Sumatra Kokowagayo

Deep in the volcanic highlands of Aceh, Indonesia, where mist clings to the mountains and the soil runs rich with centuries of erupted earth, the Gayo people have been growing coffee for generations. Our Sumatra Kokowagayo is sourced from smallholder farmers in the Gayo Highlands — an elevation of 1,400–1,700 meters — and carries both Fair Trade and Organic certifications that reflect a genuine commitment to people and land.

What makes Sumatran coffee unlike anything else in the world is the wet-hulled processing method, known locally as Giling Basah. Beans are hulled at higher moisture content than anywhere else on earth, producing that signature syrupy body and low acidity that Sumatra is famous for. The result in your cup: a full, buttery mouthfeel with refined earthiness, notes of sweet cherry and pipe tobacco, baker's chocolate, and a whisper of vanilla or caramel that deepens with roast.

When you buy this coffee, Fair Trade premiums flow directly back to the cooperative — funding clean water projects, school supplies, and agricultural training for farming families. This is coffee with a story worth telling, and a flavor worth savoring.

Flavor Notes: Sweet cherry · Pipe tobacco · Baker's chocolate · Vanilla/caramel
Body: Full, buttery, syrupy  |  Acidity: Low
Best Brew Methods: French press, pour-over, drip, cold brew
Certifications: Fair Trade · Organic

A Note from the Roasters

“Sumatra is one of those coffees that divides the room — and that’s exactly why we love it. It’s not trying to be bright or delicate. It’s bold, grounded, and complex in a way that rewards slow mornings. We roast it across the full range because different roast levels genuinely reveal different personalities in this bean.”