Sumatra

From the highlands around Takengon in Aceh, this coffee is produced by members of the KBQB cooperative at 1,100–1,600 meters. Tim Tim, Typica, Ateng, Onan Ganjang, and Jember varieties are processed using giling basah, the wet-hulling method closely associated with Sumatra.

The cup has mild acidity and a syrupy body, with dark chocolate, dried fruit, earthy depth, and a long finish.

Coffee details

• Origin: Takengon, Aceh, Sumatra, Indonesia
• Producer: KBQB cooperative
• Varietals: Tim Tim, Typica, Ateng, Onan Ganjang, and Jember
• Elevation: 1,100–1,600 meters
• Process: Giling basah / wet-hulled
• Profile: Dark chocolate, dried fruit, earth, and syrupy body

Brewing guidance

French press and immersion methods emphasize its body and depth. Use a coarse grind and a full four-minute steep as a starting point.