Sumatra, Paranginan, 1100 - 1350 m above sea level
Tim Tim, Typica, Ateng, Onan Ganjang, Jember
Wet-hulled (Giling Basha)
Cinnamon, dark chocolate, creamy, smoky and full body
Smallholders in the district of Paranginan, Humbahas Province in Karo Highlands enjoy a warm climate, high altitudes and favorable soil-all ideal for Arabica coffee. These coffees are shade-grown, without the use of pesticides and chemicals, and processed with a semi-washed method called 'Giling Basha', giving the coffees a complex fruity, earth and aromatic wood notes. Giling Basha is something of a hybrid between a natural and a washed. First the coffee runs through a de-pulper and then it ferments overnight. The farmers dry the parchment to around 50%. A collector then dries it down to about 25% and then sends it through a huller to remove the parchment layer. Finally, the coffee is dried down to about 12 to 13% before export.
Sumatran coffee has increased body and deep earthy notes. Coffee lovers will be delighted by this Sumatran coffee's bold and rich tasting experience. Your palate will immediately notice the sweet notes of spices, particularly cinnamon, nutmeg and cardamom, and cocoa, together with a medium acidity and a full body.