Parallel Indonesia Sumatra Specialty Coffee

The aroma of red wine fills the air, and is soon complemented by the incredibly fragrant notes of cinnamon, caramel, and burnt sugar… Reminds you of mulled wine, doesn’t it?

Flying over the highlands of Gayo—a region located on the island of Sumatra—one can see a stretch of extraordinary coffee plants below, surrounded by gorgeous landscapes and nurtured by a unique climate. The local farmers pick the cherries growing on these luscious plants, then process them using a local processing method called Giling Basah. Once fermented and washed, beans aren’t dried fully: instead, while still damp (with a moisture content of around 25–30%), they’re hulled using special machines, and only then allowed to reach the end of the drying process. This results in coffees that are less acidic, yet generally more intense—and this is the exact flavour profile Indonesian varieties are nowadays known for.

Recommended brewing methods: all brewing methods, including espresso.

Ingredients: roasted coffee beans.

Storage conditions: store sealed in a dark, dry and cool place.

What is “Parallel Specialty”?

“Parallel Specialty” is a deeper exploration of the Coffee Belt—the equatorial region where the world’s finest coffees grow. While the original Parallel line celebrated regional diversity through curated blends dedicated to different continents, the “Specialty” edition zooms in on single-origin coffees that capture the essence of one place, one terroir, one moment in time.

Each coffee is a reflection of its native habitat—be it the misty highlands of Ethiopia, sunlit valleys of Colombia, or remote farms in Sumatra. Selected for exceptional quality and unique flavour, these coffees offer an unparalleled taste experience.

The name “Parallel” still speaks of geography, but now also stands for precision, traceability, and purity. Let “Parallel Specialty” take you on a journey—one cup, one story, one unforgettable taste at a time.