Location: Asman Gayo Mill, Aceh, Sumatra
Landed: September 2024
Altitude: 1,300 - 1,650 masl
Varietal: Ateng, Bor Bor, Catimor & Timor
Process: Natural
Flavour profile: Strawberry, banana & milk chocolate Turkish Delight
Category: Limited & Experimental
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This is our second time returning to the Asman Gayo Mill, and our fourth year working with the wonderful naturals from the Aceh region of Sumatra. Back in 2022 when our lovely partner Cafe Imports visited us and left us some green samples we were taken aback and shocked at the quality and uniquely delicious profile, we had nothing quite like it on our offer list. As a result, each year we now return and are privileged to be able to share a lot with you from this unique coffee growing region. This year continues with what we have come to know and love, a full bodied complex coffee, filled with chocolate and sweet fruits, combined with a low acidity and smoothness that makes it so moreish. Add some florals and a unique lingering banana note and you have the showstopper that is Pantan Musara. Enjoy!
PANTAN MUSARA
This coffee comes 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, this mill is producing washed coffees, as well as naturals.
SUMATRA
Sumatra is a fascinating origin, unique even among its fellow Indonesian coffee-growing islands and areas. The vast diversity that has been found there is one of the exciting reasons that Cafe Imports are always happy to go back, and to face cupping after cupping after cupping of Sumatran coffee in search of something special. Through this rigorous process they have discovered producers and developed long-term partnerships with both individual farmer/collectors and cooperatives of various smallholders. They are also able to work with these partners to request (and pay more) more selective picking and processing, and they have undertaken several experiments with special-prep Wet-Hulling, to varying degrees of success.
(In partnership with Cafe Imports)
