Gajah Mountain, Sumatra

These beans hail from the volcanic soils of Sumatra, Indonesia, where they're processed using the distinctive wet-hulled method that defines the region's coffees. In the cup, you'll find rich dark chocolate and malt flavours with hints of caramel and treacle, along with an earthy character that speaks to the beans' origin. The aroma carries that same depth and warmth. This is a coffee that suits immersion brewing methods—a French press or Turkish pot will bring out its full body and complexity.