Indonesian coffees can be complex, dynamic, and roasted in various ways to help highlight the terroir that makes these coffees so interesting. We were able to get a sneak peek at this coffee before it arrived, and wow was it good! Our team picked up on notes of ripe plantains, milk chocolate, cherries, and grilled lime. It’s been difficult to keep a tight lid on this coffee but now we’re able to officially share this coffee with all of you, and we couldn’t be more excited! This coffee is from the Arisarina Cooperative, located in the highlands of Gayo, Aceh Province Country of Indonesia. The coffee cherries are collected from the small villages of Syura Jadi, Suka Jadi, Mekar Jadi, Suka Ramai, and Bintang, with a total of 2,000 contributing farmers.

How we enjoy this coffee: V60 pour over or batch brew. This coffee is unique for its ability to shine at a heavy (high TDS) extraction, as well as a light extraction. In the cupping room we’re drinking a batch brew at a 1:17 ratio ground at a medium to fine coarseness. As a pour over, we’ve enjoyed a 1:16 ratio targeting a brew time of 3:30 minutes.