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Description

Natural coffees are typically processed the day they are harvested, and are first sorted for ripeness and quality. After sorting, coffee cherries are spread on raised drying beds, table, tarps, or patios, where they will be rotated constantly throughout the course of drying. Drying can take an average of 30–40 days, depending on the weather. In the Indonesian climate this takes extra effort, which sets this offering apart from the wet-hulled process typical of Sumatran coffee.

Hailing from a small mill in the Pegasing district of Takengon, in Sumatra’s coffee-famous Aceh region ran by Cup of Excellence winner Asman Arianto.

The Asman Gayo Mill serves several small coffee producers within the Pantan Musara villages. Several years ago, these producers were dislocated from their homes and land because of a natural disaster, and they have rebuilt their lives and farms with a new focus on coffee. Unlike the vast majority of other Sumatran coffee receiving and processing centers who create Wet-Hulled process coffee, this burgeoning mill is producing Washed coffees, as well as Naturals.

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