Sumatran coffees are known for their distinct earthy, savoury and herbaceous characteristics, because of an unusually short drying time, due to the wet and humid climate.
Containing the largest volcanic lake in the world, Aceh, a geographically diverse region in northern Sumatra, is an incredible region for coffee production. 80% of the producers here are women and 95% of producers are smallholders, with the average farm size being one hectare.
This microlot coffee comes from Asman Gayo mill, a small mill run by cup of excellence winner, Asman Arianto. The mill serves several small coffee producers within the Pantan Musara villages, and is one of very few Sumatran mills that produces washed coffees.
Due to the humid climate and cloud cover commonly found over the island of Sumatra, Washed coffees are rarely produced. When they are, however, they are typically delivered to a central processing unit or mill in their cherry form, where they will be depulped and fermented in open-air tanks for up to 36 hours before being washed clean.
