This organic Indonesian coffee is grown by smallholder families in the Aceh region of northern Sumatra, on the slopes around Lake Tawar. The farms are small, averaging just a few hectares each. The coffee is processed using the traditional Indonesian Giling-Basah (wet-hulled) method, unique to Indonesia, where cherries are hand-picked, depulped, fermented overnight, washed, and sun-dried. This distinctive processing contributes to Sumatra coffee's unique spicy character with notes of powerful chocolate, complex herbs, and berries. The coffee is made from Ateng, Gayo 1, and Timtim varieties, grown at an altitude of 1200-1600 meters.
