Sumatra Mandheling Aceh
Origins: Aceh - Gayo in northern Sumatra. North of the Karo Highlands
Producers: Smallholders in the Aceh area. Growers in this region have an average of 0.5 - 1 hectare dedicated to coffee.
Altitude: 1200-1400M
Process: Wet Hulled (Giling Basah) then sun dried. The wet-hulling process mutes the acidity of the coffee while emphasizing its body. The process uses water to remove the cherry's red pulp and mucilage, while also removing the parchment layer in a "wet huller". By removing the parchment layer the bean dries faster, which is beneficial in Indonesia's wet climate. This method is common in Indonesia due to the high-humidity climate. This coffee is also Grade 1, which means the green coffee goes through additional sorting checks to remove defective coffee beans
Roast: Dark
Flavors: Heavy-bodied with dark chocolate, tobacco, earthy with mild acidity
Cupping Notes: TBA - will compare the Karo Highlands to this Aceh-Gayo region
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