Indonesia Sumatra coffee beans – Unroasted (green coffee)

The unique Giling Basah production method results in a very full body, low acidity and full chocolate aftertaste. The Pergamino skin is pulled from the bean at 50% moisture content. The natural drying method used in production results in a very full body with a concentrated flavor, garnished with spicy nuances and a spicy finish. The coffee has low acidity and a richness that lingers in the back corners of your tongue. Tones of chocolate are evident in the finish