This coffee originates from the serene Jagong Jeget sub-district in Central Aceh, Sumatra. The area is a melting pot of nearly 9,500 people, with about 70% from Java and the rest from various ethnic backgrounds, including Gayo, Aceh, and Malay. Agriculture, particularly Arabica coffee farming, is the heart of this community, thriving in the rich black humus soil and the gentle elevations of 1400–1600 meters above sea level.

The coffee has been lovingly processed using the Anaerobic Honey method. Freshly harvested cherries are carefully washed to remove any debris, then sealed in airtight containers to ferment in a gentle anaerobic environment for 72 hours. After fermentation, the cherries are rinsed and pulped with a mechanical depulper, leaving just the right amount of mucilage for the drying process. The pulped coffee is then slowly dried to a perfect humidity of 12–13%, before being milled, sorted, and thoughtfully packaged for export.