Sumatra Asman Gayo Mill - Washed Microlot

We Taste - Grape, chocolate almonds, sweet fig

Coffees in Sumatra are typically wet-hulled due to high humidity and to expedite time to market. Wet-hulling tends to diminish acidity and create musty flavors, so Asman Arianto of Asman Gayo Mill does things a little differently for the farmers of Pantan Musara. Instead of removing the parchment before the coffee is dried, Asman Gayo depulps, ferments for up to 36 hours, washes, and dries the parchment coffee slowly in parabolic dryers. We can't dispute the results: a sweet, clean coffee with a profile reminiscent of Colombia. Medium roasting balances a chocolate-almond core flavor with fresh grape, citrus peel, and sweet fig, ideal across all brewing methods.

Roast: Medium
Process: Washed
Variety: Gayo 1 (Tim Tim aka Timor, an Arabica-Robusta hybrid) + Gayo 2 (maybe BorBor, a cross between Timor and Bourbon)
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: Several smallholding farmers within the Pantan Musara villages
Grades / Certifications: Microlot
Harvest: Nov. 2024 - Jan. 2025 + April - May 2025

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