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INDONESIA

CSC Bener Meriah Wet Hulled

Acidity

Soft, Mellow

Tasting Notes

Brown Sugar, Chocolate, Grapes, Black Tea

Body

Round, Full

Product
Full-bodied and smooth, with chocolate richness, warm spice, and subtle tropical fruit. Low acidity with a clean, refined finish.

Origin

Indonesia

Farm

Central Sumatera Coffee

Process

Wet Hulled

Polygon

Variety

Typica

Altitude

1,300–1,600 masl

Roast Level

Medium

Central Sumatera Coffee

Sourced from the highlands of Bener Meriah in Aceh, Sumatra, this coffee is produced by smallholder farmers working with Central Sumatera Coffee (CSC). The region’s high elevation, fertile volcanic soil, and cool climate create ideal conditions for growing dense, high-quality coffee. Farmers here follow traditional practices, including the wet-hulled (Giling Basah) method, which is deeply rooted in the local coffee culture.

Brewing guide

Espresso

Milk

Dose

18 to 20 grams

Yield

32 to 36 grams

Time

22 to 26 seconds

Ratio

1:18

Temperature

90°C – 93°C

To achieve exceptional coffee, prepare your clean brewing tools and be consistent with grind size (based on roast date/method), water quality, weight, ratios, and time. Remember, let your palate guide you to personalize the best recipe, so brew often and have fun!

Brewing Guide
coffee farm

SUSTAINABILITY & TRACEABILITY

Selective hand-picking, small-lot processing, and transparent premiums support long-term soil health and producer livelihoods. Each bag is traceable to plot and process date, ensuring the clarity you taste is matched by clarity in sourcing.