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Indonesia, Sumatra, Asman Gayo Mill, Microlot
Indonesia, Sumatra, Asman Gayo Mill, Microlot
The cup opens with vibrant notes of cooked cranberry and candied ginger, lifted by a lively wine-like acidity reminiscent of premium ginger ale. As it unfolds, layers of spiced custard and buttery shortbread emerge, adding remarkable sweetness and texture. The finish evolves into raw cacao nibs, spiced dark chocolate and delicate baking spices, leaving a long, warming and elegant aftertaste.
€14.00
Additional Information
About Asman Gayo Mill
The Asman Gayo mill, owned by Cup of Excellence winner Asman Arianto, is located in the Pegasing district of Takengon in Aceh, northern Sumatra. The mill works with small coffee producers from the villages of Pantan Musara, many of whom rebuilt their farms after being displaced by a natural disaster.
Unlike most processing centers in Sumatra, Asman Gayo specializes in producing both Washed and Natural coffees. The most common coffee varieties grown in the region are Ateng, Bor Bor, Catimor, and Timor hybrids.
Aceh is one of Indonesia's most renowned coffee-growing regions. The average farm covers around one hectare, approximately 95% of producers are smallholders, and 80% are women. The landscape ranges from coastal wetlands to the volcanic Barisan Mountains, where coffee is cultivated in fertile volcanic soil surrounded by rainforest. The region is also home to Lake Toba, the world's largest volcanic lake.
For this Natural lot, freshly harvested cherries are delivered to the mill on the day of picking. They are sorted by ripeness and quality using a float tank, where defective cherries float and are removed while dense, high-quality cherries sink. After cleaning, the cherries are dried on raised beds or patios and turned regularly to ensure even drying. Depending on weather conditions, the drying process typically takes 30–40 days.
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