Sumatra Single Origin

Deep volcanic richness, dark chocolate decadence, and the legendary syrupy body of Aceh.

Cultivated around the misty high-altitude shores of Lake Tawar in northern Sumatra, this single-origin roast delivers the bold, velvety intensity that dark coffee lovers crave. Grown by the dedicated smallholder farmers of the renowned KBQB cooperative, it undergoes Indonesia's signature Giling Basah wet-hulling process to produce a remarkably dense, syrupy mouthfeel layered with bittersweet dark chocolate, sweet dried fruit, and warming earthy spice. Heavy, complex, and comforting, it is a luxurious cup that lingers long after your last sip.

Tasting Profile Tasting Notes: Bittersweet Dark Chocolate, Sweet Dried Fig, Warm Earthy Spice, Syrupy Molasses Roast Level: Medium-Dark Body: Heavy, syrupy, and full-bodied Acidity: Medium, smooth, and balanced Aroma: Dark cocoa nibs, sweet cedar, and caramelized brown sugar

The Origin & Sourcing Grown at 1,100 to 1,600 meters in the volcanic loam soils of Takengon in Aceh, Sumatra. Smallholder farming families of the KBQB cooperative hand-harvest heirloom cultivars, pulping and partially drying the parchment before removing the hull while still moist. This centuries-old Giling Basah technique seals in dense sugars and heavy body. We roast each small batch to develop rich dark cocoa notes while preserving the coffee's sweet dried-fruit depth.

Recommended Brew Methods French Press: The ultimate method for Sumatran coffee. Maximizes the natural coffee oils, heavy mouthfeel, and deep dark chocolate complexity. Espresso or Moka Pot: Pulls a dense, crema-rich shot with bold cocoa and spice, making an incredible base for lattes and cappuccinos. Cold Brew: Yields an exceptionally smooth, rich concentrate with virtually zero acidity and heavy molasses sweetness.