Sumatra

From the highland farms of Aceh’s Takengon plateau comes a cooperative-grown coffee that balances rich, earthy depth with lively, medium acidity. The signature syrupy body carries dark chocolate and dried-fruit notes through a long, lingering finish—perfect for those who enjoy complexity without harshness.

Processed using Giling Basha (wet-hulling), this lot develops the characteristic rounded mouthfeel and rustic, forest-floor complexity that distinguish coffees from this region. Grown at 1100–1600 m by members of Koperasi Baitul Qiradh Baburrayyan (KBQB), the beans reflect careful, community-driven cultivation and a mix of classic varietals that contribute floral and fruity layers beneath the earthy base.

Brewing suggestions: try a slightly coarser grind for immersion methods to highlight the syrupy body and chocolate notes, or a medium-fine grind for espresso to accentuate dried-fruit sweetness and a dense crema. Pair with chocolate desserts, caramel-forward pastries, or simply enjoy black to taste the full range of terroir-driven flavors.

This coffee is an excellent choice for fans of Indonesian highland profiles—complex, grounded, and thoughtfully sourced from cooperative producers who maintain traditional processing and varietal diversity.