Description
The coffee comes from Central Sumatera Coffee (CSC) in the Bener Meriah Regency, grown around 1300–1400 masl in volcanic loam soils, with harvest timing that can run from roughly October through June—typical of a region where weather and flowering cycles stretch the season.
CSC was founded in 2015 by Enzo Sauqi Hutabarat and operates both as a buyer from smallholders and as an estate producer; for this lot, Royal highlights CSC’s ability to control genetics, picking, and post-harvest because they run a large estate in Bener Meriah. CSC also describes itself as an integrated grower/processor/producer working across 500+ hectares of family-owned agroforestry farms and impacting 400+ families (their own reporting).
The varietal mix here is Abyssinia and Typica—narrow arabica lineages that Royal notes are closely related in appearance, and it shares background on “Abyssinia” genetics tracing through Java back to Ethiopian mother trees (a cool detail that helps explain the lot’s shape and lift).
Processing follows the classic wet-hulled (giling basah) pathway: cherry is depulped, fermented (Royal notes ~12 hours), washed/soaked, then dried briefly before hulling while moisture is still high, and finally dried down to export-ready moisture (Royal cites 12–13%). This method is widely associated with Sumatra’s high rainfall environment and is part of what builds the region’s signature body and earthy-sweet dept
Tasting Notes: Bright and clean with an unexpected fruity pop for a Sumatra-style profile. Red grape leads the aromatics, followed by a quick flash of pineapple that adds a fresh, juicy lift. As the cup settles, caramel sweetness builds through the middle and turns into a deeper, darker finish of cocoa powder and a distinct peat-like tone. The overall impression is sweet and structured, with fruit up front and earthy-dark depth on the finish.
Roasting Notes: Best from a balanced medium to medium-dark roast to keep the red grape and pineapple notes intact while developing the caramel and cocoa powder base. Too light can leave it sharp or underdeveloped; too dark can bury the fruit and push the profile heavily into peat and cocoa. Aim for steady development through first crack, then extend just enough to round out caramel and deepen cocoa without flattening the top notes.
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