On sale

Indonesia Sumatra - Meru

€10,20
(€40,80 / 1 kg)
Tax included.
An earthy-spicy aroma, complemented in this version by herbal nuances, lends the blend depth, richness, and an exotic touch.
Flavor notes:
Dark chocolate, black pepper, black tea, citrus notes with red berries
Grinding degree
Size
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Suitable for the following preparation methods

HANDFILTER-ZUBEREITUNG-KAFFEEHEIMAT
CHEMEX-ZUBEREITUNG-KAFFEEHEIMAT
AEROPRESS-ZUBEREITUNG-KAFFEEHEIMAT
Aufbereitung-ursprungsland

Roaster's recommendation

We recommend filtered preparation, either with the AeroPress or with the hand filter. Both preparation methods ensure a slow extraction of the coffee flavor and thus ensure a delicious cup profile!

origin-indonesia

Indonesia Sumatra - Meru - All about green coffee & the coffee farm

This Arabica bean comes from the Gunung Suci (sacred mountain) region of Sumatra—an area known for its ancient coffee cultivation, volcanic soils, and the traditional "Giling Basah" process.* Sumatra is Indonesia's second-largest island.

Sumatran coffees are characterized by their earthy, spicy aroma, which in this version is complemented by herbal nuances. This gives the blend depth, richness, and an exotic touch.


Origin of green coffee coffee homeland

Country / Region / Farmer / Producer / Certification

Indonesia / North Sumatra / Batak Highlands (Simpangampat, Prapat, Sidikalang) / Direct trade

Cultivation height green coffee coffee home

Cultivation height / Harvesting method / Variety / Processing

1,500-1,700 m / Selective hand-picking / 100% Arabica / Fully washed (overnight fermentation)

intensity


Fruit acid



*Info Gilling Basah
Semi-washed, also known as "Giling Basah," is a coffee bean processing method. In this method, the coffee bean is only partially washed to preserve its natural flavor and aromas.

The traditional Giling Basah method originates from Indonesia and is used primarily for processing Arabica coffee beans. In this method, the coffee beans are not fully washed after harvesting, but only the outer hull is removed.

This process has several advantages:
- Preservation of natural aromas and flavors
- Reduction of water consumption
- Preservation of the original acidity and body of the coffee

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