On average, producers cultivate coffee on 2.5 acres of land using their own micro-mills to depulp, ferment, wash and partially dry the coffee in the parchment. The parchment is removed while the moisture is high through the wet-hulling process (giling basah) and then the exposed bean is dried to a moisture percentage acceptable for export.This Indonesian processing method gives the bean its unique colour and the hallmark Indonesian profile. We love this coffee as a base or single origin espresso.
For a well-rounded notes we recommend 2.5 minutes development time or hints of second crack. Cupping Notes Juniper, Earthy, Nutty, Caramel, Lime Country Indonesia Region Aceh District Growing Altitude 1,200-1,600 m Variety Typica Harvest Period June-December Milling Process Semi-washed and wet hulled dried in the sun Species: Arabica PROFILE Roasting level - Medium Light Roast Flavour - Juniper, Earthy, Nutty, Caramel, Lime Body - Low Acidity, Full body.