Altitude: 1300-1600 m above sea level
Processing method: anaerobic naturally processed
Region: Sumatra
Variety: Abyssinia, Ateng, Caturra, Gayo, Timtim, Typica
Farm: Rakyat Farm and about 15 neighbouring growers
Owner: Aulia Kahpi
Pack: 250g
Roastery: Beansmith's
What is GourmetCoffee Specialty?
It's a real selection of coffee, carefully selected and roasted for us by Beansmith's selection of roasters. There are many definitions, one of the more specific ones from the SCA (Select Coffee Association) states that they are coffees that score at least 80 out of 100 in a professional evaluation and have no accurately mentioned defects in taste. You'll also find 100% transparency (farms, importer, roaster and retailer) with our select coffees.
What's different about our selection coffees?
Don't expect a distinct bitterness in the coffee, as they are roasted lighter than regular coffees. As a rule, you will find more fruity flavours in them. All of our coffees are primarily intended for home brewing like filter coffee, but that doesn't mean they can't be interesting in a mocha pot.
What attracted us to this coffee?
Indonesia itself is an interesting destination for choice coffee and anaerobically fermented coffee was missing from our portfolio. What is anaerobic fermentation in a nutshell? Anaerobic fermentation is where coffee cherries are placed in an oxygen-limited environment and fermented there. This process brings out many of the flavours in the coffee. So the resulting flavours can be quite wild. Either way, this specialty is worth a try.
Preparation tip
We don't write down the exact coarseness of the grind, because every grinder has it differently, but you can try grinding it so that you get about what we get below. But it's really one of many different cases. It's just kind of a jumping off point.
Drip 18g (60ml bloom), 250ml total in 2.5 min
Information from the importer
Aulia inherited the farm from his family. But he has been producing coffee since he was very young, because he has always had a great interest in fine coffee. When he was growing up, there was not much demand for choice coffee, so he spent several years mining and selling vesuvianite (Indocras).
Aulia hand-picks ripe red cherries or buys them from local growers. The cherries are fermented for 24 hours and the water is changed every 12 hours. After fermentation, the cherries are placed on the terrace to dry. He frequently rakes the cherries to ensure even drying.
