An archipelago of volcanic islands, is renowned for its distinctive coffee varieties. From the earthy and full-bodied Sumatran Mandheling to the smooth and complex Java Arabica, Indonesian coffees offer a captivating journey for the palate. Unique processing methods, such as "wet-hulling" (Giling Basah), contribute to the coffees' heavy body and low acidity, often revealing earthy, spicy, and dark chocolate notes. Indonesia's coffee heritage is deeply intertwined with its diverse culture and volcanic landscape, resulting in a truly unique coffee experience.
About the Coffee
Indonesia
Sumatra
Bener Mariah, Aceh
Typica, Abyssinia
Wet Hulled
1300-1400 masl
Arabica
Central Sumatra Coffee
GrainPro or similar
30
Ripe cherries were pulped, then underwent several days of fermentation with yeast inoculation to optimize process consistency, along with careful incorporation of natural flavoring. Upon partial drying, the semi-dried parchment coffee was hulled (wet-hulling). The beans then resumed drying until the target moisture level was achieved.
