Earthy, syrupy, and unmistakably Sumatran. From the highlands of Aceh, processed using the traditional wet-hulling method (Giling Basah) that gives Indonesian coffee its signature deep, complex character.Roast: Medium-darkTasting Notes: Medium acidity, syrupy body, dark chocolate, dried fruit, earthy with a long, lingering finishRegion: Aceh, Takengon, IndonesiaAltitude: 1,100-1,600MCooperative: Koperasi Baitul Qiradh Baburrayyan (KBQB)Process: Giling Basah (wet-hulled)Varietals: Tim Tim, Typica, Ateng, Onan Ganjang, JemberA grounding, contemplative coffee. The kind you brew when you want to slow down, not speed up. Exceptional in a French press where the full, syrupy body can develop.
