Sumatra, Kuala Bengi

The unique process of converting Sumatran coffee cherries from a fruit to a dry green bean produces a low acid coffee with flavors that can vary cup to cup and reflect its lush tropical Indonesian island origins. We compliment these qualities with a roast that is a touch darker than medium, bringing the complexity of this surprising coffee into full focus. The result is an earthy, smoky coffee with a hint of spice and cocoa. 

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Origin: Sumatra

Producers: Kuala Bengi

Town/Region: Takengon, Aceh Tengah

Roast profile: medium roast

Tasting notes: chocolate + dried cherries + almonds

(Tasting notes are not added flavors. They describe qualities we identify in the coffee. None of our coffees have added flavors or ingredients.)

Processing method: wet hulled

Elevation: 1200 – 1300 masl

Varieties/Cultivars: Borbor, Timtim

Recommended Brewing: French press, drip

Acidity: low

Body: above average

Sweetness: low