Grown on the island of Sumatra, the second-largest in Indonesia.  Grown at altitudes 1500m - 1800m above sea level in the Lake Toba region, northwest of the island.

This popular coffee has a full-body, low acidity, spicy, herbal, and chocolate flavour notes, and a richness that lingers on the back of the palate.

Processed by Giling Basah, the traditional Sumatran method of processing coffee involves hulling the parchment off the bean at roughly 50 percent moisture content, versus the 10 to 12 percent moisture level that's common in most other regions.


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