{"title":"Indonesian Coffee","description":"\u003cp\u003eIndonesian coffee and Sumatran coffee searches usually come from drinkers who want body, depth and a cup with less bright acidity. This collection is built for the speciality explorer who is curious about origin character but prefers a darker, fuller profile than many lighter single origins. WACC's Indonesian route centres on Burni Telong, a dark roast single-origin speciality coffee from Sumatra with the weight and structure to suit cafetiere, espresso-style recipes and slower cups after food. The processing story matters here too: Giling Basah can help create the distinctive body and earthy depth associated with Indonesian coffee. Start here if you want origin-led coffee with a more grounded, powerful cup character.\u003c\/p\u003e","products":[{"product_id":"speciality-coffee-indonesia","title":"Burni Telong","description":"\u003cp\u003eSINGLE ORIGIN | DARK ROAST | INDONESIA\u003c\/p\u003e\n\u003ch2\u003eBurni Telong: The Sumatran coffee that earns its weight\u003c\/h2\u003e\n\u003cp\u003eA full, heavy body. Earthy dark chocolate, cedar spice, a long tamarind finish. There is nothing quite like it.\u003c\/p\u003e\n\u003cp\u003eBurni Telong is a single-origin speciality coffee from Indonesia, grown in the highlands of Bener Meriah, Aceh, on the northern tip of Sumatra. It carries our SCA 84+ speciality grade and is processed using the traditional wet-hulled method, known locally as Giling Basah. That process, found almost nowhere else on earth, is the reason Sumatran coffee tastes the way it does: dense, earthy, built for depth rather than brightness.\u003c\/p\u003e\n\u003ch3\u003eWhere it comes from\u003c\/h3\u003e\n\u003cp\u003eSixty smallholder farmers in Bener Meriah contribute to this lot at 1,200 to 1,600 metres. Cooler temperatures slow cherry development and concentrate sweetness. Wet-hulling removes parchment while the bean still holds moisture, exposing it to the humid Sumatran air. The cup opens with grapefruit and prune jam before settling into dark chocolate and a cedar-spiced tamarind finish. Acidity 3\/10. Body 9\/10.\u003c\/p\u003e\n\u003ch3\u003eHow to brew it\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eEspresso\u003c\/strong\u003e is the ideal match: 18g in, 34 to 36g out, 24 to 28 seconds, 91 to 92°C, 1:1.9 ratio. Expect a thick, dark crema and a shot with real presence.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCafetiere:\u003c\/strong\u003e 30g coarse, 500ml at 93°C, 3.5 to 4 minutes. The cooler water pulls sweetness forward and prevents bitterness.\u003c\/p\u003e\n\u003cp\u003eAvailable in 227g from £9.49 and 1kg from £26.99 as whole beans, ground for cafetiere, or ground for espresso.\u003c\/p\u003e\n\u003ch3\u003eAbout We Are Coffee Co\u003c\/h3\u003e\n\u003cp\u003eWe Are Coffee Co was founded in 1975. Our roastery has been based in Glasgow since January 2026. We are SALSA-certified. Every coffee in our speciality range meets the SCA 84+ threshold for speciality grade. Rated 4.7\/5 from 1,000+ verified reviews.\u003c\/p\u003e\n\u003ch3\u003eFrequently asked questions\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is wet-hulling (Giling Basah)?\u003c\/strong\u003e The traditional Sumatran processing method. Parchment is stripped from the bean while it still holds moisture, then the bean dries in open air. This gives Sumatran coffees their low acidity, heavy body, and earthy spice.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy does Sumatran coffee taste so different?\u003c\/strong\u003e High-altitude growing, indigenous Arabica varieties, and Giling Basah combine to produce a profile found nowhere else. The humid climate and wet-hulling step push the coffee toward earthiness and dark fruit rather than the citrus brightness of African origins.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhich brew method suits a dark roast best?\u003c\/strong\u003e Espresso extracts the most from Burni Telong's heavy body. Cafetiere is an excellent second choice.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhich formats are available?\u003c\/strong\u003e Choose whole beans, ground for cafetiere, or ground for espresso.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDoes dark roast mean more caffeine?\u003c\/strong\u003e No. Caffeine is relatively stable across roast levels. Dark roasting burns off a small amount, so Burni Telong is marginally lower in caffeine than a light roast of equivalent weight.\u003c\/p\u003e","brand":"We Are Coffee Co.","offers":[{"title":"Small 227g \/ Whole Bean \/ X1","offer_id":41353198534853,"sku":"FP\/SC\/IND\/BT\/227WB","price":9.99,"currency_code":"GBP","in_stock":true},{"title":"Small 227g \/ Cafetiere \/ X1","offer_id":41353198567621,"sku":"FP\/SC\/IND\/BT\/227GC","price":9.99,"currency_code":"GBP","in_stock":true},{"title":"Small 227g \/ Espresso \/ X1","offer_id":41353198633157,"sku":"FP\/SC\/IND\/BT\/227GE","price":9.99,"currency_code":"GBP","in_stock":true},{"title":"Large 1kg \/ Whole Bean \/ X1","offer_id":41353198698693,"sku":"FP\/SC\/IND\/BT\/1KGWB","price":29.49,"currency_code":"GBP","in_stock":false},{"title":"Large 1kg \/ Cafetiere \/ X1","offer_id":41353198731461,"sku":"FP\/SC\/IND\/BT\/1KGGC","price":29.49,"currency_code":"GBP","in_stock":true},{"title":"Large 1kg \/ Espresso \/ X1","offer_id":41353198796997,"sku":"FP\/SC\/IND\/BT\/1KGGE","price":29.49,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0577\/6949\/2677\/files\/Speciality_Indonesia_Burni_Telong_Whole_227.png?v=1779575358"}],"url":"https:\/\/www.wearecoffeeco.com\/collections\/indonesian-coffee.oembed","provider":"We Are Coffee Co.","version":"1.0","type":"link"}