This Sumatra Takengon is grown close to the shores of Lake Toba, nestling in the dormant volcanic mountains, home to the Sumatran Tiger. After picking, the fresh coffee cherries are kept in a basket in a stream for a night. For the next few days the cherries are sun dried, after which they are pulped and hulled by the local hulling station.
Dark roast with a rich, chocolaty flavour and smooth aftertaste.