Sumatra Asman Arianto

Sumatra like you have never tasted before. Instead of traditional earthiness, expect an explosion of forest berries, candied orange, sweet spices, and velvety chocolate sweetness crafted by Cup of Excellence winner Asman Arianto. This coffee became bestseller at the start od this year and now it is coming back!

Flavor Profile: Jam, Spices & Pralines

This coffee immediately captivates with its intense aroma, high sweetness, and a full, jam-like body. Medium, pleasant candied-fruit acidity keeps the cup balanced no matter how you choose to brew it.

• On filter: Brings out a brighter, juicier profile dominated by orange peel, roasted chestnuts, and fresh forest berries.

• On espresso: Delivers a rich, syrupy texture bursting with sweet spices, candied fruit, cacao nibs, and nougat praline sweetness.

A Story of Resilience in the Aceh Highlands

Grown in Sumatra's renowned northern Aceh region, this coffee thrives on the volcanic slopes of the Barisan Mountains amidst lush rainforest. Behind this microlot is Asman Arianto, a Cup of Excellence winner, working alongside smallholder farmers from the Pantan Musara villages.

• Rebuilding through specialty coffee: Years ago, producers in Pantan Musara were displaced from their homes and land by a natural disaster. They rebuilt their lives and farms from the ground up with a dedicated focus on high-quality specialty coffee.

• True microlot traceability: While most smallholder coffee in Sumatra gets blended together, this microlot from Asman Gayo Mill preserves clear provenance and top-tier cup quality. Small farmers around Pantan Musara contributed to this beautiful lot.

Why It Tastes Nothing Like Typical Sumatra

Most Sumatran coffees undergo wet-hulling (Giling Basah) to speed up drying in the humid climate, imparting the region's signature earthy, herbal notes. Asman Arianto breaks tradition by processing this lot using the pure Natural method.

1. Rigorous sorting: Freshly harvested cherries—likely comprising common regional varieties such as Ateng, Bor Bor, Catimor, and Timor hybrids—are sorted in float tanks so only dense, ripe cherries move forward.

2. Slow sun-drying: Whole cherries are spread across raised beds and patios, rotated constantly for 30 to 40 days. This patient drying locks in the coffee's intoxicating sweetness and jammy body.