Sumatran coffee is grown in the northern highlands of the island, in regions like Tapanuli, Aceh, Gayo, and further south in Lintong near Lake Toba, one of the deepest lakes in the world. You’ll often see the name “Mandheling,” which refers not to a specific region but to an ethnic group in northern Sumatra. Much of the coffee from that area is named in their honor.
Most Sumatran coffee is cultivated at elevations between 2,500 and 5,500 feet by smallholder farmers. In fact, nearly 90 percent of producers farm less than one hectare of land. Almost all Sumatran coffee is processed using a traditional method called wet hulling, or giling basah, which contributes to its signature body and earthy character.
Common plant varieties include Typica selections such as Bergandal and Sidikalang, Hibrido de Timor also known as Tim Tim, a Bourbon cultivar called Linie S, S-288 and S-795 in Lintong, as well as Rambung, Abyssinia, USDA types, Caturra, and Catimor lines.
