Indonesia Honey | Aceh

Tasting Notes | Black Tea · Pineapple Juice · Red Fruit

Country | Indonesia
Region | Aceh (Jagong Jeget)
Elevation | 1500 masl
Producer | Smallholder Producers
Variety | Catimor, Timtim, Bourbon, Ateng Super, P-88
Process | Honey
Aspects | Smallholder Farms · Triple Picked
Roast | Nordic Light

A structured and tea-like cup from Aceh

Indonesia Honey

This coffee comes from smallholder producers in the Jagong Jeget sub-district of Central Aceh, Sumatra. The region’s elevation, fertile soils, and steady climate support consistent Arabica production, with most families in the area relying on coffee cultivation as their primary livelihood.

Unlike the traditional wet-hulled coffees associated with Indonesia, this lot is processed using the honey method, resulting in a cleaner and more structured profile while retaining depth and body.

Varieties

This lot is composed of a mix of Catimor, Timtim, Bourbon, Ateng Super, and P-88—reflecting the diverse genetic landscape of coffee in Aceh. These varieties contribute to a balanced cup with both structure and fruit-forward expression.

Process

Honey

1. [Harvest] Ripe cherries selectively handpicked.
2. [Pulped] Outer skin removed without full fermentation.
3. [Drying] Mucilage retained as coffee dries slowly on raised beds or patios.
4. [Turned] Frequent turning to ensure even drying and prevent over-fermentation.
5. [10–14 days] Dried to stable moisture before milling.

Fermentation & conditioning time: 10–14 day controlled drying

The Cup

The cup opens with a black tea structure, clean and composed. As it develops, pineapple-like acidity emerges, bringing brightness and lift. Red fruit notes round out the profile, creating a balanced and slightly juicy finish with a light, structured body.