Sumatra

This light-medium roast from Aceh, Takengon offers a syrupy body with medium acidity and rich flavors of dark chocolate, dried fruit, and earthy notes. Processed using the traditional Giling Basha method, it delivers a long, lingering finish. Grown at altitudes of 1100-1600 meters, this blend of Tim Tim, Typica, Ateng, Onan Ganjang, and Jember varieties offers a complex, full-bodied cup with depth and balance.