How do you follow Cordillera Del Fuego? Well, I’ll tell you how. With the best Sumatran coffee we’ve ever tasted. If you’ve ever tasted Midori (the melon liqueur), that’s what this tastes like. There’s also a whole load of other tropical fruits running through the cup profile and a really lovely boozy quality. It’s controlled though, and doesn’t taste fermented, like a lot of naturals. Suitable for espresso, but really sings as a filter.
|Varietal||Ateng, Abyssinia, TimTim, Gayo 1 & 2|
|Process||Natural - dried on raised beds|
What does it taste like?
We have another absolute banger here! It was always going to be a tough gig following Cordillera Del Fuego, but I think this guy can do it. This coffee gave us goose bumps when we first tasted it. Sounds corny, I know, but it was that wild. If you’ve ever tasted Midori (the melon liqueur), that’s what it tastes like. There’s also a whole load of other tropical fruits running through the cup profile and a really lovely boozy quality. It’s controlled though, and doesn’t taste fermented, like a lot of naturals.
Why does it taste this way?
We’ve been big fans of Indonesian coffee for years. A lot of roasters turn their noses up at them because of the slightly old school processing practices that define the typical flavour profiles of coffees from this region. It’s pretty rare to find a naturally processed coffee from Sumatra though, and what Asman Arianto has done is nail it. He has carefully picked only ripe cherries which are dried on raised beds under cover. This allows better air circulation and a faster drying time, allowing him to carefully control the fermentation and keep the coffee from going too boozy and funky. The tropical notes are present thanks to the specific acidic compounds that form inside the bean during drying.
About the Producer
Asman Arianto is originally from Palembang, South Sumatra but has been living and working in Aceh Tengah for the past 21 years. In fact, most of the farmers in this area are transmigrants, many from Java and North Sumatra. Though he originally collected and processed standard wet-hulled quality coffee, Asman Arianto decided to switch entirely to the production of cherry-sourced fully washed, honey and natural process. In 2018 Arianto formed the Ribang Gayo Musara Cooperative. The cooperative currently has over 300 members who deliver cherry to Arianto’s processing facility in Pantan Musara. With registered members, the cooperative is able to return a second payment after each harvest of 500 Rupiah per kg. A newly completed wet-mill will be utilized for the upcoming harvest.
How we like to brew it?
While espresso brewing will uncover some interesting stuff, we think this coffee really sings as a filter. We’ve been digging both the Kalita wave and a V60. Keep the grind coarse and don’t over extract. This will highlight the lovely light tropical notes.