ACEH GAYO ESPRESSO CAPSULES

A washed Indonesian with Kenyan-like acidity, accompanied by a deep, rich body.

This washed Gayo-cultivar lot comes to us from a small mill in the Pegasing district of Takengon, in Sumatra’s coffee-famous Aceh region. The station acts as a hub for many smaller producers from surrounding villages, many of whom were displaced from their homes several years ago in the wake of a natural disaster. These producers have now rebuilt their lives and farms with a new focus on coffee.

Aceh Gayo has been fermented for 36 hours after depulping, before a quad-washing process. It is then spread in a drying house for a further two weeks.

ACEH GAYO ESPRESSO CAPSULES

A washed Indonesian with Kenyan-like acidity, accompanied by a deep, rich body.

This washed Gayo-cultivar lot comes to us from a small mill in the Pegasing district of Takengon, in Sumatra’s coffee-famous Aceh region. The station acts as a hub for many smaller producers from surrounding villages, many of whom were displaced from their homes several years ago in the wake of a natural disaster. These producers have now rebuilt their lives and farms with a new focus on coffee.

Aceh Gayo has been fermented for 36 hours after depulping, before a quad-washing process. It is then spread in a drying house for a further two weeks.