KEY INFORMATION

• Coffee has been grown in the Gayo Highlands of Sumatra since 1908 and is well known for its rich and complex flavour.
• Indonesia has a particular method of processing coffee, known as wet-hulled, but more accurately said as giving basah. Farmers remove the outer skin of the coffee cherries mechanically using a pulping machine. The beans, still coated with mucilage, are then stored for a day. The mucilage is washed off and the parchment coffee is partially dried for sale, retaining only 30% to 35% of the moisture content. Processors then hull the coffee in semi-wet state, which gives the beans a unique bluish-green appearance. This method reduces acidity and increases body, resulting in a classic Indonesian cup profile.
• Cup Characteristics: Green Apple, Molasses, Smooth
• Varietal: Typica, Ateng

COUNTRY/PLACE OF ORIGIN

DIETARY

Vegetarian

Trans-Fat Free

Gluten-Free

Lactose-Free

PREPARATION

• Here are the basic steps to make perfect coffeeassuming you're not making it with an automatic coffee machine (in which case, you'd follow manufacturers' guidelines):
• 1. Line the basket of your coffee maker with a filter. Bring filtered water to a boil, then let it sit for a minute.
• 2. Pour enough water into the filter to wet it completely, and let it drain into your cup or coffee pot. Discard the water.
• 3. Measure the ground coffee into the wet filter. Pour in enough water to wet the ground coffee and drain into your cup or coffee pot, then pour in the rest of the water.

STORAGE INFORMATION

INGREDIENTS

ADDITIONAL INFORMATION

• Net Weight 250g
• Distributed by Jewel Coffee Roasters Pte Ltd
• 10C Jalan Ampas #06-02
• Ho Seng Lee Flatted Warehouse Singapore 329513