This coffee from Aceh, Takengon, offers a rich and complex cup profile that highlights medium acidity and a smooth, syrupy body. Notes of dark chocolate and dried fruit are complemented by earthy undertones, making for a flavorful experience with a long, lingering finish. Grown at altitudes ranging from 1100 to 1600 meters, this coffee is processed using the traditional Giling Basha method (also known as Wet-Hulling), which contributes to its distinctive characteristics. The beans come from the Koperasi Baitul Qiradh Baburrayyan (KBQB) cooperative and feature a blend of the Tim Tim, Typica, Ateng, Onan Ganjang, and Jember varietals, offering a unique and vibrant flavor profile that's sure to please any coffee enthusiast.