medium roast Grown in the highlands of Aceh Tengah, Sumatra, this Fairtrade organic coffee from Wagiman and Yasmin showcases rich notes of dark chocolate, pipe tobacco, clove, grape, and lime notes. Wet-hulled process for a signature Indonesian profile, it offers a heavy body and medium acidity. In the highlands of Aceh Tengah, Sumatra, at elevations around 1450 meters above sea level, coffee producers Wagiman and Yasmin are committed to organic farming practices. Their farms are Fairtrade organic-certified and rely solely on natural fertilizers such as coffee husks and cow manure to nourish the soil, supporting long-term fertility and sustainability. These farms are part of a broader community of ethnic Gayo producers who primarily cultivate the Gayo 1 and Gayo 2 varietals. Though their exact origins are not fully documented, Gayo 1 is widely believed to be a strain of the Timor variety, while Gayo 2 shares traits with both Timor and Bourbon. These Arabica cultivars are well adapted to the highland conditions and produce coffees with a lighter body than the traditional Mandheling coffees grown further east. Sumatra’s coffee history dates back to the 17th century, when the Dutch East India Company first introduced coffee to the island. Today, coffee is grown across many regions, but farms tend to be small—ranging from just half a hectare to about 2.5 hectares—and are often located in remote areas. A complex network of collectors, processors, traders, and exporters helps bring these coffees to the global market. The most common processing method in Indonesia is wet hulling, known locally as Giling Basah. Due to the humid climate, this method is well-suited to the region and has become closely associated with the flavor profile of Indonesian coffee. After harvesting, the cherries are typically depulped on the farm using hand-cranked machines, fermented overnight to break down mucilage, then washed and partially dried to 30–50% moisture content. The beans are later dried further to 11–13% as they move through the supply chain. Green coffee from Sumatra is graded based on the number of defects found in a 300-gram unroasted sample. Grade 1 coffees are the highest quality, with TP (triple-picked) lots containing fewer than five defects, and DP (double-picked) lots containing fewer than nine. Coffees that meet Grade 1 standards without a TP or DP mark still have fewer than eleven defects. This rigorous sorting contributes to the consistent quality expected from premium Sumatra lots.