蘇門答臘大部分的咖啡都是由小農生產的，這些小農不僅自行種植與採收咖啡，他們也經常將咖啡加工成半乾燥狀態，稱為吉林巴沙（Giling Basah)， 又稱濕剝除法。 這種體制讓咖啡豆以相當緩慢的速度乾燥， 因而產生特有的蘇門答臘濃郁質感。 深烘焙後，口感濃郁厚實、沈穩香氣，後韻甘醇悠長，厚實風格放眼世界也是絕無僅有的。
產區: 亞齊, 迦佑山脈
General Description: Sumatra coffee, commonly known as Mandehling, is produced in just two of the eight northern provinces on the island-Aceh and Northern Jiangsu: Aceh coffee is mainly produced in Lake Tavar and Gayo Mountain.
Most Sumatra coffee is produced by small farmers, who not only grow and harvest coffee––they process it as well, frequently, to a semi-dry state known as Giling Basah (wet-hulled). This system allows the coffee beans to dry very slowly, resulting in the characteristic rich texture of Sumatra. After deep-roasting, the palate is rich and thick, with a steady aroma, long aftertaste, and a unique earthy style.
Region: Gayo Mountain, Aceh
Characteristics: Grass Jelly, Licorice, Caramel, Rich & Sweet
Altitude: 1250m –1600m
Bean Type: Arabica – Typica
Roasting Level: Medium–Dark