This organic coffee from Indonesia is sourced from the Gayo region in Central Aceh, Sumatra, at altitudes of 1200 meters and above. It is processed using the traditional giling basah (wet-hulled) method where cherries are hand-pulped immediately after picking, fermented, and dried to 40-50% moisture before wet-hulling. The varieties are Catimor and Typica. The coffee is shade-grown by smallholder farmers. The flavor profile is spicy, earthy, and creamy with notes of chocolate, herbs, and cedar. It has a heavy body and low acidity characteristic of Indonesian wet-hulled arabica coffee.
An Örebro-based roastery born from a love of coffee, using a "slow roast" method in small batches to allow each coffee's unique flavor and character to develop.
