- Ribang Gayo Musara Cooperative
- Aceh, North Sumatra
- Ateng, Abyssinia, Tim Tim, Gayo 1 & 2
- 1,500 – 1,700 masl
This coffee from the Ribang Gayo Musara Cooperative presents a bright acidity and clean mouthfeel, which is accentuated by the processing method used. The cherries are picked and brought to the local washing station where they’re depulped and the bean is left to ferment overnight. The next day water is used to remove the remaining mucilage from the beans, which are then transported to raised beds, to dry in the sun for 15-20 days.
The cooperative is based in Aceh, with a thriving ecosystem that remains largely untouched. Overall, there is a lot of organic matter with natural shading and because of the remoteness of the area, farming practices are traditional and often organic.
The varietals Gayo 1 & 2 in this coffee were developed by the Ministry of Agriculture for their yield and disease resistance. Together with Ateng, Abyssinia and Tim Tim, they make up a large part of the specific, tropical flavour profile of this lot.
Espresso: 1:2 coffee to water, extracted in 28-32 secs
Filter: 60-65g coffee per litre of water, brewed for 3-4 mins
Roast days are Tuesdays and Fridays. All orders placed by midnight the day before will be sent out first-class on the roast day.
We create a new and unique profile for each coffee we roast. Although the profiles are different, our approach is always the same, to highlight and accentuate the flavours created at the farm and mill. This means we don’t label our coffees as espresso, filter, dark or light roast. All of our coffees are omni-roast, meant to be delicious however you brew. We believe the heart of speciality is keeping the identity and character of every coffee intact and alive, no matter the brew method.