Aged Sumatra

High up around Gayo Mountain, in the Aceh province of the island of Sumatra, the farmers practice the giling basah method of processing coffee, much as they do across Indonesia. But then these Aceh farmers add a meticulous twist. Sice 2016 and Over 3 years, the beans are stocked in breathable jute bags, losing and gaining moist following nature’s rhythm. The coupling of Indonesia’s giling basah method with the meticulous aging over several years develops this coffee’s precious profile. Aged Sumatra is woody and spicy in character and has an unmistakably smooth and velvety mouthfeel. The coffee hums with elegantly complex cocoa and sweet caramel notes.

High up around Gayo Mountain, in the Aceh province of the island of Sumatra, the farmers practice the giling basah method of processing coffee, much as they do across Indonesia. But then these Aceh farmers add a meticulous twist. Sice 2016 and Over 3 years, the beans are stocked in breathable jute bags, losing and gaining moist following nature’s rhythm.

We separate this single origin coffee in two batches for a split-roast. The first split is roasted intensively but for short time, reaching a medium dark colour. This is done to accentuate the notes created by the aging process: Woody cedar with a sweet after-taste. The second split is roasted for longer to add intensity and a velvety body to the final cup.

The coupling of Indonesia’s giling basah method with the meticulous aging over several years develops this coffee’s precious profile. Aged Sumatra is distinctly woody and spicy with a roasted character and complex notes of cocoa and tobacco