Sumatra

Discover sumatra coffee with medium acidity, a syrupy body, and a distinctive profile featuring dark chocolate, dried fruit, and earthy notes.

Cupping Notes: Medium Acidity, Syrupy Body, Dark Chocolate, Dried Fruit, Earthy, Long Lingering Body

Region: Aceh, Takengon

Coop: Koperasi Baitul Qiradh Baburrayyan (KBQB)

Altitude: 1100 - 1600 M

Processing: Giling Basha (Also known as Wet-Hulling)

Varietal: Tim Tim, Typica, Ateng, Onan Ganjang, Jember

What to Know About Sumatra Coffee

Sumatra coffee offers a layered cup profile, combining medium acidity with a syrupy body. Dark chocolate and dried fruit notes bring depth, while earthy characteristics add another dimension. Its long-lingering body completes the tasting experience.

This coffee comes from Aceh, Takengon, and is associated with Koperasi Baitul Qiradh Baburrayyan (KBQB). It is processed using Giling Basha, also known as wet-hulling, and grown at altitudes between 1,100 and 1,600 metres.

Frequently Asked Questions

1. What does Sumatra coffee taste like?

Its listed cupping notes include dark chocolate, dried fruit, and earthy characteristics, alongside medium acidity and a syrupy body.

2. Where does this Sumatra coffee come from?

It comes from Aceh, Takengon, in Sumatra, Indonesia.

3. How is this coffee processed?

It uses Giling Basha processing, also known as wet-hulling.

4. What coffee varieties are included?

The listed varieties are Tim Tim, Typica, Ateng, Onan Ganjang, and Jember.