Master Origin Indonesia wet-hulled Arabica is a race against the rain. Indonesian farmers wet-hull their coffee because of the humid climate. After removing the fruity outer flesh, the Sumatran coffee beans are left to ferment overnight, then hand washed and sundried for a day. Then they remove the parchment because exposed beans dry faster.
The heat and bouts of sunshine dry the beans quickly. The method is unique to them and produces the classic Indonesian coffee taste - velvety thick, wildly aromatic, with notes of cured tobacco. Master Origin Indonesia wet-hulled Arabica contains only Fair Trade Indonesian Arabica coffee processed in this unique way.
Try Master Origin Indonesia wet-hulled Arabica with a dash of milk - nutty, woody and roasted notes emerge in this intense Master Origin coffee with milk.
Ristretto (25 ml)
Espresso (40 ml)
Lungo (110 ml)
Gran Lungo (150 ml)
Rich & Woody
The Sumatran coffee farmers let the pulped beans sit overnight to ferment before they rinse the skin clean and let the beans dry for a day. Then they hull off the parchment so the heat and bouts of sunshine can dry the beans quickly. This rapid drying method creates that one-of-a-kind Indonesian coffee taste. Master Origin Indonesia contains only Fair Trade Indonesian Arabica processed in this unique way.
The coffee roasting process we use is a split roast method - with a medium and slightly shorter roast. Split roasting this Sumatra coffee gives a great complexity of aromatic notes in the cup.
It’s the coffee production, the unique coffee farming methods, that make this a classic Indonesia coffee - Master Origin Indonesia wet-hulled Arabica has a thick and rich, velvety body. It’s wild in its cured tobacco notes and you’ll get whiffs of tropical woody aromas.