Sumatra is a distinctive area for Indonesian coffee production. A volcanic island with good elevation and fertile volcanic soil, two great characteristics for a successful cultivation. On this large island, the best arabica coffees come from the northern provinces of Aceh and North Sumatra around Lake Toba. Gayo coffee is sourced in the Aceh region from several small villages around the Central Gayo regency. ROAST: Medium BEAN ORIGIN Region: North Sumatra & Aceh Provinces Varieties: Tin Tin, Catimor, Ateng, Bourbon Altitude: 1,200 - 1,600 meters Soil Type: Volcanic Harvest: Sept. - June (Peaks in Nov/Dec. & April/May) Processing: Wet Hulled Drying: Sun/Patio or raised beds Certifications: Rainforest Alliance; Fair Trade; Organic TASTING NOTES Aroma: Chocolate, brown spice Flavor: Dark chocolate, earthy, molasses, dried red fruit Aftertaste: Lingering, rich, chocolaty Acidity: Mild, winey Body: Rich, smooth, creamy