Wrenfield Roasting Co. Sumatra Wet-Hulled Dark Roast

Sumatran coffee is processed differently from almost everywhere else: wet hulling strips the parchment while the bean is still moist, which produces that distinctive deep, earthy, low-acid character — cedar, dark cocoa, and a heavy, syrupy body. We roast this lot dark, where those flavors belong. Because it is naturally low in acidity, it is a favorite of people whose stomachs object to brighter coffees. It shines in a French press or as cold brew, where a coarse grind and long contact time pull out all that body; steeped 12 to 18 hours at roughly a 1:8 ratio it makes a smooth concentrate you can cut with water or milk. Grind coarse, brew around 195°F for hot methods, and expect a cup that lingers.