Asman Gayo

ORIGIN

Indonesian coffees are distinctly known for their earthy and savory sensory characteristics, in part due the mix of varieties grown, but also due to a specific post-harvest processing style called wet-hulling – or locally known as Giling Basah. In Sumatra, coffee farmers will typically harvest their coffee cherry and de-pulp them by hand at their farm or home. The parchment coffee is then dried for a very short time and is brought either to a coffee marketplace or to a collection point, where the beans are further dried and processed at a dry mill before being prepared for local consumption or export to markets worldwide. This microlot is cultivated in the famous Aceh region – an extremely diverse geographical region featuring low-level swampland, sub-tropical rainforest and an abundance of nutrient-rich volcanic soils around the high altitude Barisan Mountains. However, these coffee cherries have been selected for careful natural processing at the mill level, achieving the highest quality, whilst rewarding smallholder producers with higher prices.

PRODUCER
In the Pegasing district of Takengon, on the biodiverse island of Sumatra, the Asman Gayo Mill is managed by Cup of Excellence winner Asman Arianto. The mill serves hundreds of smallholder producers who harvest and bring their ripe red cherries to the processing facility. Several years ago, these producers were dislocated from their homes and land because of natural disaster, and they have since rebuilt their lives and farms with a new focus on coffee production. Unlike most other Sumatran coffee receiving and processing centers who specialize in the wet-hulling process, this mill produces fully washed coffees, as well as naturals.

Sourced through our friends at Café Imports, this coffee is natural processed where the ripe red cherries are collected and dried on dried on raised beds – or often in parabolic or solar dryers or used to bring the moisture content to optimum levels. It is composed of a blend of the most common varieties grown in Sumatra; namely Ateng, Bor Bor, Catimor, and the famous Timor hybrido.

ROAST
We love this coffee for its jammy mouthfeel and explosion of taste and aroma. Roasted lightly for filter, the profile has been stretched gently to build body, unlock lots of fruity flavour potential and accentuate sweetness in the cup. The balanced acidity reminds us of fresh, ripe pomegranate, and there is a sweet plum-like jamminess that lasts long in the velvety liquor-like finish. Delicious across a range of brew methods!