion extends beyond just growing and exporting; they're deeply involved in roasting, cafe visits, brewing techniques, and advancing agronomy. Quality is paramount, demonstrated by their three certified Q-graders and dedicated cupping labs at both their Aie Dingin field location and the Solok drying/mill facility. They meticulously check moisture levels and roast samples from each lot on-site, reporting findings directly to partners in Medan.

To support its members, the cooperative operates eight collection stations across the region, minimizing travel time for farmers. Thanks to pre-financing arranged through local partners, farmers receive cash immediately upon delivering their wet parchment coffee. This system fosters strong participation and encourages growth within the cooperative.

Beyond coffee, Solok Radjo is deeply committed to ecological restoration. Armed with a government grant, they are reforesting 2,000 hectares of land previously cleared by illegal logging adjacent to a critical National Park. This effort is vital not only for carbon sequestration but also for protecting biodiversity, including nearly 40% of the world's remaining wild tiger population residing in the park. Having already planted 150 hectares, the project is expanding. Their nursery cultivates both shade/forest trees and coffee seedlings, aiming to transform the cleared areas back into forested land with coffee growing naturally under the canopy. Roasters are invited to partner with Crop to Cup in supporting this vital initiative, where a few thousand dollars can fund the reforestation of a hectare.

Understanding Sumatra: The Land and its Coffee

Sumatra is an island of immense scale, larger than Texas and Florida combined. Its geography is dominated by the massive Lake Toba caldera—the result of the largest volcanic eruption known—and surrounding mountains reaching 1500m. This unique landscape traps moisture, giving Sumatra the highest rainfall of any coffee-exporting country.

The island boasts a rich history; Marco Polo encountered Sanskrit-speaking locals in 1292, and under the Dutch East India Company, Sumatra (along with Java) became one of the world's first commercial coffee sources. Today, its vast expanse (over 170,500 sq miles) hosts incredible diversity, with over 52 languages spoken among four major ethnic groups.

However, this size presents logistical challenges. All coffee must travel—sometimes up to 375 miles over difficult mountain roads—to the single authorized export port: the bustling city of Medan. This journey, taking 20-24 hours from key growing regions like Gayo Aceh or Kerinci, necessitated the unique Sumatran processing method known as Giling Basah (wet-hulling). Coffee parchment is partially dried (to 30-50% moisture) before being milled into green beans, with drying completed afterward. While efficient for transport, this process can contribute to the classic earthy notes sometimes found in Sumatran coffee.

Sumatra's coffee genetics are also distinct. After leaf rust devastated crops around the turn of the 20th century, much was replanted with Robusta-Arabica hybrids like HDT, Tim Tim, and later Sigarar Utang. While these have been crossed back with Arabica over generations, pure Arabica strains like Jember, USDA, and Onan Ganjan also exist, creating a unique genetic pool.

Today, a new generation is driving Sumatra headlong into the specialty coffee scene. Recent years have seen a surge in washed, natural, and honey processed coffees, exploration of new varietals and regions, and a fresh perspective on Sumatra's potential. The island also serves as a crucial hub for specialty coffees emerging from other Indonesian islands like Bali, Flores, Timor, and Sulawesi.