Herbal, chocolate, woody and spicy flavours, low acidity and syrupy full-bodied.  
The rich volcanic soil in Indonesia lends itself perfectly to growing coffee. Grown at altitudes of 800 to 1,500m above sea level and processed using a traditional and unique Sumatran method known as Giling Basah. This is a similar process to washed but the beans are dried to only 30-35% moisture against 11-12% in the washed process. After initial drying the parchment is removed from the beans and they are dried again until dry enough to be stored. This method yields the woody & spicy flavours making the beans perfect for espresso's and espresso-based drinks.