A single-origin coffee from the Kerinci region of Sumatra, Indonesia, specifically from the Gunung Tujuh subregion. Grown at 1,400 to 1,700 meters altitude by 320 members of the Koerintji Barokah Bersama cooperative on 2.5 hectares. Coffee grade SUM.GR.1, featuring Andung Sari and Sigarar Utang varietals processed using Anaerobic Honey method. Flavor notes include dark chocolate, passion fruit, caramel, orange, and cherry.
Based in Cascais, Koyo Speciality Coffee was founded with a philosophy inspired by Japanese principles of precision, harmony, and a deep respect for nature. This is reflected in their meticulous approach to sourcing and roasting, where they aim to highlight the delicate and complex flavors of each coffee. Their goal is to create a clean, balanced, and mindful coffee experience.
