Perfect if you like spicy notes.
Sumatra coffee is truly unique, thanks to the Giling Basah process—a traditional wet hulling method used to remove the pulp from the coffee cherry. With a bold bitter chocolate base and warm cinnamon and clove aromas, this coffee is perfect for those who enjoy exploring new flavors. If you're curious to try the Giling Basah method for the first time, this is your chance! Do you have any questions? We help you choose your coffee.
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Origin
Sumatra
Region
Aceh
Estate
Trenggiling
Altitude
1200 - 1700
Process
Giling Basah
Tasting score
85
Species
100% Arábica
Variety
Typica - Ateng - Timtim
Preparation:
The tasting notes of this coffee are :
Cane sugar
Cocoa
Spices
Tasting notes are nuances that we can find naturally in coffee. Coffees with higher tasting scores have more nuances and are more complex. If you enjoy coffees with more traditional flavors, we recommend choosing varieties with tasting notes from the cacao family or nuts. On the other hand, if you prefer coffees with more personality, we recommend choosing coffees with floral or fruity tasting notes.
This coffee is Exotic
At INCAPTO, we classify our coffees into three categories: Traditional, Exotic, and Aromatic. Each type represents a flavor and aroma profile that caters to the preferences of coffee lovers, varying in intensity, complexity, and distinctive notes.
This coffee is exotic, a coffee with a lot of personality and nuances, ideal for adventurous people who want to discover new flavors.
Medium roast level
The roast level of a coffee determines its aroma, body, and flavor. That’s why we roast the coffee locally every day and adapt the roasting process to each variety. Only in this way can we ensure that the coffee expresses its properties to the fullest and guarantee that it has the best flavor and aroma when it reaches your cup. The roast level of this coffee is light, resulting in less body and more personality, which translates to higher acidity. This type of coffee is recommended for filter brewing.
The roast level of this coffee, the medium roast, is what we use for most of the INCAPTO varieties, as it is specially roasted for super-automatic coffee machines, although you can also use it for moka or espresso machines. By roasting at this level, we achieve coffees with traditional, aromatic, and exotic profiles, as well as a wide variety of notes and nuances.
More fruity
More pronounced acidity
Less body
More body
Bitterest taste
Low acidity
Bea Mesas, Q Grader
Our Sumatra coffee is distinguished by the traditional Giling Basah wet hulling process, which enhances its earthy and spicy characteristics. This method creates a bold, full-bodied coffee with medium acidity, offering a rich and complex flavor whether enjoyed black or with milk or a plant-based alternative. A true reflection of Indonesia’s coffee heritage, this brew delivers an authentic and unforgettable experience.
Complex
Cocoa
Notes
Cane sugar, Cocoa, Spices
Intensity
Aroma
Taste
Acidity
Body
Bitterness
Roast
Strength
| PRICE | From 21,25€ | From 41,05€ | From 17,89€ | From 41,05€ |
|---|---|---|---|---|
| PRICE / CUP | Desde 36,86€ | Desde 36,86€ | ||
| ORIGIN | Sumatra | Peru | ||
| ALTITUDE | 1200 - 1700 | 900 - 1950 | ||
| TASTING SCORE | 85 | 84 | ||
| SPECIES | 100% Arábica | 100% Arábica | ||
| IDEAL FOR | Perfect if you like spicy notes. | Great to try 10 different coffees. | Great with milk. | Great to try 10 different coffees. |
If you're just starting out in the world of speciality coffee beans, there may be a lot of terms that sound like they're from another planet - but they're not! Here is a short glossary to help you learn more and more about coffee.
The roast level of a coffee determines its aroma, body and flavour, so depending on the method you use and how you like your coffee, you should drink a coffee of one roast level or another.
– Light roasted coffees have a lot of personality, more acidity and less body. They also have floral and fruity notes. This type of coffee is only recommended for filter or cold brew.
– The medium roast is the roast we use for most of the INCAPTO coffees, as it is specially roasted for superautomatic coffee machines, although it can also be used for mocha or espresso coffee machines. With this roast we obtain coffees with a traditional, aromatic and exotic profile and a great variety of notes and nuances.
– Dark roast coffees have more body, less acidity and are more bitter. These coffees are recommended for those who prefer a strong, bitter coffee. They can be used in both superautomatic and manual coffee machines.
Specialty coffee is a high quality coffee with three key characteristics:
– It scores over 80 points on the SCA (Specialty Coffee Association) cupping protocol, which evaluates up to 10 different attributes, including aroma, body, flavour and acidity.
– The beans used cannot have any first grade defects, which are those that can affect the taste of the cup.
– It is traceable and we know the area, the botanical variety and the cultivation practices.
Tasting notes are nuances that we naturally find in coffee, and coffees with a higher tasting score have more nuances and are more complex.
If you like coffees with more traditional flavours, we recommend choosing coffees with tasting notes from the cocoa or nut family. On the other hand, if you like coffees with more personality, we recommend coffees with floral or fruity tasting notes.
We use the SCA (Specialty Coffee Association) cupping protocol to evaluate our coffees. This evaluation takes into account up to 10 attributes, including aroma, flavour, aftertaste, body and acidity, and a score of 80 or more is required to be considered a speciality coffee. The higher the score, the greater the complexity and acidity, or as we like to call it at INCAPTO, personality.
At INCAPTO, we classify our coffees into Traditional, Aromatic and Exotic, according to their flavour, aroma and complexity.
– Traditional: coffees with a more familiar, bitter and uncomplicated taste, ideal for beginners in the world of coffee beans.
– Aromatic: coffees with more nuances, such as cocoa and nuts, characterised by a slight acidity that gives them personality and complexity. Varieties with an aromatic profile are perfect for the next step.
– Exotic: coffees with a high degree of personality and complexity, as they are rich in nuances, ideal for the bold who want to discover new flavours and aromas.
The revolution of conscious coffee
Our coffee comes from farms that prioritize the well-being of their communities and the natural environment.
We work exclusively with producers who share our vision of sustainability and respect for the land and its inhabitants. This means that with every purchase, you support local economies and contribute to building a fairer future.
Coffee is Incapto S.L, en el marco del programa ICEXNEXT, ha contado con el apoyo de ICEX y con la confinanciación del Fondo Europeo FEDER. La finalidad de este apoyo es contribuir al desarrollo internacional de la empresa y de su entorno.
Coffee is Incapto S.L., en el marco del programa ICEXNEXT, ha contado con el apoyo de ICEX y con la cofinanciación del Fondo Europeo FEDER. La finalidad de este apoyo es contribuir al desarrollo internacional de la empresa y de su entorno.
We repeat in our subscription for its aromatic component
- 17/09/2025I really like the taste it leaves in my mouth.
- 15/08/2025Exceptional
- 04/08/2025I like all coffees and this one is no exception. Very tasty and smooth.
- 25/07/2025Very good quality
- 17/07/2025