Artboard 3.pdf (21).jpg
Artboard 3.pdf (21).jpg

Candy Cane - Sumatra Aceh

from €20.00

This natural microlot from the Asman Gayo Mill in Sumatra’s Pegasing district showcases a rare style for the region. Instead of the traditional wet-hulling method, the cherries are fully sun-dried in their fruit, resulting in a remarkably clean and vibrant cup. Managed by Cup of Excellence winner Asman Arianto and produced in collaboration with smallholder farmers of the Gayo Highlands, most of them women, this lot highlights a new chapter for Sumatran coffee: bright fruit clarity, layered sweetness, and a modern expression of one of Indonesia’s most iconic growing regions.

size:
Grind size:

This natural microlot from the Asman Gayo Mill in Sumatra’s Pegasing district showcases a rare style for the region. Instead of the traditional wet-hulling method, the cherries are fully sun-dried in their fruit, resulting in a remarkably clean and vibrant cup. Managed by Cup of Excellence winner Asman Arianto and produced in collaboration with smallholder farmers of the Gayo Highlands, most of them women, this lot highlights a new chapter for Sumatran coffee: bright fruit clarity, layered sweetness, and a modern expression of one of Indonesia’s most iconic growing regions.

  • Sweetness: Cherry
    Acidity: Plum
    Aftertaste: Peppermint

  • Origin: Sumatra
    Region: Aceh
    Farm: Asman Gayo Mill
    Variety: Ateng, Bor Bor, Catimor, and Timor
    Process: Aurinkokuivattu / Natural

  • PROCESSING

    This natural microlot is processed at the Asman Gayo Mill in the Pegasing district of Takengon, within Sumatra’s coffee-famous Aceh region.
    Ripe cherries are hand-sorted for quality and ripeness before being rinsed and dried on raised beds or patios for 30–40 days, depending on weather.
    They are turned frequently to ensure even drying and prevent overfermentation.

    Unlike most Sumatran coffees, which are traditionally wet-hulled (Giling Basah)—this lot follows a fully natural process, resulting in a cleaner, fruitier, and more vibrant profile with balanced sweetness and depth.

    HISTORY

    The Asman Gayo Mill is managed by Cup of Excellence winner Asman Arianto and serves several smallholder producers in the Pantan Musara villages.
    Many of these farmers were displaced from their homes years ago by a natural disaster and have since rebuilt their lives through coffee farming.

    The mill has become a beacon of quality and innovation in a region long dominated by wet-hulled processing. By introducing washed and natural methods, Asman and his team have demonstrated that Sumatra’s terroir can yield clean, bright, and fruit-forward coffees, challenging old stereotypes of “earthy” Sumatran flavor.

    The Gayo Highlands’ volcanic soils, abundant rainfall, and surrounding rainforest ecosystem create a unique environment where smallholder producers — 80% of whom are women — grow coffee in harmony with nature.