Ground specialty coffee Indonesia Sumatra, 50 g

The aroma of red wine fills the air and is soon complemented by the incredibly fragrant notes of cinnamon, caramel and burnt sugar. Reminds you of mulled wine, doesn’t it?

Flying over the highlands of Gayo, a region located in the island of Sumatra, one can see a stretch of extraordinary coffee plants below, surrounded by gorgeous landscapes and nurtured by a unique island climate. The local farmers pick the cherries growing on these luscious plants, then process them using a local processing method called Giling Basah. Once fermented and washed, beans aren’t dried fully: instead, while still damp (with a moisture content of around 25–30%), they’re hulled using special machines and only then allowed to reach the end of the drying process. This results in coffees that are less acidic, yet generally more intense—and this is the exact flavour profile Indonesian varieties are nowadays known for. 

Country of origin | Indonesia

Region | Sumatra, Aceh, Gayo

Producer | Koptan Gayo Beseri Cooperative

Altitude | 1450–1700 m

Arabica varietal | Tim tim, Ateng

Process | Giling Basah

Roast profile | Dark

SCA score | 84 out of 100

Flavour palette | Red wine, brown sugar, cinnamon

Recommended brewing methods: all manual brewing tools (V60, Chemex, etc.) and brewing straight in a cup.

Ingredients: ground roasted coffee.

Storage conditions: store sealed in a dark, dry and cool place.