Sumatra Pantan Musara Natural

We Taste - Coffee cherry, vanilla, 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 delicate vanilla sweetness with a big coffee cherry flavor, ideal in all brewing methods.

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. 2022 - Jan. 2023

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