Ambruvase Roasted Coffee Indonesia Sumatra GR1 1 kg is produced from Indonesia's single-origin, high-quality, 0 arabica variety Sumatra madellhing coffee beans. The coffee we offer comes from the Aceh region, one of two regions where the highest quality Sumatran coffee is grown. Sumatra madellhing coffee, thanks to the unique traditional processing method Gilling Basah, applied only here in the world, has gained superior characteristics with its intense flavor, full body, and spice and chocolate aftertaste, along with a long-lasting aftertaste. Gilling basah is the traditional Sumatran coffee processing method. In this method, the outer skin of the harvested coffee fruit is first removed. The hulled coffee, along with the flesh, is dried in the sun for 1 to 2 days. The remaining fruit and the parchment covering the bean are then removed in the mill. The beans that have undergone this process are laid out again and allowed to dry. Because the parchment covering the bean is removed while the bean is still young, it absorbs the earthy aroma during the subsequent drying process. Unlike other methods, the parchment membrane is removed at the beginning of the drying process, resulting in greater moisture loss. The coffee beans are dried in the Sumatran sun until they lose 5 of their moisture. In other processing methods, moisture loss is between -12 C and -12 C. Produced exclusively in Sumatra and one of the world's finest full-bodied coffees, Coffee Tropical Sumatran Mandhelling coffee boasts extremely low acidity and a very rich flavor profile. Coffee Type Beans Coffee Flavor Spicy Woody, Chocolate, Light Earthy Arabica Variety Catimor, Typica Growing Height 850-1600 meters above sea level Harvest Season June-December Processing Process Gilling Basah (a traditional process unique to Indonesia), Sun-dried Acidity Low Body Full Aromas Slightly Earthy Tasting Notes Strong Cedar Notes, Tobacco Scent, Spice and Chocolate Flavors Consistent, Balanced, Sweet Cafe Ambruvase Ambruvase, the owner of the world's finest coffee, lives in Cyiya, one of the villages of Seruanda's famous coffee temple. He is old and grumpy, but he adds his strength to his coffee. The coffees he grows are not his possessions, but the love he lacks for his children. His specially cultivated coffee was consumed on every corner, not a part of every conversation, but I hope his name became a part of every conversation. Leaving chocolate cream, touches of caramel, and hints of hazelnut and cashew on your palate, it will be the reward for getting you out of bed in the morning. Thanks to its low acidity, it's also good for your stomach.
