Indonesian coffees are some of the most naturally full-bodied coffees in the world, and the best ones have an intensely rich dark chocolate character, balanced by a pleasant spicy note on the finish. This is partly due to the rich volcanic soils of the islands, and partly due to a unique semi-washing process the small holders and the exporters use on the coffee. This retains the natural sugars of coffee on the bean and makes for a rich and complex cup. We prefer the coffees that come from just southwest of Lake Toba. Here, the coffees have a little berry sweetness to balance the cocoa notes.