Roastmaster's Select: Sumatra, Sara Até
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Roastmaster's Select: Sumatra, Sara Até

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Roastmaster’s Select: Sumatra, Sara Até

Sumatra, Sara Até

Each month, our Roastmaster, Jacob Long, hand-picks fresh and unique micro lot coffees that we deliver straight to your doorstep. “What is a micro lot,” you ask? Read up on how we source the beans and what happens when they reach our roastery.


Jacob’s selection this month is a medium roast from the Sara Até Cooperative in Sumatra. By roasting the Sara Até to a medium roast level, he coaxed out a rich, full body, and discovered a maple syrup sweetness and a lingering complex finish.

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  • Altitude: 1,000-1,500 meters/3,280-4,920 feet
  • Processing: Wet Hulled, "Giling Basah"
  • Producer: Sara Até Cooperative
  • Region: Villages near Takengon, Aceh

About the Farm

At an altitude of about 1,500 meters sits the Sara Até Cooperative in the Villages near Takengon, Aceh, northern Sumatra. Sara Até was founded in 2011 and consists of 500+ members. The coffee is processed in a technique called ‘wet hulling’ or ‘giling basah’ in Indonesian. This is not to be confused with wet processing. Wet hulling is similar to wet processing initially – with the first steps of picking and pulping the coffee beans, then fermenting in order to break down the fruity layer of the coffee cherry called the mucilage, which is washed off the next day. The difference is, the drying process is much shorter in wet-hulling and it’s only dried until 50% of the moisture remains, resulting in lower acidity levels and more flavor and aroma.