THE FARM: The Weh Ilang area is situated in one of the highest valleys in Takengon, a town in the highlands of Aceh. The lofty altitudes at 1600 meters above sea level and cold temperatures in the evening curb the coffee ripening process. This allows more fruit sugars and sweetness to develop in the beans. Abdul Karim and Samsudin, the farmers contributing to this lot, utilize organic practices in farming (even though this lot is not certified).

This coffee is wet-hulled, locally known as Giling Basah, is the method of choice in Indonesia due to the humid climate. The wet-hulled process has become synonymous with Indonesian coffees and contributes to its unique cup profile. In the wet-hulled process, coffee cherries are generally depulped at the farm level using hand-cranked machines. The cherries are then fermented overnight to help break down the mucilage, which is subsequently washed off. Afterwards, the coffee is quick-dried to 30-50% moisture and dried to between 11%-13% as it makes its way through the supply chain into an exporter’s mill.

OUR ROAST: When you open the bag you’ll be hit with a potent smelling coffee, earthy and with a rustic-tinged sweetness from front to back. The dry grounds give off sweet caramel notes, a pipe tobacco accent, and a savory hint that reminds you of mushroom broth. The wet aroma is marked by smells such as rustic palm sugar and green mossy smells. Our roast delivers an authentically-Sumatran cup, where earth-toned sweetness is accented by hints of licorice root in the long aftertaste.

*** All prices are per pound ***