Sumatra Arabica coffee production in Sumatra began in the 18th century under Dutch colonial domination, introduced first to the northern region of Aceh around Lake Tawar.
In the past, Sumatra coffees have not been sold by region, because presumably the regional differences are not that distinct.
Rather, the quality of the picking, preparation and processing of the coffee determines much of the cup character in this coffee.
In fact, Sumatra’s are sold as Mandheling (Mandailing) which is simply the Indonesian ethnic group that was once involved in coffee production.
Indonesians are available as a unique semi-washed process and (rarely) fully-washed coffees.
Semi-washed coffees are best described as "wet-hulled", locally called Giling Basah, and will have more body and often more of the "character" that makes Indonesians so appealing and slightly funky.
In this process, the parchment coffee (the green seed with the parchment shell still attached) is very marginally dried, then stripped of the outer layer, revealing a white-colored, swollen green bean.
When the sun drying is completed the seed quickly turns to a dark green color.
For the nice cup character the dry fragrance has a spicy sweet quality, aromatic woody tones. The wet aroma has caramel and cream sweetness with vanilla hints.
The cup is a culmination of the aromatics; scented wood and forest floor flavors, mulling spice mix notes.

While the cup balances out towards body, and has low acidity, there is still a moderate brightness though the long finish.
It's not your typical coffee; it can be herbal to an excessive degree. It has woody tones in the finish, and enough rustic aromas to remind you it is a true Sumatra cup.