ACEH PANTAN MUSARA

Lemon Candy, Brown Sugar, Chamomile

This coffee is produced by Mr. Hamdan, a believer in constant experimentation and innovation, and in offering only the best coffees of Gayo. He was particularly interested in a traditional but long abandoned post-harvest processing technique, the ‘Dry Ivory.’ This method requires washed coffee to be dried in the shade under the zinc roofs without direct exposure to sunlight. This method was losing popularity due to its longer drying period hence, later pay day.

Through a modified version of Dry Ivory processing Mr. Hamdan helped gain recognition for Gayo coffees at a specialty coffee auction in Bali in 2010. With the help of his son, Mr. Hendra, he built a processing mill that now buys coffee cherries from fifty other fellow Gayo coffee farmers, subsequently growing the community as a whole. Cherry is handpicked on member farms. Upon delivery to the cooperative wet mill, the cherry undergoes a selection process.

Cherry is then pulped using a disc pulper. Beans are wet fermented for 12 hours and then soaked in clean water for 24 hours. Then the beans are dried on a patio for 14 days.

This coffee has a candy like flavor that reminds us of lemon candy, followed by a sugary sweetness that resemble brown sugar, and elegant finish of chamomile.

This coffee is produced by Mr. Hamdan, a believer of constant experimentation and innnovation, and in offering only the best coffees of Gayo. He was particularly interesed in a traditional but long abandoned post-harvest processing technique, the ‘Dry Ivory.’ This method requires washed coffee to be dried in shade under the zinc roofs without direct exposure to sunlight. This method was losing popularity due to its longer drying period hence, later pay day.

Through a modified version of Dry Ivory processing Mr. Hamdan helped gained recognition for Gayo coffees at a specialty coffee auction in Bali in 2010. With the help of his son, Mr. Hendra, he built a processing mill that now buys coffee cherries from fifty other fellow Gayo coffee farmers, subsequently growing the community as a whole.