This lot is produced from Ateng and Sigararutang varieties grown at 1,500–1,700 meters above sea level in Pegasing Village, located in the Aceh region of Sumatra, Indonesia. The coffee undergoes a barrel-aged process, beginning with 72 hours of fermentation with whole cherries and added yeast, followed by 108 hours of anaerobic fermentation. The Pegasing region offers ideal growing conditions with cool temperatures (15–20°C) and nutrient-rich volcanic soil. Coffee farming is the primary livelihood for the community, with 95% of residents engaged in cultivation across more than 4,000 hectares of farmland.