Place: Aceh District, North Sumatra, Indonesia. Our Organic Sumatra coffees come from the mountain ranges and foothills that frame the northern and southern edges of Lake Tawar. The city of Takengon at the western edge of the lake serves as the hub for trade in the region. The botanical variety that is grown here is Adsenia, (also known as “TimTim”) and is the oldest in Indonesia.
People: This region of Indonesia is also known as the “Gayo Land” as the majority of farmers are members of the Gayonese ethnic group. The majority of farmers who supply the Ketiara cooperative are women who are involved in the local community.
Process: The coffee is wet-hulled (Semi Washed) and patio dried. Our grade is triple picked. “Triple picking” means the coffee cherries are triple sorted to ensure that all the defects and imperfections are removed prior to processing.
Pairings: Ultimate Vanilla Bean Scone
- 8 oz: Makes approximately 25 cups of coffee
- 12 oz: Makes approximately 35-40 cups of coffee
- 16 oz: Makes approximately 50 cups of coffee
BREWING TIP: Use cold, filtered water and a clean machine.
GRIND only as much as you need for one cup or one pot of coffee.
CHOOSE the correct grind. Fine for espresso, medium for automatic drip, coarse for French Press.
MEASURE ground coffee to taste. Start with two level tablespons of ground coffee per six ounces of cold filtered or bottle water.
STORE in an airtight container to protect the flavor and aroma and ensure rich, fresh tasting coffee. Do not freeze or refrigerate.
We source our coffee from the best family coffee farms around the world and buy only the top 1% of Arabica Beans.
We hand roast our coffee daily in small batches to a traditional, smooth taste profile. This is the way we've done it since 1963, when we opened our first store in Brentwood, CA.