We taste: melon, apple, milk chocolate 

Mill: Asman Gayo Mill
Region: Aceh
Processing Method: Washed
Elevation: 1,300-1,650 msl
Variety: Ateng, Bor Bor, Catimor, and Timor

This coffee comes from a small mill in the Pegasing district of Takengon, in Sumatra's coffee-famous Aceh region ran by Cup of Excellence winner Asman Arianto. The Asman Gayo mill serves several small coffee producers within the Pantan Musara villages. Several years ago, these producers were dislocated from their homes and land because of a natural disaster, and they have rebuilt their lives and farms with a new focus on coffee. Unlike the vast majority of other Sumatran coffee receiving and processing centers, this mill is producing Washed coffees, as well as Naturals.

Farmers delivers coffee to the mill where, for washed coffees, only fresh red cherries can be purchased. The washed coffees are fermented for 36 hours after being depulped, then washed four times to remove the mucilage. They are then spread into a drying house or on raised tables to dry for about 14 days.

If you’ve pigeon-holed Sumatran coffees as being very earthy with flat acidities, think again! Because of the extra care taken in the processing of this coffee, it has a much cleaner, sweeter profile with a pleasant mild to medium acidity.