Cafea Proaspat Prajita Indonesia Mandheling Gayo Megah Berseri Coop

The unique method used to produce Indonesian coffee results in a very full body and a concentrated flavor, complemented by herbal notes and a spicy finish. Giling Basah, the name of Sumatra’s traditional process, involves cracking the parchment off the beans at a moisture content of approximately 50%; by comparison, most other coffee processes remove the husk at around 10–12% moisture. This unique Sumatran process results in a distinctive flavor profile (low acidity and a wealth of flavors that linger in the aftertaste) and gives the green beans a signature color that is darker than usual. Chocolate notes are evident in the finish of this strong, aromatic coffee.
Cupping characteristics: pronounced cedar notes, full-bodied, balanced, sweet tobacco, wine, spicy and chocolate notes.

Available as whole beans or ground (for cezve, espresso, filter, or brew).