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Indonesia Sumatra Asman Arianto C.O.E. Washed

Origin Indonesia /

Altitude 1650 masl /

Crop Year 2019 /

Varietal Gayo 1 Gayo 2 and Catimor /

Product Code 6699

About Indonesia Sumatra Asman Arianto C.O.E. Washed

Indonesia has a long history of producing Arabica coffee and is the third-largest Arabica producing country in the world. Despite the long history, Alliance for Coffee Excellence has not to this point held a Cup of Excellence program there. The nation’s diverse island landscapes, unique terroir, and variations of producing methods have attracted buyers of high-quality coffees for decades. This rich diversity of growing condition proves to be a challenging but also a promising new origin to hold Cup of Excellence. The Cup of Excellence program has a well-known reputation for bringing recognition to coffee producers and the fruits of their labor, through rigorous national and international judging processes, while also putting their coffees in front of buyers willing to pay premiums for proven-high-quality coffees.

This is the pilot program of C.O.E. in Sumatra, Indonesia. An international jury of coffee professionals from China, Australia, Sumatra, Colombia, The Netherlands, Australia, the United States, Singapore, and South Korea, included in the jury MTC’s Daniel Shewmaker. With a program like this, we can start to see the untapped potentials of Sumatra coffees and judging from experiences of C.O.E. in other origins, we will see the cup quality and premiums paid back to producers getting better each year.

Asman Arianto is the founder of the Ribang Gayo Musara cooperative and also the one who oversees the processing of this washed coffee. For this lot he purchased cherry from the farmer : Delen Ali Gogo and he mainly grows Gayo 1, Gayo 2 and Catimor varieties. First, he pulped the cherries then wet-fermented for 12 hours, soaked in tanks for 24 hours, and dried on raised beds in a solar drying house for 14 days.

Delen Ali Gogo lives in the village of Pantan musara, the center of Aceh. Delen Ali Gogo takes care of his coffee garden and cooperates with Asman Arianto to process this amazing C.O.E. lot. Pantan Musara village is located 30 km from Takengon city and the village is on a plateau that is 1650 meters above sea level, the cooler climate provides an ideal condition for cherries to ripen slower and increase its sugar and aromatic content. Mr. Delen Ali Gogo owns a 1.5 hectare coffee plantation and he grows Gayo 1, Gayo 2 , Ateng super variety and Catimor. He also grows Lamtoro or Chinese banana trees to give his coffee enough protection from direct sunlight and to provide shades.

This is a coffee with a clean, balanced profile and medium to full body. Tastes like dark chocolate, herbs, honey, and dark plum.

Use an Ikawa? Try this profile as a starting point: https://tinyurl.com/mtc-indonesia-washed

About Indonesia

Coffee was introduced into Indonesia by the Dutch in the 1600’s, becoming the world’s leading supplier. The industry initially developed growing Arabica coffee in large estate’s, however was totally devasted by a leaf rust disease. It was a century ago that Robusta was introduced to Indonesia and is the majority (90%) of Indonesia’s coffee production., however still producing Arabica coffee (in a much lesser capacity).

Indonesia’s coffee is grown by small-holder farmers (about one hectare of less), using traditional processing techniques that add a layer of complexity not found in other specialty coffees. There are as many as 20 varieties of arabica coffee being grown in Indonesia, and fall into six main categories; Typica, Hibrido de Timor (HDT), Linie S, Ethiopian lines, Caturra cultivars, and Catimor lines. The cultivation of these varieties can be found in the Indonesian regions of
Sumatra, Mandheling, Lintong and Gayo, and the islands Sulawesi, Toraja, Kalosi, Mamasa, Gowa, Java, Bali, Flores and Papua New Guinea.

Over the past 200 years, the names “Java” and “Sumatra” have become virtually synonymous with flavourful coffee. Connoisseurs of specialty coffee also know the names Bali, Lintong, Toraja, Kalosi, Gayo, and Mandheling. Beyond these well known regions, coffee from new areas, such as Wamena and Moanemani in Papua wait to be discovered.