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A rich, aromatic cup with well balanced flavors of brown sugar, tobacco, dark chocolate, and earthiness. Accented with notes of tobacco and hops throughout the warm, comforting finish.

Surrounding the shores of Lake Tawar, in the mountains of northern Sumatra, the Gayo people have been cultivating coffee for nearly a century. This region has long been recognized for the unmistakable flavor of its coffee.  This flavor profile is in part a result of the soil, climate, and varietal – but most contributing to cup character is the traditional style of processing, known as “Giling Basah”. 

For years now, we have been working with a cooperative based in the lake-side town of Takengon, whose leader is said to have been born under a coffee tree. The 2148 members of his cooperative live in the districts of Bener Mariah, Bergendal, Jagong, and Atu Lintang, cultivating organic, shade grown coffee in harmony with a diverse array of fruits and vegetables.  

Families and communities work together during harvest time, hand selecting ripe fruit.  After picking, the cherries are pulped and fermented.  Following a short fermentation, the cherries are transported to the cooperative in Takengon, where the parchment layer is removed.  The green coffee is then sun-dried on patios, during which time it turns a deep emerald green.

Our supply comes from the farms of Jagong, a fertile valley south of Takengon, with elevations ranging from 1300 – 1600 meters.  The latitude and climate of the Gayo Highlands produces multiple harvests each year, allowing us to maintain a consistent, fresh supply of this remarkable coffee.

Net Weight: 12oz. (340 g)


Roast: Medium-dark
Body: Full
Acidity: Mild
Aroma:Dark chocolate, nougat, vanilla, baking spice, and subtle hints of smoke 
Flavor: Brown sugar, tobacco,dark chocolate, and earthiness

spill the beans

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