Sumatra Ribang Gayo Musara Natural

DESCRIPTION: Strawberry Fruit Leather, Grape Taffy, Bakers Chocolate

WHY WE LOVE IT: The natural process brings exciting flavors to this storied growing region. 

REGION: Aceh Province, North Sumatra

ALTITUDE: 1,500 - 1,700 m

PROCESSING: Natural

VARIETIES: Abyssinia, Ateng, Gayo 1, Gayo 2, Timtim 

This release subverts the expectations of coffee from Sumatra. The natural process — instead of the traditional wet hulled method — brings a coating candied fruitiness, a soft taffy note, and a bakers chocolate finish to one very sweet cup. We love this coffee for its eye-opening take on Sumatran terroir and quality. 

MORE INFO

The Ribang Gayo Musara Cooperative was found in 2018 by Asman Arianto as a way to unite coffee farmers in the region. With this unification, the farmers are better able to reinvest in their farms and families, plus receive further training in quality harvesting and processing. The cooperative currently has over 350 members that deliver cherry to their processing facility in Pantan Musara. 

Asman's involvement also stretches into bringing different processing methods than the wet hulling that the region is famous for*. The cooperative now produces coffees that are washed, honey, and natural, helping to breathe new life into and understanding of Sumatran coffee to drinkers around the world. We selected this natural lot for its big and fruity character that's remarkably sweet and clean.

*The wet hull process involves pulping the coffee and letting it dry down to around 35% moisture, then hulling it while it is very soft and wet. After this, the coffee is dried on patios over the period of several days. Some processors pile the coffee up every night and cover it with a tarp, which further enhances the wild, musty Sumatra flavor that many have come to love.