Region: Gayo Arkhan Sumatra
Producer: Kampung Kenawat
Altitude: 1200-1600m
Varietal: Typica, AB, Catimor, Hibrida de Timor
Process: Anaerobic Natural
Traditionally, Indonesian coffees are known for their heavy body and earthy, spice-like flavours. In the past, coffee producers in Indonesia processed their coffee using the traditional wet-hull method (giling basah). However, more young coffee professionals in the country are revolutionizing the industry by investing in better processing facilities and introducing new processing methods. As a result, we’re fortunate to have so many delicious varieties of Indonesian coffee on the market.
This particular coffee did not come easily, as the producing village, Kampung Kenawat, was severely affected by political movements and natural disasters. With much appreciation, we cupped this coffee with the coffee trader when they visited our space and were drawn to its complexity, which reminded us of local exotic fruits like salak. This coffee really shows its character from hot to cold, and we’re excited to see how it translates into both black and white espressos.
