Basma - Indonesia

FARM HISTORY

The farms producing Strong Wooden Barrel coffee are located in Umang Village, Central Aceh District, in the renowned coffee-growing region of Aceh, Indonesia. The Strong Wooden Barrel Process. Freshly harvested coffee cherries are placed in plastic bags measuring approximately 50 × 75 cm and fermented for 25 to 30 days. During the fermentation period, the bags are regularly turned to ensure an even and consistent fermentation process. Once fermentation is complete, the cherries are dried under the sun for approximately one month. They are regularly turned, about every hour, to promote uniform drying and moisture loss. When the cherries reach a moisture content of approximately 11–12%, they are hulled using a machine. The green beans are then hand-sorted three times to ensure consistent quality.

CypherED Profile

Basma, meaning “smile” in Arabic, captures the bold, joyful character of Aceh’s highlands. The cup opens with vibrant aromas of stone fruit and berries, unfolding into luscious notes of ripe grape, peach, blackberry, and juicy citrus. A rich, syrupy body is balanced by bright tangerine-like acidity, leading to a long, elegant finish reminiscent of Earl Grey tea.

Facts

Origin: Indonesia - Region: Central Aceh District

Producer: Sariani - Altitude: 1,450 - 1,500 m

Varietal: Ateng Super, Gayo 1- Process: Strong Wooden Barrel