Earthy, syrupy, and unmistakably Sumatran. From the highlands of Aceh, processed using the traditional wet-hulling method (Giling Basah) that gives Indonesian coffee its signature deep, complex character. Roast: Medium-dark Tasting Notes: Medium acidity, syrupy body, dark chocolate, dried fruit, earthy with a long, lingering finish Region: Aceh, Takengon, Indonesia Altitude: 1,100-1,600M Cooperative: Koperasi Baitul Qiradh Baburrayyan (KBQB) Process: Giling Basah (wet-hulled) Varietals: Tim Tim, Typica, Ateng, Onan Ganjang, Jember A grounding, contemplative coffee. The kind you brew when you want to slow down, not speed up. Exceptional in a French press where the full, syrupy body can develop.