Sumatra Pantan Musara Natural

We Taste - Dried stone fruit, boozy cocoa, fruit-forward

Coffees in Sumatra are typically wet-hulled due to climate and to expedite time to market. Wet-hulling tends to diminish acidity and create musty flavors, so Asman Gayo Mill does things a little differently for the producers of Pantan Musara. Instead of removing the parchment before the coffee is dried, Asman Gayo sorts and lays out the fully-intact cherries under parabolic dryers. The drying cherries are rotated constantly over 30–40 days, yielding a sweet, clean, even juicy coffee with a profile reminiscent of some of our favorite Naturals. Medium roasting balances dried fruit sweetness with cocoa and a big coffee cherry flavor, full-bodied in all brewing methods. 

We're excited to welcome the return of this boozy, highly-fermented microlot for its second harvest with us! 

Roast: Medium
Process: Natural
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 / PT Meukat Komuditi Gayo
Farms: Several small producers
Grades / Certifications: Microlot
Harvest: Nov. 2023 - Jan. 2024 + April - May 2024

Brew Guides
Espresso: 1:2.0 in 28-29 sec.
Filter: 1:16.0