Sumatra

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 Basah (Also known as Wet-Hulling)

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

How to Brew

• French Press: Use 2 tbsp (14g) per 6 oz (180ml). Steep for 4–5 minutes, then press slowly. The syrupy body and earthy depth shine in a French Press.
• Drip / Pour Over: Use 1–2 tbsp (7–14g) per 6 oz (180ml) of water at 195–205°F (90–96°C). Brew time: 3–4 minutes.
• Espresso: Use 18–20g of finely ground coffee. Extract for 25–30 seconds for a rich, dark chocolate shot.
• Cold Brew: Use 1 cup (85g) coarse ground per 4 cups (950ml) cold water. Steep 16–24 hours in the fridge for a bold, earthy cold brew.