Earthy depth, syrupy body, unforgettable finish.

From the lush highlands of Aceh, Takengon, our Sumatra single origin is produced by the dedicated members of the Koperasi Baitul Qiradh Baburrayyan (KBQB) cooperative. Cultivated between 1,100–1,600 meters, these beans thrive in the tropical microclimates of Northern Sumatra, where rich soils and traditional farming methods create one of the world’s most distinctive coffees.

This coffee is crafted using the traditional Giling Basah (wet-hulling) process, a hallmark of Indonesian coffee that imparts its signature earthy, complex character. The result is a cup with medium acidity, a syrupy body, and layered flavors of dark chocolate, dried fruit, and herbal undertones, finishing with an earthy richness that lingers long after the last sip.

The diverse varietals — Tim Tim, Typica, Ateng, Onan Ganjang, and Jember — contribute to its complexity, ensuring each cup is bold yet nuanced. It’s a coffee that is grounding and powerful, ideal for those who prefer depth and intensity over light and floral tones.

Best enjoyed as a French press to highlight its heavy body, a drip brew for balance, or a slow espresso shot for a unique twist, Sumatra offers an experience that is rustic, robust, and unmistakably Indonesian.

Cupping Notes: Medium acidity, syrupy body, dark chocolate, dried fruit, earthy, lingering finish
Region: Aceh, Takengon
Cooperative: Koperasi Baitul Qiradh Baburrayyan (KBQB)
Varietals: Tim Tim, Typica, Ateng, Onan Ganjang, Jember
Altitude: 1,100–1,600m
Process: Giling Basah (wet-hulling)