Lovers of Java coffee will find in this Sumatra, which also comes from Indonesia, a very similar profile: a bold coffee with a full and complex body and spicy, chocolatey notes.
Arabica of the Jember, Bourbon, Timtim or Catimor type. This Sumatra is grown in the north of the island, in the Aceh region, between 1,200 and 1,400 metres. After the beans are hand-picked and pulped, they undergo a 12-hour fermentation. The berries are hulled while still wet so that they dry faster. This process is used only in Indonesia.
