The unique process of converting Sumatran coffee cherries from a fruit to a dry green bean produces a low acid coffee with flavors that can vary cup to cup and reflect its lush tropical Indonesian island origins. We compliment these qualities with a roast that is a touch darker than medium, bringing the complexity of this surprising coffee into full focus. The result is an earthy, smoky coffee with a hint of spice and cocoa. -- Origin: Sumatra Producers: Kuala Bengi Town/Region: Takengon, Aceh Tengah Roast profile: medium roast Tasting notes: chocolate + dried cherries + almonds (Tasting notes are not added flavors. They describe qualities we identify in the coffee. None of our coffees have added flavors or ingredients.) Processing method: wet hulled Elevation: 1200 – 1300 masl Varieties/Cultivars: Borbor, Timtim Recommended Brewing: French press, drip Acidity: low Body: above average Sweetness: low
