To highlight the largest difference, most freshly picked coffee fruit is left to dry in the sun, with the pulp, cileage, and parchment removed after the drying process is either semi or entirely completed, which can take anywhere from six days to three weeks. It’s quite expensive to try, though, but trying kopi luwak is certainly Instragram-worthy, no? No! But, funny story, Indonesia is actually were kopi luwak comes from, coffee beans that have been digested and pooped out by an Asian palm civet! Though the palm civet isn’t a monkey, it’s a type of cat, but… we’ll say close enough. As for us, we’ll take this region by region because, to be honest, there’s a lot to break down here. A number of varietals can be found in these regions, which Leo and Lisa who actually live in Sumatra can break down in detail for you. Sumatran coffee comes from three regions on the island in particular: Mandheling, Lintong, and Gayo. There are two distinct harvesting seasons where the bulk of coffee is collected, but farmers can expect to see buds and fruit all year round. On top of requiring low maintenance from the farmers, it also creates a surprising problem: coffee grows all year round. The soil is dark and volcanic, clocking in at pH levels of 4.5 to 5.5, and has a 10-month rainy season with only two dry months - all supremely ideal for natural irrigation practices. The island of Sumatra features interior mountain ranges and a location near the equator, meaning the geographically and climatologically an ideal place to be growing coffee. There are a few requirements for growing great coffee, and Indonesia features them all.
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