High up around Gayo Mountain, in the Aceh province of the island of Sumatra, the farmers practice the giling basah method of processing coffee, much as they do across Indonesia. They remove both the coffee cherry’s fruit flesh and parchment to leave the naked bean to dry. But then these Aceh farmers add a meticulous twist. Over 3-5 years the warehoused beans, stacked in breathable jute bags, alternately moisten and dry with nature’s rhythms. These craftsmen take great care to continuously re-bag the coffee beans to ensure even drying. The coupling of Indonesia’s giling basah method with the meticulous aging over several years develops this coffee’s precious profile. Master Origin Aged Sumatra is woody and spicy in character and has an unmistakably smooth and velvety mouthfeel. The coffee hums with elegantly complex cocoa and sweet caramel notes.
Velvety & Woody
There’s a precious process behind the spicy, woody and cocoa character of Aged Sumatra, and it’s the fruit of the craftsman’s care that began years ago. It begins with Indonesia’s signature giling basah method. The beans are then carefully aged over more than three years – until they deliver an unforgettable cup reflecting nature’s rhythms.
This single-origin coffee is roasted utilizing the split-roast technique: the first split is roasted to a dark degree to enhance body, complexity and to balance with the wild notes that come from the natural (dry) process. The second split is roasted more lightly, reaching a medium-dark degree that allows us to explore the tropical fruit character while still preserving the round mouthfeel and general intensity.
The coupling of Indonesia’s giling basah method with the meticulous aging over several years develops this coffee’s precious profile. Aged Sumatra is distinctly woody and spicy with a roasted character and complex notes of cocoa and tobacco.