Sumatra Wahana Natural

Take a highest grade Sumatran coffee from the Lintong region, dry it on an African bed (Natural Process), and you get a fruity low-acid bean like nothing else out there. Almost all of the coffee out of Indonesia has been de-pulped by soaking it in water, giving it that earthy forest taste that you either love or hate. This bean tastes clean. On top of that, this farm isn't just innovating the processing methods of Sumatra, it's building housing, medical clinics, and schools. It's completely sustainable practices include using organic fertilizers, and recycling the coffee pulp into compost to put back on the fields.

I roast it just barely past the end of the first crack. The fruity flavor is just a bit overwhelming, but as long as you are expecting it, it's great, so City Roast is a good place to start. Being Indonesian, it still has that full body and smoothness one would expect. If there is too much fruit flavor for you to enjoy it, try blending a small amount of a neutral coffee with it.

Darker roasts do have an intriguing full bodied smoky character that you would either love or hate, depending on your tastes. You might try a batch just at the 2nd cracks to see if that's your thing. Even though its just at the verge of 2nd cracks, it tastes darker than that since its a natural process coffee. It tastes dark, smoky, full bodied, very sweet, and has an aftertaste of fruit (still watermelon / cherry). It's very different, but still an impressive coffee at this roast level. The roasts inbetween those two points are underwhelming, with neither enough fruit or enough roast character to stand out as anything special.

This isn't the kind of coffee that you can expect everyone to complement when you serve it at your next church function, but the coffee has been produced consistently for a few years now and is building up quite a reputation. Starbucks sold it as a Black Apron Reserve coffee in 2013 at $30/LB. You can probably roast it better, and at 20% of the cost...

Coffee Review scored it a 91 in its April 2010 review. A quick internet search for the coffee brings up some of the best names in the specialty coffee industry showcasing this bean.