Sumatran coffee beans—typically wet-hulled (Giling Basah)—are famed for their low acidity, heavy syrupy body, and deep, rustic complexity. When pulled as a double ristretto for a Flat White, the dark chocolate, cedar, pipe tobacco, and warm herbal-spice notes slice through the natural sweetness of steamed microfoam. The result is a bold, velvety drink with a cocoa-rich finish and almost no sharp bitterness.