Sumatra Pantan Musara

Origin: Sumatra 

NOTES: Raw Sugar Cane, Dried Cranberry, Cantaloupe

Region: Pantan Musara, Pegasing, Takengon, Aceh

Farm: Various smallholder farmers

Varieties: Gayo 1, Gayo 2, Catimor, Abyssinia

Altitude: 1550 masl

Processing Method: Natural 

 This coffee comes from a small mill in the Pegasing district of Takengon, in
Sumatra's coffee-famous Aceh region. The mill serves several small coffee
producers within the Pantan Musara villages; several years ago, these producers
were dislocated from their homes and land because of a natural disaster, and they
have rebuilt their lives and farms with a new focus on coffee. Unlike the vast
majority of other Sumatran coffee receiving and processing centers, this mill is
producing Washed coffees, as well as Naturals.
Coffee is delivered to the mill by producers in the area, and for Washed coffees,
only fresh red cherries can be purchased. The Washed coffees are fermented for
36 hours after being depulped, then washed four times to remove the mucilage. It's
then spread into a drying house or on raised tables to dry for 14 days or so.

 

$21.00

Sumatra Pantan Musara

Sumatra Pantan Musara

Origin: Sumatra 

NOTES: Raw Sugar Cane, Dried Cranberry, Cantaloupe

Region: Pantan Musara, Pegasing, Takengon, Aceh

Farm: Various smallholder farmers

Varieties: Gayo 1, Gayo 2, Catimor, Abyssinia

Altitude: 1550 masl

Processing Method: Natural 

 This coffee comes from a small mill in the Pegasing district of Takengon, in
Sumatra's coffee-famous Aceh region. The mill serves several small coffee
producers within the Pantan Musara villages; several years ago, these producers
were dislocated from their homes and land because of a natural disaster, and they
have rebuilt their lives and farms with a new focus on coffee. Unlike the vast
majority of other Sumatran coffee receiving and processing centers, this mill is
producing Washed coffees, as well as Naturals.
Coffee is delivered to the mill by producers in the area, and for Washed coffees,
only fresh red cherries can be purchased. The Washed coffees are fermented for
36 hours after being depulped, then washed four times to remove the mucilage. It's
then spread into a drying house or on raised tables to dry for 14 days or so.