Origin: Gayo, Sumatra, Indonesia
Producer: Small farmers in the village of Wih Ilang
Cultivation altitude: 1600-1700 m
Varieties: Typica, Catimor, Bourbon, S795
Process: Giling basah
Harvested: 2023/2024
At altitudes between 1,600 and 1,700 meters in the Gayo region of North Sumatra, small-scale producers in the village of Wih Ilang grow Arabica varieties such as Typica, Catimor, Bourbon and S795. The coffee is processed using the Indonesian method of Giling Basah, or wet-hulling – a unique process that leaves its mark on the texture, moisture balance and cup character of the green coffee.
In Giling Basah, the mucilage is removed by fermentation and washing, but unlike traditional washed coffee, the beans are only dried to around 30-35% moisture before they are shelled and have their parchment skin removed. They are then dried further in open, humid environments. The result is a green coffee with lower density, high porosity and a particularly heavy body in the cup – great for both full-bodied filter roasts and powerful espresso.
Roasted with precision, this coffee can lift notes of cedar, dark chocolate, toffee and dried spice – particularly clove. The berry depth is restrained but adds structure, and the lingering aftertaste makes it well suited to brewing styles that require body and balance rather than acidity. A Grade 1 raw coffee from Sumatra, where traditional processing gives an expression as robust as the region itself.
This green coffee arrived at the roastery on March 4, 2025 and is from the 2023/2024 harvest. The age of the raw coffee is reflected in the pricing.
€16.50
€16.50
Out of stock
