Taste of Sumatra

Bold and unusual — a syrupy, heavy body carrying dark chocolate, dried fruit, and real earthiness, finishing with a long, lingering weight rare in most coffees.

Grown by members of Koperasi Baitul Qiradh Baburrayyan (KBQB) in Aceh, near Takengon, Indonesia, this coffee reflects one of the widest variety mixes in the Taste of the World collection: Tim Tim, Typica, Ateng, Onan Ganjang, and Jember, planted between 1,100 and 1,600 meters.

What truly sets this coffee apart is Giling Basah — wet-hulling, a processing method unique to Indonesia. The parchment is hulled while still wet rather than fully dried first, a technique that thrives in Sumatra's humid climate and is directly responsible for this coffee's low acidity and famously heavy, syrupy body.

Roast: [Pending — let me know]
Variety: Tim Tim, Typica, Ateng, Onan Ganjang, Jember
Region: Aceh, Takengon, Indonesia
Altitude: 1,100–1,600 m
Process: Giling Basah (wet-hulled)

Part of Taste of the World, Morning Fix's thirteen-origin collection. Explore Aceh  →