KNOW YOUR COFFEE’S ORIGIN
This particular coffee beans comes from smallholders in Sumatra — an island west of Java responsible for 50% of national coffee production. Sumatran coffee’s beloved thick body, low acidity, and earthy flavor profile can be partly attributed to its near-perfect growing conditions.
However, its distinct flavor and aroma are mainly due to a post-harvest processing method called Giling Basah or Wet-Hulling. With this method, the coffee leaves the farm with moisture content of 11%, resulting in its herbaceous characteristics.