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Sumatra Coffee: The Earthy Legend Explained

Sumatra coffee is a legend — earthy, mysterious, and endlessly debated. In this Director’s Cut, Kenneth Davids and Kevin Sinnott explore what defines the modern Sumatra cup: its rich wet-hulled character, subtle caramel and chocolate tones, and that unmistakable earthy aroma coffee lovers call petrichor — the scent of rain on warm soil. They taste through several Sumatra coffees of different roast levels — from bright and lively to deep and dense — uncovering how each version expresses Sumatra’s spirit. Along the way, they discuss why the region’s traditional “wet-hulled” processing called Giling Basah, creates its signature low-acid, full-bodied profile, and how roasters from Alfred Peet to Starbucks shaped what the world now calls “Sumatra.” This episode also looks forward — to the new generation of cleaner, more refined wet-hulled coffees that balance richness with clarity, and to the idea that the “ideal Sumatra” may not be one cup, but a memory shared across decades of roasting and tasting. What you’ll learn: What makes wet-hulled "Giling Basah" coffee unique to Indonesia. How roast level changes flavor, mouthfeel, and liveliness. Why Sumatra’s “dark roast identity” might be more branding than truth. The hidden notes of blackberry, plum, caramel, and chocolate. Why tasters describe Sumatra as “earthy,” “quietly rich,” and “deeply satisfying.” About the Hosts: Kenneth Davids has been involved in coffee since the early 1970s and has published four books on the subject, including Home Coffee Roasting: Romance and Revival (now in its second edition) and Coffee: A Guide to Buying, Brewing, and Enjoying. He is the co-founder and Editor-in-Chief of CoffeeReview.com, the world’s most widely read coffee publication. Kevin Sinnott is a nationally recognized coffee brewing expert and author of The Art and Craft of Coffee. He has been featured on The Oprah Winfrey Show, USA Today, and The Food Network. Kevin brings warmth, humor, and a deep love of craft brewing to every Coffeeists episode. Subscribe to Coffeeists for honest tastings, smart discussions, and the occasional friendly argument over the world’s most fascinating coffees. 00:00 - 00:22:20 Sumatra Director’s Cut — Setup & Stakes 00:22:21 - 00:45:24 Cupping Framework & Expectations 00:45:25 - 00:49:44 Aroma Deep Dive: Clover, Caramel, Pistachio (Layered & Balanced) 00:49:45 - 00:53:14 Balance, Mouthfeel & a Hint of Ferment (Context, not defect) 00:53:15 - 01:00:59 Flavor Map: Blackberry → Chocolate → Raspberry/Pear (Low-toned fruits) 01:01:00 - 01:04:28 Low Acidity, Full Body: Strengths & Limits (mid-range profile) 01:04:29 - 01:08:07 Roast Levels A–E; Why Sumatra Skews Dark (Peet → Starbucks) 01:08:08 - 01:10:15 Favorites Picked: Light Roast “Alive” & Clean Wet-Hulled Wins 01:10:16 - 01:12:40 Origin Experiments: Naturals, Better Processing, What’s Next 01:12:41 - 01:14:10 The “Ideal Sumatra” Debate — Memory vs. Modern Cups 01:14:11 - 01:14:24 CTA — Like & Subscribe #SumatraCoffee #wetHulledCoffee #IndonesianCoffee #SumatraMandheling #petrichorCoffee #SumatraDarkRoast #AlfredPeet #StarbucksSumatra #coffeeTasting #specialtyCoffee #CoffeeReview #KennethDavids #KevinSinnott #Coffeeists #coffeeEducation #coffeeFlavor #coffeeAroma #coffeeDiscussion #coffeeExperts #coffeeCulture