Every day, Starbucks’ 326 coffee shops in more than 20 cities delight coffee lovers across the archipelago.

Indonesian coffee beans attracted the attention of the world’s largest coffee chain long before it opened its first store in the country in 2002. Many may not know that Sumatran single-origin coffee has been a staple of the company’s offerings since 1971.

With its fertile volcanic soil, Sumatra, which means the Island of Gold in Sanskrit, is recognized worldwide for producing the finest Arabica coffee beans, including Gayo coffee from Aceh. The neighboring province of North Sumatra also produces flavorful coffees, such as Sidikalang coffee from Dairi regency, Tarutung coffee from North Tapanuli and Mandailing coffee from Mandailing Natal regency. 

Among these names, Simalungun is perhaps the least known. As such, this Arabica coffee was promoted by coffee house and roastery Goreal-Ah! Coffee during the Kisah Kopi (Coffee Story) Festival at a shopping mall in Kemang, South Jakarta, in July.     

An ode to Indonesian coffees, the festival gathered together coffee shops from across Greater Jakarta to familiarize Indonesians with the many varieties of coffee produced in their country ––  the fourth largest producer of Arabica coffee in the world. 

“Simalungun coffee is loved by many for its distinctive flavor. Even though it acidic, it is juicy and syrupy with notes of plum and berry,” said Amalia Nuraini, the owner of Goreal-Ah! Coffee. 

Like other Sumatran coffees, Simalungun coffee is grown more than 1,350 meters above sea level. The high elevation slows the growing process but also contributes to the coffees’ fuller, robust flavor as the plant has more time to distribute nutrients and minerals to the beans. Sumatran coffees are earthier and less acidic than Arabica coffees from Java.  

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