Gayo Mtn Sumatra (Green)
Tradition runs deep in the Bener Meriah regency on the island of Sumatra, renowned for cup profiles and the classic Indonesian style of coffee cultivation and processing. Coffee is cultivated and harvested from farms that average less than 3 acres in size. Producers belong to the Gayonese ethnic group and maintain a traditional village lifestyle that includes houses that resemble ships. Seventy percent of the producers are women who rely on coffee income to support their families.
Each producer carefully sorts their harvested cherries before depulping and fermenting overnight with small micro-mills. Then the coffee is washed and laid out on patios to shed the excess water from the parchment covered beans. Next the coffee takes a detour from the conventional path of processing in other origins, wherein, the coffee parchment is removed while the coffee still has a high moisture content. This wet-hulling process, called Giling Basah in the Indonesian language, leaves the coffee bean exposed while drying on patios to a moisture percentage acceptable for export. This Indonesian processing method gives the bean its unique bluish color and the hallmark Indonesian profile.
This coffee arrived February 2025. The arrival cup notes are: Bittersweet, Black Pepper, Cacao nib, Dark Chocolate, Earthy, Grapefruit zest, Herbal, Peat Moss. This coffee has a SCA composite score of 84.92.
shipped in 16oz bags
Tradition runs deep in the Bener Meriah regency on the island of Sumatra, renowned for cup profiles and the classic Indonesian style of coffee cultivation and processing. Coffee is cultivated and harvested from farms that average less than 3 acres in size. Producers belong to the Gayonese ethnic group and maintain a traditional village lifestyle that includes houses that resemble ships. Seventy percent of the producers are women who rely on coffee income to support their families.
Each producer carefully sorts their harvested cherries before depulping and fermenting overnight with small micro-mills. Then the coffee is washed and laid out on patios to shed the excess water from the parchment covered beans. Next the coffee takes a detour from the conventional path of processing in other origins, wherein, the coffee parchment is removed while the coffee still has a high moisture content. This wet-hulling process, called Giling Basah in the Indonesian language, leaves the coffee bean exposed while drying on patios to a moisture percentage acceptable for export. This Indonesian processing method gives the bean its unique bluish color and the hallmark Indonesian profile.
This coffee arrived February 2025. The arrival cup notes are: Bittersweet, Black Pepper, Cacao nib, Dark Chocolate, Earthy, Grapefruit zest, Herbal, Peat Moss. This coffee has a SCA composite score of 84.92.
shipped in 16oz bags
Tradition runs deep in the Bener Meriah regency on the island of Sumatra, renowned for cup profiles and the classic Indonesian style of coffee cultivation and processing. Coffee is cultivated and harvested from farms that average less than 3 acres in size. Producers belong to the Gayonese ethnic group and maintain a traditional village lifestyle that includes houses that resemble ships. Seventy percent of the producers are women who rely on coffee income to support their families.
Each producer carefully sorts their harvested cherries before depulping and fermenting overnight with small micro-mills. Then the coffee is washed and laid out on patios to shed the excess water from the parchment covered beans. Next the coffee takes a detour from the conventional path of processing in other origins, wherein, the coffee parchment is removed while the coffee still has a high moisture content. This wet-hulling process, called Giling Basah in the Indonesian language, leaves the coffee bean exposed while drying on patios to a moisture percentage acceptable for export. This Indonesian processing method gives the bean its unique bluish color and the hallmark Indonesian profile.
This coffee arrived February 2025. The arrival cup notes are: Bittersweet, Black Pepper, Cacao nib, Dark Chocolate, Earthy, Grapefruit zest, Herbal, Peat Moss. This coffee has a SCA composite score of 84.92.
shipped in 16oz bags
As a medium roast, this coffee produces a wonderful combination of fruit & herb notes, great sweetness and body. Because it’s density is less than most, you must manage your application of heat well. When roasting, we suggest using roughly 50% less energy as you approach 1st crack. Our goal is to be through dry end by 6:30, 1st crack beginning by 11:30 and drop out of the roaster by 14:30. We’re looking for consistent surface color, minimal wrinkles and 1st cracking diminishing at drop. The cooling time on our roaster is about 2:30 minutes.
As a medium dark roast, this coffee's herb notes are minimized and its cedar & cocoa notes shine. When roasting, we tend to follow similar strategies as mentioned above, but leave the fuel on as first crack diminishes in order to move this coffee towards 2nd crack. We drop this coffee 5 degrees before 2nd crack begins. We tend to drop this coffee out by 15:15.
Batch #2164 is a Medium Dark roast. Batch #2178 is a Medium Roast
The 3 lines represented for each profile are: Bean Temp (the line with the dots), Fuel Change (the lines at the bottom, and ROR (rate of rise = the increase or decrease of the bean surface temp)