Where this cup comes from
From the misty Gayo highlands of Aceh, in northern Sumatra, comes a coffee hand-sorted twice over to reach the top export grade. It is wet-hulled in the Indonesian tradition — the parchment stripped while the bean is still damp — which, together with Sumatra’s humid climate, gives the cup its unmistakable hallmark: a syrupy body, deep spice, and a smooth, tea-like finish found nowhere else.
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