Sumatra Jasmine Co-Ferment

From Bener Meriah in Aceh Province, Sumatra, this estate-grown Indonesian microlot offers a distinctive floral expression created through jasmine co-fermentation.

Fresh jasmine aromatics lead into bright lemon and citrus, marmalade-like sweetness, herbal cocoa, and a creamy body. The jasmine flower is introduced during fermentation rather than added after roasting.

• Process Method: Jasmine and Yeast Co-Ferment; Semi-Washed and Wet-Hulled
• Region: Bener Meriah, Aceh Province, Sumatra, Indonesia
• Altitude: 1,300–1,400 MASL
• Cultivar: Typica
• Key Notes: Jasmine, Lemon and Citrus, Marmalade, Herbal Cocoa

What Makes This Coffee Super Premium

This microlot is co-fermented with jasmine and yeast before wet-hulling, an uncommon approach for Sumatra coffee. It brings vivid floral aromatics to a cup with creamy body, cocoa, and herbal notes.

A light or light-medium roast highlights fresh jasmine, lemon, citrus, and marmalade notes. A medium roast brings forward a creamier body, jasmine-tea character, cocoa, and balanced sweetness. Sava roasts every order in its own small batch, with your choice of roast level and grind.

Curious about the processing method? Read our guide to co-fermented coffee to learn how added ingredients can influence flavor.