This complex Sumatra produces delicious flavors of black pepper and dark chocolate and has a heavy syrupy body at medium roast. Typical of this Indonesian coffee, the acidity is low, and the typical earthiness is more subdued and clean-finishing in this cup. We guarantee one cup won’t be enough!
Elevation: 1200 to 1600 meters
Milling Process: Wet Hulled
Drying Process: Patio and solar dried machine
Harvest Start Month: August
Harvest End Month: June
The Sara Ate Coop has been producing coffee in the Takengon region from a collective of small farm owners since the late 1990’s. They have over 500 members that comprise the cooperative.