In the chair, the first pass takes down the bulk. The second pass is where the work shows. Slower, heavier, more deliberate. You read the skin, you stay patient, you finish by hand. That is exactly what this Sumatra is.
Sumatra — Aceh, Takengon, Sumatra, Indonesia Medium-Dark Roast | 1,100–1,600 MASL | Wet-Hulled (Giling Basah) / Double Hand-Sorted | Tim Tim, Typica, Ateng, Onan Ganjang, Jember
There is no other coffee on this list that tastes like this. Not because of elevation or climate — because of process. Giling Basah, the Indonesian wet-hulling method, handles the parchment at higher moisture than any other standard technique in specialty production. The result is signature Sumatra: syrupy and full-bodied, low smooth acidity, deep earthy character, dark chocolate body, dried fruit and spice that build across the cup instead of fading. These lots come from smallholder farmers of Koperasi Baitul Qiradh Baburrayyan — typically one to two hectare plots — who hand-pulp and ferment locally before wet-hulling, then double hand-sort for export quality. The medium-dark roast brings it fully forward with a long finish that lingers like the luxury of a hot-towel after the straight-razor neck shave.
Blade & Bean was born in the barbershop with the same standards as the work in the chair. We don't chase delicate here. We honor patience and craft. Every batch is roasted after you order is placed. Exclusive Specialty Grade. Featured as The Chair's Choice until the year ends.
Earthy, full, and finished by a method the rest of the world hasn't replicated. Some origins reward delicacy. This one rewards a palate that's ready to meet it — this is THE SECOND PASS
Precision in every cup — this is how Blade & Bean does Sumatra
Roasted in small batches after you order. Never before.
Want the whole story — the soil, the altitude, the science behind the cup? Read the full terroir breakdown deep dive.
