Sumatra

Sumatra coffee from the Aceh region of Takengon presents a distinguished cup characterized by a syrupy body, medium acidity, and complex flavor notes of dark chocolate, dried fruit, and earthy undertones that linger gracefully on the palate. Sourced from Koperasi Baitul Qiradh Baburrayyan (KBQB) cooperative, these beans are cultivated at elevations between 1100 and 1600 meters, where the unique wet-hulling process known as Giling Basha imparts the coffee's signature depth and richness. The blend of Tim Tim, Typica, Ateng, Onan Ganjang, and Jember varietals creates a harmonious profile suited for discerning coffee enthusiasts. 

Brewing Instructions: For optimal brewing, we recommend using water heated to 195–205°F and adjusting your grind to match your preferred brewing method. Whether using a pour-over, French press, or espresso machine, allow adequate contact time to fully extract the coffee's nuanced flavors. A medium-fine grind works exceptionally well for most methods, delivering the full complexity this origin has to offer.