Why we chose this coffee
This lot is the result of an experimental processing method born in the highlands of Gayo, Sumatra, a region celebrated for its diversity and innovation in coffee.
Make no mistake: this coffee is not for everyone. It’s bold, daring, and unapologetically wild. This is crafted for flavour explorers who seek the unexpected and aren’t afraid to take risks. If you love discovering new taste experiences, this is your cup.
To harness and balance these wild flavours, we’ve roasted this lot with a longer development time, allowing sweetness to emerge while keeping the coffee’s adventurous character intact. The result is a cup that’s as complex as it is unforgettable.
Story
Wine Process
Wine processing is a rare and distinctive method that has been gaining recognition in the Gayo Highlands of Aceh, Sumatra. Despite the name, no alcohol or actual wine is involved. The term “Wine” refers to the deep, fruity, and ferment-driven character that develops during the process.
In this process, fully ripe red coffee cherries are carefully selected and fermented whole, without removing the skin or pulp. The cherries are placed in sealed containers to ferment for 30–60 days, depending on the desired flavour intensity and local climate conditions. During this slow fermentation, naturally occurring yeasts and microbes break down the fruit sugars, developing complex layers of acidity and sweetness.
Once fermentation is complete, the cherries are sun-dried for three to four weeks, often longer than a typical natural process, to ensure even drying and concentrated flavours. After drying, the outer fruit layer is hulled to reveal the beans inside, which are then dried once more to stabilise moisture before sorting and storage.
The result is a coffee that is unapologetically bold: aromatic, funky, and bursting with punchy fruit notes, often reminiscent of red wine or dried berries. This rare process showcases the experimental spirit of Gayo producers and pushes the boundaries of what Indonesian coffee can be.
Origin
Sumatra
Sumatra is Indonesia’s largest island fully within its territory, a land of dramatic landscapes and rich traditions. It’s home to lush tropical rainforests, incredible biodiversity, and Lake Toba, the world’s largest volcanic lake. Beyond its natural wonders, Sumatra is legendary for its coffee.
Coffee here is grown almost entirely by smallholder farmers, about 95% of production comes from family-owned plots often no bigger than a few hectares. This unique farming culture creates a rich patchwork of varieties, processing styles, and flavors. From bold wet-hulled classics with earthy depth, to experimental lots showing vibrant fruit and spice, Sumatran coffee is as diverse as the island itself.
Sumatra isn’t just a place on the map, it’s a cornerstone of Indonesia’s coffee identity.
If you are interested in learning more about the wonder of Sumatra, you can visit the below page.