Coffee of the Month

From: $12.35 / month


Have a new Single Origin roast delivered to your door every month!



Just let us know what grind and how many 12 ounce bags you’d like delivered every month. Use this subscription to try out all of our coffees –  one month at a time!  Each month we switch up the coffee you will receive, so eventually you’ll have tried them all! We will charge your credit card monthly until you cancel. This is a set subscription. Meaning, if you’d  like a variety of different coffees each month, you may add each coffee to a new subscription or existing subscription in the product details of those specific coffees.   


This month’s featured coffee is a semi-washed Sumatra Dark Roast.


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August’s Coffee of the Month: Sumatra


Producers from North Sumatra

Typica, Catimor, and Bourbon
North Sumatra, Sumatra, Indonesia
July – December; flycrop Feb/Mar
975 – 1800 masl
Volcanic loam
Wet-hulled and patio dried in the sun
Fair-Trade, Organic


With the exception of Sulawesi and Bali, Sumatran coffees are processed in a unique way. From the point the coffee is picked and the cherry skin pulped off, the process follows the way it is done for most washed coffees produced around the world. As with these other washed coffees, fermentation is complete when the fruit surrounding the parchment has dissolved and the fruit-free parchment rinsed off. At this point, the bean within the parchment still has very high moisture content. In almost all washed coffee origins, before the parchment is hulled, it is dried, either in the sun or in machine dryers. So herein lies the difference; in most places, the bean is dried in the parchment and the parchment is milled off the beans when they are dry… not in Sumatra. In Sumatra, the bean is still very wet when the parchment is hulled. The bean comes out of the parchment quite soft, white, and spongy. This is where the term “Wet Hulled” or “Giling Basah” comes from. These wet, soft beans are then sun-dried. Typically, the drying conditions in Sumatra include on-and-off sessions of fierce tropical sun, interrupted regularly by torrential thunder showers. This slow, inconsistent drying is what provides the essence of a Sumatra Mandheling, both in flavor and appearance.
We roast this coffee dark to enhance it’s full-bodied texture.

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