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.
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. Since 2016 and over 3 years the beans are stocked in breathable jute bags, losing and gaining moist following nature’s rhythm.
We separate this single origin coffee in two batches for a split-roast. The first split is roasted intensively but for short time, reaching a medium dark colour. This is done to accentuate the notes created by the aging process: Woody cedar with a sweet after-taste. The second split is roasted for longer to add intensity and a velvety body to the final cup.