Sweet currant notes with juicy raspberry-like acidity and raisin sweetness.
Regular price€19,00
€76,00/kg
Tax included.
Farm: Enzo Sauqi • Central Sumatra Coffee
Region: Gayo, Aceh
Altitude: 1400 MASL
Varieties: Abbysinia, Bourbon, Ateng
Process: Natural
Natural Process
The cherries are carefully selected, and fully ripe cherries are then placed on raised beds to dry. The cherries are turned every few hours to ensure even and thorough drying, typically taking 4-6 weeks. However, for this particular lot, the drying process takes eight weeks.
Central Sumatra Coffee
Enzo Sauqi
Central Sumatra Coffee is a private, family-owned coffee producer and processor located in the Sumatra region of Indonesia. They own a single farm estate in three different regions across Sumatra. Enzo Sauqi is the man behind Central Sumatra Coffee. He has a big vision for the land he has built and nurtured for years and is dedicated to producing the highest quality cherries and processing them at their finest. Enzo and his team devote most of their time and effort to producing the best quality coffee beans with special post-harvest processing treatment from their farms.
Central Sumatra Coffee aims to focus on quality, which requires meticulous attention and processes, expanding from a classic wet-hulled process to a more sophisticated processing method through continuous learning and experimentation. With direct control from the plants up to the end of the coffee processing value chain, Enzo Sauqi and his team at Central Sumatra Coffee have full control throughout the process, especially in the crucial part of the selection of cherries and the cultivation of coffee plants.
Throughout the journey, Enzo and his team believe Indonesia is becoming more prominent in the specialty market. It is very exciting to see Indonesia, with such diverse origins and history, produce a more beautiful and delicious cup of coffee. Central Sumatra Coffee seems enthusiastic about the future and is incredibly committed to producing high-quality coffee.
Enzo Sauqi and his team prioritise quality through constant improvement in quality, sustainability, and traceability.
Coffee variety
Indonesia local variety
Andungsari
Andungsari (also known as Andung Sari and Andong Sari) is a dwarf coffee plant. It was initially developed through a selection of Catimor plants by the Indonesian Coffee and Cocoa Research Institute. Andungsari grows best above 1,250 MASL.
It has high productivity (2.5 tonnes per hectare) and an excellent cup profile. However, it require a lot of care. Today, this variety is grown widely in Kayo Aro in the province of Jambi, Sumatra.
Sigararutang
An improved Ateng selection of Timor variety with Bourbon reportedly. The specifics are a little doubtful (Timor x Bourbon) as it is not the result of a plant breeding program, but a selection from North Sumatra, Tapanuli area. It was said to be discovered in 1988 in a coffee farm owned by Opung Opan located in Batu Gajah Hamlet, North Paraningan Village, Lintongnihuta District according to local farmers. What is sure is that Sigarar Utang translates as “Repay The Debt!” in Batak language.
