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Origin & Variety: Cultivated by smallholder farmers in Aceh (Gayo region), Sumatra (1,200–1,600m) using organic/sustainable practices in shaded volcanic soil.
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Flavor Profile: Low acidity with a velvety, syrupy body; medium-dark roast featuring deep dark chocolate, sweet spices, dried fruit, earthy, and herbal notes.
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Processing: Uses traditional Giling Basah (wet-hulling), delivering a rustic, bold character with muted acidity and heavy richness.
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Brewing: Ideal for French Press & Espresso (highlights body/crema), Moka Pot (enhances spice/earthiness), Pour-over (draws out fruit/herbal notes), or Cold Brew (sweet & smooth).
