A unique traditional Sumatran process - Giling Basah, gives the coffee a great body and flavour, low acidity and a spicy finish. The process involves hulling the parchment off the bean at about 50% moisture content, whereas most of other processes hull coffee at around 10-12% moisture content. This process also gives the green beans a signature dark colour. Origin: Indonesia Region: Sumatra Strength: 3/5 Bean Variety: Catimor, Typica Tasting Notes: Nutmeg, Sweet, Spicy SCA Score: 84 Process: Semi Washed Harvest Periods: June - December Altitude Grown: 1400m Brewing Methods: Espresso Machine, Pour Over, Drip Machine, Moka Pot, Aeropress
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