Tasting Notes: Medium Acidity, Syrupy Body, Dark Chocolate, Dried Fruit, Earthy, Long Lingering Body Origin: Aceh, Takengon Altitude: 1100 - 1600 M Processing: Giling Basha (Also known as Wet-Hulling) Varietals: Tim Tim, Typica, Ateng, Onan Ganjang, Jember This coffee comes from the Aceh region near the town of Takengon in northern Sumatra, an area known for producing some of the most distinctive coffees in the world. Grown at elevations between 1,100 and 1,600 meters, the mountainous terrain and tropical climate contribute to the coffee’s rich body and complex flavor profile. The beans include traditional regional varieties such as Tim Tim, Typica, Ateng, Onan Ganjang, and Jember. After harvest, the coffee is processed using the traditional Indonesian giling basah method—also known as wet-hulling. In this process, the outer layers of the coffee are removed while the beans still contain a higher level of moisture, and they are then dried further after hulling. This technique gives Sumatran coffee its signature syrupy body, deep earthy character, and lingering finish. The result is a bold and textured cup with layers of dark chocolate, dried fruit sweetness, and a long, satisfying body that lingers on the palate. It’s a classic example of the rich, full-bodied coffees that have made Sumatra famous among coffee lovers. One quirky detail about giling basah: because the beans are hulled while still soft with moisture, they often come out with a distinctive jade-green color before roasting—a strange little visual clue that you’re dealing with a very different coffee process than what most of the world uses.
