Whole Bean
Size: 12oz / 340g
Roast: Medium
Recommended Rest: 2-3 weeks from roast date
Tasting Notes: black forest cake, cherry, brandy

Origin Details

Region: Aceh, Sumatra
Elevation: 1300-1650masl
Producer: Asman Gayo Mill
Process: Natural
Variety: Ateng, Bor Bor, Catimor, Timor

ABOUT THIS COFFEE AND PRODUCER

This coffee comes from a small mill in the Pegasing district of Takengon, in Sumatra's coffee-famous Aceh region run 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.

WHY WE SELECTED THIS COFFEE

This release comes from one of the most distinctive and noteworthy mills in Sumatra—an origin traditionally known for its wet-hulled coffees. But this mill takes a different approach. Renowned for their dedication to cleaner washed and natural processing, they’ve made a name for themselves on the global stage, even earning top placements in the Cup of Excellence.

This lot is anchored by deep cocoa notes, with layers that unfold into something more complex. Dense chocolate cherry syrup-soaked cake, and a subtle hint of brandy or cherry liqueur give it a fruit-driven dessert sweetness that adds brightness without sacrificing depth.

It’s a compelling presentation of Sumatran terroir and varietals–it’s versatile enough for milk and especially enjoyable as a dessert-like brew.