Thanks to Giling Basah, the beans have a striking bluish jade colour and the coffee has a distinctive flavour profile with pronounced sweetness and more body. Already then, the seeds are freed from the parchment skin and dried further - and this is exactly the difference to most other methods, where the parchment skin is removed only shortly before the ready-dried coffee is shipped. The coffee cherries are then processed using the Giling Basah method, which is widely used in Indonesia: the seeds are de-pulped and only briefly dried until the moisture content is around 50% (instead of the usual 10-12%). To ensure high coffee quality, the coffee farmers harvest three times and only pick the ripest cherries. The coffee comes from the Naibaho cooperative and grows at an altitude of 1'400 - 1'700 metres above sea level. Lintong Nihuta is located on the southwestern tip of Lake Toba, high on a plateau, and has extremely fertile soil thanks to a supervolcano eruption about 70,000 years ago. The coffee grows in the Lintong Nihuta region in Sumatra, Indonesia.

Roasting sumatra coffee beans