Organic Sumatra origin ensures sustainable and ethical sourcing for conscious consumers
Low acidity profile provides a smooth, balanced drinking experience
Dark roast enhances earthy, chocolate, and vanilla notes for a complex flavor
Traditional wet hulling process results in a strong body and reduced acidity
Grown at low altitude (1300–1600 m) for unique flavor development
Summarized by Shop
Origin: Organic Sumatran coffee
Region: Takengon province
Farm: All female Ketiara cooperative
Roast: Dark
Acidity Profile: Low
Altitude: 1300 m - 1600 m
Variety: Timor hybrid
Process: Wet Hulled and Patio Dry
Wet hulling is a traditional method used in Indonesia to remove the parchment layer from the bean. First, the bean goes through a