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Tasting Note: Tropical Fruits | Wine | Dried Fruits | Mid-high Body

Size: 200g / 1kg

Brewing Recommendation: Filter Brew / Modern Espresso

Our contact person, Wihandro, explained to us that coffee producers from Aceh Gayo are in their own league when it comes to coffee farming and processing; it stays that way because it is an art that's passed down from generations to generations - a dedication to coffee since the arabica varietals were planted in the Aceh region back in 1924. 

As the 4th largest coffee exporter in the world, Indonesia has been trying hard to keep up with the world in terms of quality coffee production, including innovations in coffee processing methods - including the wine process Aceh Gayo that we have now.

Winey Natural process actually has nothing to do with something like real alcohols or fermentation in rum barrels. In fact, it is simply a variation of natural process coffee where coffee cherries undergo drying under the sun for 2 weeks; but for winey natural, the whole cherries are dried for an extended amount of time from 30-60 days depending on the weather.

This drying method requires the processors to be very attentive to ensure that the cherries are not overly fermented (which would smell rotten), and the defective ones are removed as soon as they are found.

On the Naming of the Coffee

At The Crackpots Coffee Roaster, we always try to help beginners and advanced drinkers alike to understand more about coffees. One of our efforts is to explain the various cryptic names of coffees which could be confusing.

Here’s a breakdown of this coffee:

Tasting Note: Melon | Sugar Cane | Orange Grind | Hints of Brown Sugar

Size: 200g / 1kg

Brewing Recommendation: Filter Brew / Modern Espresso

We are fortunate to have secured this coffee processed by Karana Global in partnership with So So Good Coffee Company, two of the most celebrated Indonesian coffee pioneers (read more about them here).

So So Good Coffee Company is founded by Mikael Jasin, World Barista Championship (WBC) 2019's 3rd runner up and WBC 2021's 5th runner up. It has a great processing direction where terroir-specific factors are taken into consideration to maintain the "taste" of the terroir while improving the overall flavours.

 In recent years, as coffee processors around the world are finding breakthroughs by experimenting with pre-fermentation during coffee processing, Indonesia is keeping up at their own strides as well.

This Senja Bali Kintamani coffee surprised us when we cup it - for an anaerobic process coffee, it is surprisingly clean with a nice melon and sugar cane sweetness.

Roaster's Note

Although the current common trend is like that (mainly because processors are trying to push the limits of extended fermentation), Wilson has always believed that pre-fermentation does not need to be connected to wine-ness or fermenty flavours.

In fact, the ultimate goal of "experimental" processing methods like anaerobic or CM fermentation is to understand, and ultimately control the types and degrees of fermentation at will.

Eventually, hopefully, diligent processors can manipulate/enhance the coffees with a specific direction in mind (whether it is winey or clean coffees), without leaving the results to uncontrollable factors like weathers, guess works and unknown bacterias.

On the Naming of the Coffee

At The Crackpots Coffee Roaster, we always try to help beginners and advanced drinkers alike to understand more about coffees. One of our efforts is to explain the various cryptic names of coffees which could be confusing.

Here’s a breakdown of this coffee: