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* stock is limited *
Organic coffee beans
Medium roasts available in a 200-gram coffee bag (soft plastic recyclable).
In-store refills with your own container are available for $15.50 per 200gr, email evelyn@koffie.co.nz
REGION
INDONESIA - SUMATRA
ALTITUDE
750 - 1,500m above sea level
CULTIVATION The coffee is often grown by smallholder farmers who are part of cooperatives (such as the Permata Gayo or Arisarina cooperatives) and use shade-grown methods, which promotes biodiversity and environmental conservation.
PROCESS
The defining feature is the wet-hulling (Giling Basah) process. Beans are depulped and partially dried to a high moisture content (around 30-50%) before the parchment layer is removed. This unique process, a response to the region's humid climate, contributes significantly to the coffee's signature flavor profile and a unique bluish-green hue in the raw bean.
FLAVOURS
The coffee typically offers a bold, intense, and rich taste. Earthy and herbal tones. Dark chocolate with spicy notes (e.g., clove, cardamom, or licorice) Woody or cedar hints. Molasses or caramel sweetness.
DETAILS
Known for its remarkably low acidity and heavy, full-bodied, almost syrupy mouthfeel, making it an excellent choice for those with acid sensitivities.
WHOLESALE
We’re working on wholesale, please email us on evelyn@koffie.co.nz
* stock is limited *
Organic coffee beans
Medium roasts available in a 200-gram coffee bag (soft plastic recyclable).
In-store refills with your own container are available for $15.50 per 200gr, email evelyn@koffie.co.nz
REGION
INDONESIA - SUMATRA
ALTITUDE
750 - 1,500m above sea level
CULTIVATION The coffee is often grown by smallholder farmers who are part of cooperatives (such as the Permata Gayo or Arisarina cooperatives) and use shade-grown methods, which promotes biodiversity and environmental conservation.
PROCESS
The defining feature is the wet-hulling (Giling Basah) process. Beans are depulped and partially dried to a high moisture content (around 30-50%) before the parchment layer is removed. This unique process, a response to the region's humid climate, contributes significantly to the coffee's signature flavor profile and a unique bluish-green hue in the raw bean.
FLAVOURS
The coffee typically offers a bold, intense, and rich taste. Earthy and herbal tones. Dark chocolate with spicy notes (e.g., clove, cardamom, or licorice) Woody or cedar hints. Molasses or caramel sweetness.
DETAILS
Known for its remarkably low acidity and heavy, full-bodied, almost syrupy mouthfeel, making it an excellent choice for those with acid sensitivities.
WHOLESALE
We’re working on wholesale, please email us on evelyn@koffie.co.nz