Dark Woods’ first ever Indonesian coffee is a deeply complex and full bodied cup with mellow pineapple notes and a herbal aftertaste. These coffee beans come from members of the KOPEPI (Koperasi Pedagang Kopi) Ketiara Cooperative, 75% of whom are women, who farm across the Sumatran regions of Bener Meriah and Aceh Tengah. This particular coffee has been created in collaboration with importer DRWakefield to aid the protection of Sumatran coffee growing forests by planting both new coffee plants and income generating trees.

The traditional Giling Basah (Wet-Hulled) processing method is preferred by the cooperative. Red cherries are harvested early in the day, hand sorted, and depulped within 24 hours. The de-pulped cherries are then fermented in either burlap sacks or cement tanks and then partially sun dried on the farm but left with around 30% moisture content. Next, the coffee is transported to the wet hulling facility to be hulled and dried again to achieve optimum moisture levels before being sorted to SCAA standards for defects and analysed for blending.

As a result of varying altitudes and an unpredictable climate, it's is a real challenge to keep Sumatran coffee consistent, so KOPEPI must pull from farms across the island to ensure a steady harvest and create a delicious blend.