Asman Gayo – Sumatra – Indonesia

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, 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 coffee 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.

PRODUCER

In the Pegasing district of Takengon, 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, but they have 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.

Due to the humid climate and cloud cover commonly found over the island of Sumatra, washed coffees are rarely produced. When they are, however, they are typically de-pulped and fermented in open-air tanks for up to 36 hours before being washed clean. The fully washed parchment coffee is then dried on raised beds, and often in parabolic or solar dryers or used to bring the moisture content to optimum levels. This microlot is composed of a blend of the most common varieties grown in Sumatra, namely; Ateng, Bor Bor, Catimor, and the famous Timor hybrid.

ROAST

Sourced through our importing partners at Café Imports, we love this coffee for its vibrant, clean acidity that reminds us of the mouthwatering fruit physalis. Although you can enjoy this coffee across the whole spectrum brew methods, we have chosen to modulate the tartaric acidity in the development of the roast primarily for espresso. This allows us to accentuate the rich cocoa body complemented by an intense honey like sweetness. Perfect on its own or even paired with milk.

For brewing recipes, please visit our BaseBrew page: https://web.basebrew.app/olisipo-coffee