Sumatra Gayo "Wine Process" - Indonesia

Region: Aceh

Altitude: 1550 masl

Process: 25 Day Anaerobic Natural

Varietal: Typica, Abysinia

We taste: Sangria, Fruit Punch, Winey

Aceh Province
This coffee was grown in the Sintep and Kenawat sub-districts of the Aceh province of Sumatra. The districts border a small inland lake in Central Aceh, receiving humid conditions typical for the Indonesian country. Coffee here is grown at elevations ranging 1500–1600 meters above sea level in rich black humus soil.

“Wine Process” Anaerobic Process
Despite it’s name, there is no wine involved in the processing of this coffee. Instead, its namesake comes from the strong winey aromas produced during it’s 25-day anaerobic natural processing. Freshly harvested cherries are washed to remove any debris left over from the harvest before being sealed into airtight containers. The cherries are fermented in this anaerobic environment for 25 days before being rinsed with water and moved to the drying area. The fermented cherries are dried to a humidity of 12–13% before being milled, sorted, and packaged for export.

In the Cup
This coffee is an amazing exploration of anaerobic processing. When first brewed, it smells like red wine. It’s boozy, with a dry wine acidity. As it cools, that acidity transforms into a sweet limeade flavor as the notes of deep purple fruit become more present. The mouthfeel is full-bodied, deep and rich without the “earthy” flavors typical of a Sumatran coffee. Overall, this coffee is a wild and delicious treat - and something we’ve never encountered before!