Sumatra

Venture into the emerald rainforests of Aceh’s Gayo Highlands, where the Koperasi Baitul Qiradh Baburrayyan farmers coax Tim Tim, Typica, Ateng, Onan Ganjang, and Jember cherries from nutrient-rich slopes rising 1,100–1,600 m. After harvest, the beans undergo the traditional giling basah (wet-hulling) method, a uniquely Sumatran process that amplifies depth and texture. The result pours thick and velvety: medium acidity wrapped in a syrupy body, unfurling layers of dark chocolate, dried fruit sweetness, and signature earthy spice that linger luxuriously long after the last sip. This is Sumatra—untamed, richly textured, unforgettable—in a cup.