![]() Low acidity and earthy flavors of black pepper, bakers chocolate, and fruity undertones pair magnificently to become one of Indonesia’s most supreme coffee. You’ll achieve a balanced cuppa with low acidity yet an abundantly rich and syrupy body. The brewing method of choice for our Sumatra roast is a drip coffee machine. After they are picked, the coffee beans are dried with the fruit of the cherry still on them, and this natural, or dry, processing results in a lower acidity coffee. This is a rarer Indonesian coffee with exciting and highly desired flavors and mouthfeel. ![]() Our specialty Sumatra Low Acidity Coffee is a Sumatra Mandheling. ![]()
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