This coffee is grown in the Aceh Highlands of northwest Sumatra in the Indonesia Islands. The small cooperative farms grow and prepare the beans using a semi-washed process. The beans are then transferred to a cooperative mill that sun-dries them on a raised drying table. The dried beans are then double picked before being exported. The dark jade green beans are roasted to a Viennese level to bring out dark spice notes and earth tones. The cup produced is full bodied with a syrupy finish.