Coffee Roast Lab Indonesian Sumatran Earth coffee — 12 oz, whole bean, espresso roast
Milk
friendly
Coffee Roast Lab Indonesian Sumatran Earth coffee — Indonesia, espresso / dark roast — earthy, dark chocolate, tobacco

Taste card

Rich, Bold, Smooth

  • Earthy
  • Dark Chocolate
  • Tobacco

Caffeine

Brew it your way

Best brewed as

  • Top pick Espresso
  • French Press
  • Moka Pot
  • Drip Machine
Indonesia coffee origin
Single origin · Indonesia

Indonesian Sumatran Earth

$25
4.35 reviews
  • Earthy
  • Dark Chocolate
  • Tobacco
$25
roast

Size
Grind
"I am very pleased with the coffee and would continue buying more from you when required. ."Bernard B.
Mix any 4 bags, save 5%Build a bundle
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  • Roasted weekly in small batches
  • Ships within 3 business days
  • Free shipping over $70 in ON and QC

Why you'll like Indonesian Sumatran Earth

  • Heavy bodyRich, Bold, Smooth
  • Milk friendlyHolds up in lattes and with sugar
  • Espresso readyThick, lasting crema
  • Low aciditySmooth on the stomach

Taste profile

Body
Caffeine
Acidity
Sweetness
Bitterness

Sumatran Earth is a single origin coffee from the Aceh region of northern Sumatra, Indonesia, known for producing coffees with depth, body, and a distinctive earthy character.

Processed using the traditional semi-washed method, this coffee delivers low acidity, heavy mouthfeel, and savoury complexity, making it a natural choice for darker roasts and espresso-focused brewing.

VarietyTypica, Tim Tim, Ateng
ProcessSemi-washed (Giling Basah)
Best forEspresso, French Press

How to brew it

A slightly coarser grind helps preserve body and reduce bitterness, especially when brewing the darker roast profiles.

  • Top pick Espresso Fine grind 18 g in, 36 g out, 25 to 30 sec
  • Also great French Press Coarse grind 30 g, 500 ml water, steep 4 min, plunge gently
  • Also great Moka Pot Medium fine grind Fill the basket level, no tamping, water below the valve, low to medium heat
  • Drip Machine Medium grind 30 g per 500 ml of water
  • Phin Filter Medium fine grind 20 g, 100 ml water, 30 sec bloom, 4 to 5 min total
  • Pour Over Medium grind 15 g, 250 ml water, 30 sec bloom, about 3 min total
Indonesia coffee origin

Origin

Indonesia

  • CountryIndonesia
  • RegionAceh, Sumatra
  • ProcessingSemi-washed (Giling Basah)
  • Altitude1100–1600 m
  • VarietyTypica, Tim Tim, Ateng

Sumatran coffees from the Aceh region are traditionally processed using the semi-washed method, locally known as Giling Basah. This processing style contributes to the region’s hallmark characteristics: low acidity, heavy body, and earthy, savoury flavour profiles valued for their depth and intensity.

Overall rating: 4.6 / 5 from 5 reviews.

AI Generated Review Summary

Summary topics

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Review highlights

Reviews

I am very pleased with

"I am very pleased with the coffee and would continue buying more from you when required. ."

— Bernard B. (5/5)

A truly amazing coffee. A

"A truly amazing coffee. A balanced flavour of chocolate and tobacco. A real eye opener."

— Mike B. (5/5)

Great roast and taste

"Great roast and taste"

— Troy G. (5/5)

Same points as with my

"Same points as with my review of Brazil roast. Delivery container and cost will be a deterrent to continue to order, otherwise I likely would continue"

— Robert M. (4/5)

Worth every penny

"Exactly as described, smooth taste and rich aroma."

— Liam M. (4/5)

Q&A

Coffee questions

Questions, answered

The things people ask us most.

What does it taste like?

Rich, bold, and smooth, with earthy depth, dark chocolate, and tobacco. A very heavy body and very low acidity.

Which brew methods suit it best?

Espresso, French press, moka pot, and drip machine. A slightly coarser grind preserves the body and keeps it smooth.

Does it make good espresso?

Yes. Its dense body and low acidity give a thick, weighty shot full of dark cocoa and cedar spice, especially in the espresso roast, and it is excellent in milk.

What is the difference between the dark and espresso roasts?

Espresso sits between medium and dark, developed specifically for espresso with a balanced, structured body and a smooth crema. Dark is the deeper, more intense of the two, with heavier dark cocoa and cedar depth and a long finish.

Which roast should I choose?

Choose espresso for a balanced, crema-rich shot developed for the machine, or dark for the heavier, more grounding brewed cup.

Is this a good coffee for beginners?

Yes. It is bold and earthy but smooth and very low in acidity, so it is easy to enjoy if you like heavier, grounding coffee.

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