High on the Gayo Mountain in Aceh Province on Indonesia's Sumatra Island, farmers practice ' giling basah ', an Indonesian method of coffee processing, in which coffee is stripped as it is still moist, which allows it to develop rich and powerful aromatic notes.
Aged Sumatra is a coffee that stands out for its woody and spicy notes, as well as its toasty character. Served as a latte macchiato (40 ml of coffee + 110 ml of milk), Aged Sumatra develops notes of cereals and butter biscuits for a delicious moment of sweetness.
LIMITED EDITIONS.
