This coffee, grown between 2,500 and 5,000 feet above sea level in Northern Sumatra, has a distinct herbal flavor. Classically Sumatran with a slight earthy spiciness and notes of cherry, this coffee is full bodied with medium, well rounded acidity and a slightly lingering finish. It is processed in the wet-hulling (Giling Basah) method; the outer skin is removed and then the bean is stored partially dried with some of the mucilage left clinging to it. It is then taken to a processor and run through the wet-hull process and dried on the patio. This process gives the bean a distinctive bluish-green appearance and results in reduced acidity and increased body!