Sumatra Asman Gayo Mill - Natural Microlot

We Taste - Vanilla, blackberry, blueberry

Facing challenges with high humidity and lack of sunlight due to cloud cover, coffees in Sumatra are typically wet-hulled. This unique process involves removing the green seed's protective parchment while it is still high in moisture. Unprotected during drying, acidity tends to flatten while earthy, herbal, and savory flavors tend to dominate.

Cup of Excellence winner Asman Arianto of Asman Gayo Mill does things a little differently for the farmers of Pantan Musara. His mill utilizes both washed and natural processes instead. For this natural process microlot, the mill sorts the freshly-arrived coffee cherry, then slowly dries the intact cherry.

We can't dispute the results: a sugary, winey coffee featuring layered blackberry and blueberry aromatics. Medium roasting coaxes out a vanilla core flavor alongside caramel and milk chocolate, creating sweetness across brewing methods. Notable for its fullness in body, winey berry-like acidity, and sugary sweetness, espresso extraction will pop.

Roast: Medium
Process: Natural
Variety: Ateng, Bor Bor, Catimor, and Timor
Elevation: 1,300 - 1,650 masl
Locations: Villages of Pantan Musara, Pegasing District, Takengon, Aceh Province, Sumatra Island of Indonesia
Producers: Asman Gayo Mill, led by Asman Arianto / PT Meukat Komuditi Gayo
Farms: Ribang Gayo Cooperative 
Grades / Certifications: Microlot
Harvest: Nov. 2025 - Jan. 2026 + April - May 2026

Brew Guides
Espresso: 1:2.2 in 28-29 sec.
Filter: 1:16.4
Notes: