The Sumatran coffee farmers let the pulped beans sit overnight to ferment before they rinse the skin clean and let the beans dry for a day. Then they hull off the parchment so the heat and bouts of sunshine can dry the beans quickly. This rapid drying method creates that one-of-a-kind Indonesian coffee taste. Master Origins Indonesia contains only Fair Trade Indonesian Arabica processed in this unique way.
The coffee roasting process we use is a split roast method - with a medium and slightly shorter roast. Split roasting this Sumatra coffee gives a great complexity of aromatic notes in the cup.
It’s the coffee production, the unique coffee farming methods, that make this a classic Indonesia coffee - Master Origins Indonesia
wet-hulled Arabica has a thick and rich, velvety body. It’s wild in its cured tobacco notes and you’ll get whiffs of tropical woody aromas.