caffè specialty

INDONESIA
Asman Arianto

 

This microlot of specialty coffee was cultivated on the lands of Delen Ali Gogo in the town of Pantan Musara in the northern part of Sumatra, Indonesia. Sumatra represents one of the most interesting Indonesian regions in terms of coffee.
After the harvest, the farmers hand the coffee cherries to Asman Arianto who processes them with the washed method in his Ribang Gayo Musara cooperative.

Typology: Specialty
Region: Indonesia – northern Sumatra, Aceh Tengah, Pegasing Sub-district, Pantan Musara Village
Altitude: 1.500 -1.700 m s.l.m.
Producer: Delen Ali Gogo of the Pantan Musara Village
Washing station: Ribang Gayo Musara Cooperative by Asman Arianto
Cultivar: Arabica – Ateng, Abyssinia, TimTim, Gayo 1 & 2
Harvest: Picking (manual) May/June 2019
Processing method: Fully washed

Importatore

Imported by:
32Cup

Green coffee lot:
2019

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Profilo organolettico

Sensory analysis:

Sweet, cooked apples and cane sugar.
Fruity cup, balanced profile and medium body

Cupping Score:
86/100

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Roasted by:
ORSO LABORATORIO CAFFÈ
Turin (Italy)

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INDONESIA

Arabica coffee culture was introduced to Indonesia by the Dutch in the 17th century. At that time it became the largest coffee-producing country where the plant grew in large plantations. After an epidemic of one of the most common diseases in the coffee plant, the coffee leaf rust, these plantations had to be converted by the state to the cultivation of Robusta (Coffea Canephora) which is more resistant and thus, reached 90% of the total Indonesian coffee production. Today the Arabica variety is coming back with numerous cultivars (about 20), the coffee is grown in small plantations with a surface area of ​​about 1 hectare.
Indonesia, a country made up of many small islands, features a great diversity of landscapes and crops. This diversity of terroir allows the production of very different coffees with special characteristics. Over the past 5 years, aware of the growing demand for large quantities of high-quality coffee, many processing centers have specialized in the production of specialty coffee.

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DELEN ALI GOGO

Delen Ali Gogo is a farmer from the village of Pantan Musara located in the center of the Aceh region. The village is located on a plateau at 1650 m above sea level. Delen cultivates and takes care of the coffee plants housed in his lands where the cool climate allows a slow and perfect maturation of the coffee cherries, with full development of the aromas and strong sugar content. Delen owns a 1.5 hectare land where banana trees grow alternately with coffee plants to provide enough shade.

THE RIBANG GAYO MUSARA COOPERATIVE

Asman Arianto created the Ribang Gayo Musara cooperative in 2018. Like many Indonesians, Asman was not originally from Aceh Tangah, but he moved to the region many years ago. Here he worked for 21 years in the selection and process of commercial coffee with the washed method. When founding the Ribang Gayo Musara cooperative, he decided to focus on exceptional coffees, working only with high-quality fruits grown by small producers. The washed coffees were joined by others processed with other methods such as Natural and Honey. Asman pays the producers for each delivery of the cherries, but at the end of each harvest and after selling the processed coffee to a coffee buyer, Asman manages to evaluate the true price of the coffee and distributes the profits to the farmers. Thanks to the profits of the 2019 harvest, he was able to pay the members of the cooperative a second time at the price of 500 rupees per kilo (about 3 euro cents). For the year 2020, major works are planned in the processing station and, the washing systems will all be replaced with new equipment.

THE PROCESS

This microlot of Arabica was processed with a washed method. The cherries are harvested by hand when they are perfectly ripe and are brought to the cooperative for processing. Once delivered, they undergo a very strict selection to ensure quality. The cherries are then stripped with the help of a machine. The beans are fermented in water for 12 hours and then left to soak for another 24 hours. Finally, they are dried on raised beds on covered terraces during the next 14 days.

THE WORK CONTINUES IN EUROPE

At the end of the process the beans are divided into bags of 60 kg each using the Grain Pro, or a special polymeric bag contained in the traditional jute with the aim of protecting the coffee beans and controlling the humidity level. This batch of the 2019 harvest reached Europe thanks to the selection of the 32Cup importer and is one of the first specialty coffees roasted by Orso with the new digital control toaster inaugurated a few months ago. The result in the cup is extraordinary featuring floral hints and notes of cooked apples and brown sugar.

Photo credit: 32CUP

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DISCOVER THE AVAILABLE FORMATS
OF GROUNDtoENJOY WITH INDONESIA ASMIAN ARIANTO COFFEE ROASTED BY ORSO LABORATORIO CAFFÈ
AVAILABLE FOR POUR-OVER & CLEVER DRIPPER

COFFEE BREWING

The INDONESIA Asman Arianto is available
in the GROUNDtoENJOY format
for different brewing methods.
Choose your favorite and follow the tutorial
to prepare this extraordinary coffee.

  • French Press
  • Pour-Over
  • Chemex
  • Clever
  • Aeropress
  • Syphon
  • Cold Brew
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