Cupping Notes: Medium Acidity, Syrupy Body, Dark Chocolate, Dried Fruit, Earthy, Long Lingering BodyRegion: Aceh, TakengonCoop: Koperasi Baitul Qiradh Baburrayyan (KBQB)Altitude: 1100–1600 MProcessing: Giling Basah (Also known as Wet-Hulling)Varietal: Tim Tim, Typica, Ateng, Onan Ganjang, JemberHow to Brew French Press: Use 2 tbsp (14g) per 6 oz (180ml). Steep for 4–5 minutes, then press slowly. The syrupy body and earthy depth shine in a French Press. Drip / Pour Over: Use 1–2 tbsp (7–14g) per 6 oz (180ml) of water at 195–205°F (90–96°C). Brew time: 3–4 minutes. Espresso: Use 18–20g of finely ground coffee. Extract for 25–30 seconds for a rich, dark chocolate shot. Cold Brew: Use 1 cup (85g) coarse ground per 4 cups (950ml) cold water. Steep 16–24 hours in the fridge for a bold, earthy cold brew.
