Follow
The next Sumatran coffee I'll be selling performs nicely across a broad range of roast levels. I'm only picking one to sell but that's probably a good one to recommend for local home roasters who appreciate a cleaner expression of the traditional Sumatra flavor profile as it almost doesn't matter how you roast it. You're likely to get something tasty out of it.
Versatility feels like an underappreciated quality in raw coffees. I'd much rather work with a coffee that's delicious across many different approaches to roasting than something that can only be at its best in a tiny window. The former can quickly be adapted to new needs while the latter is prone to a premature slide toward mediocrity.