This is an exotic full-bodied roast with a velvety finish. The beans are harvested using Indonesia's unique wet-hulled process called Giling Basah. It results in a distinctly tropical flavor that is earthy, spicy, and herbal, with very low acidity.
Coffee farming in Sumatra is primarily done by small-scale farmers. The beans are Arabica, which thrive in the volcanic soil and high-altitudes of 1750-2000m. The plants are grown in shade under lush canopies of taller trees, protecting them from hot sun and harsh winds. When the coffee cherries are hand-picked, they are a gem-like blue-green and produce flavors described as cocoa with butterscotch.
The Giling Basah method removes the outer layer of the cherry, immediately after the coffee is harvested. The beans are fermented and washed to strip the sticky layer, then dried to a moisture content of 30-40%. The outer casing is removed, revealing the colorful beans, ready for roasting.
