However, exceptionally careful harvesting and processing of our Sumatran coffees means we get to enjoy some incredibly high quality and unique flavour profiles you won’t find from other origins. This coffee uses the semi-washed aka ‘Giling basah’ processing method commonly found in Sumatra. This is inspiration in a cup.literally, it helps you start your day! We source this from an all female led co-op in the Gayo Highlands. It's been on the menu since 2017 and is widely loved not just for the flavour but because of the inspiring farmers who grow it. The Sumatra Bies is one of our most popular coffees. The coop offers the local farmers competitive prices for their berries as well as training opportunities._ A BIT ABOUT THIS COFFEE In 2018 Asman formed the Ribang Gayo Musara Cooperative – a collective of more than 350 small farms in the region. Asman Arianto was the first coffee farmer in this region to try out different processing methods from the traditional wet processing primarily used in the Indonesian islands. The Aceh Province forms the northernmost region of the island of Sumatra. Drop a note in the reviews if you find a brew method that you particularly like! Try a Hario pour over if you want to enhance those sweet fruity notes, or pull an espresso shot if you want to experience all the rich dark chocolate notes! We think everything in between tastes good too, from coffee maker to Chemex. This one brews up really well with any method.
It has a subtle sweet fruitiness (think ripe-on-the-bush blackberries), and a rich chocolate finish. We love it – it is super smooth and well balanced. And processing can have a big impacted on flavor! So no surprise that this one is a bit unique for the region. This is not your typical Sumatra roast! For one it’s naturally processed – most beans from Indonesia are wet processed.
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