THE FARM: Wagiman and Yasmin, two producers in the Aceh Tengah region of Sumatra, share a dedication to organic farming. Their farms, located at around 1450masl, are certified Fairtrade organic and only utilize natural fertilizers such as coffee husks and cow manure to enrich their coffee crops. This ensures soil fertility and longevity.

This is a wet-hulled coffee, as we typically see in Indonesia. The wet-hulled coffee process, locally known as Giling Basah, is the method of choice in Indonesia due to the humid climate. The wet-hulled process has become synonymous with Indonesian coffees and contributes to its unique cup profile. In the wet-hulled process, coffee cherries are generally depulped at the farm level using hand-cranked machines. The cherries are then fermented overnight to help break down the mucilage, which is subsequently washed off. Afterwards, the coffee is quick-dried to 30-50% moisture and dried to between 11%-13% as it makes its way through the supply chain into an exporter’s mill.

OUR ROAST: Right from the start, the smells found in this lot set a very high standard for wet-hulled coffee. The grounds have a scent of brown rice syrup with some wood spice hints. The brew is a real treat, it has the herbal and earthy notes you might expect from a wet-hulled coffee, but along with that come top notes that are uncharacteristic for this type of process, such as marshmallow.

*** All prices are per pound ***