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.
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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.
