While wet-hulling is largely responsible for the signature Sumatra heavy body / low acidity profile, the result of the more carefully protected drying is a cleaner, slightly brighter cup with less hard earth tones found in many traditional wet-hulled lots. Instead of removing the parchment layer surrounding the coffee beans when the beans’ moisture content measures the usual 30-40 percent, they wait until the moisture content registers closer to 20 percent before hulling, they then finish sun- drying the exposed beans on raised screens or patios. To insure quality the cooperatives put a neat twist on the traditional Sumatran wet-hull method.
In effect it is double select coffee: we are selecting the coffees we like from select high-altitude lots produced by the two cooperatives, both of whom are committed to improving cup quality and living conditions in their region. This coffee comes from the highest altitude family-run farms within two cooperatives- Ketiera and Koperasi Kopi Gayo Organic (KKGO)- located in the Takengon highlands of the northern Ache province on the island of Sumatra.
Process : Wet hulled and dried in the sun Notes of dates, pine, semi-sweet chocolate, grape leaves, citrus and nut reveal as the cup cools. The coop offers the local farmers competitive prices for their berries as well as training opportunities.Flavor Profile - Lush, syrupy body dripping with rich golden dark roast tones (known in some circles as "King of the Dark Roasts") with surprising clarity and deep sweetness. In 2018 Asman formed the Ribang Gayo Musara Cooperative – a collective of more than 350 small farms in the region. Asman Arianto was the first coffee farmer in this region to try out different processing methods from the traditional wet processing primarily used in the Indonesian islands. The Aceh Province forms the northernmost region of the island of Sumatra. Drop a note in the reviews if you find a brew method that you particularly like! Try a Hario pour over if you want to enhance those sweet fruity notes, or pull an espresso shot if you want to experience all the rich dark chocolate notes! We think everything in between tastes good too, from coffee maker to Chemex. This one brews up really well with any method. It has a subtle sweet fruitiness (think ripe-on-the-bush blackberries), and a rich chocolate finish. We love it – it is super smooth and well balanced. And processing can have a big impacted on flavor! So no surprise that this one is a bit unique for the region. This is not your typical Sumatra roast! For one it’s naturally processed – most beans from Indonesia are wet processed.
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