Origin: Sumatra
Region: Aceh
Variety: Ateng, Bor Bor, Catimor, Timor
Altitude: 1300-1650 MASL
Process: Wet-Hulled
Cupping Notes: 
Grapefruit, Coffee Cherry, Tart Acidity & Sweet
 
Wet-Hulled (aka Semi-Washed, Sumatra Process, Giling Basah)
Fruit Removal: Coffee is generally depulped within 24–48 hours; mucilage remains on the seeds until it is purchased by a collector and/or delivered to a mill
Fermentation: Occurs in the coffee from the moment it is picked, and is accelerated during the piled or sack phase, will continue until the coffee is completely dry to 11% moisture for export
Drying Time: 12–15 days, on average
Profile: Earthy, savory, herbaceous, heavy body, dark chocolate, nutty