Indonesian Coffee Origins

Expect a full-bodied cup with herbal and cedar notes, dark chocolate depth, and the famously low acidity that comes from the traditional wet-hulled (Giling Basah) process.

Wet-hulling gives Mandheling its signature earthy, spicy cup with rich chocolate tones, a syrupy body, and gentle, low acidity.

Lintong delivers a clean, full-bodied cup with herbal and cedar notes and a savory, lingering finish typical of wet-hulled Sumatra.

Toraja is well-balanced and full-bodied, with ripe fruit, warm spice, and dark chocolate notes over a smooth, rounded acidity.

Unlike most Indonesian coffee, Kintamani is bright and clean, with citrus and floral notes and a lively acidity from washed processing.

The washed process yields a clean cup with nutty and herbal notes, gentle spice, and a crisp, bright acidity.