Sumatra Pack
Sumatra Pack
We are excited to share our first coffees from Aulia through the Sumatra Pack, offering two distinct processes from a single producer.
This is an invitation to explore the subtle differences in the cup and to experience a fresh look on Indonesian coffee.
250g portions of each coffee included.
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Character
Character
Rakyat, Indonesia, Anaerobic Honey
Honeyed sweetness and Korean pear.
Rakyat, Indonesia, Anaerobic Natural
juicy guava and lavender florals.
Brewing
Brewing
Recommended for espresso and filter.
Resting
Resting
We recommend resting our coffee inside its sealed bag for a minimum of 21 days to enjoy the best results.
Exploring Indonesian Coffee
Indonesia has a long history of coffee cultivation, yet it is often overlooked by the specialty market. Known mainly for its traditional wet hulling, the country’s potential for clarity and refinement is only beginning to be recognised. This season, we were struck by the nuance and balance found in Aulia Kahpi’s anaerobic natural and anaerobic honey lots.
Aulia grows coffee on Rakyat Farm, which he inherited from his family. In 2019, he placed ninth in the Sumatra Prestige Cup for his wet hulled coffee. Since then, he has expanded his work, collecting ripe cherry from neighbouring farmers and refining his approach.
His experimental range, Sesongot, takes its name from a native caterpillar found among the coffee trees, reflecting the individuality behind his work.
We are excited to share our first coffees from Aulia through the Sumatra Pack, offering two distinct processes from a single producer. This is an invitation to explore the subtle differences in the cup and to experience a fresh look on Indonesian coffee.
Rakyat, Indonesia, Anaerobic Honey
Aulia handpicks ripe red cherries and sources additional cherry from trusted neighbouring farmers. The coffee undergoes a 24-hour fermentation, with fresh water introduced every 12 hours to maintain a clean, controlled process. After pulping and straining for around six hours, it ferments again for three to seven days, developing a layered complexity. The parchment, still carrying some mucilage, is then laid on patios to dry. Aulia rakes it frequently, ensuring an even and gradual drying that takes between twelve and twenty-five days.
Rakyat, Indonesia, Anaerobic Natural
Aulia handpicks ripe red cherries and sources additional cherry from neighbouring farmers who share his careful approach. After a 24-hour fermentation with water refreshed every 12 hours, the whole cherry is laid out on patios to dry. Aulia rakes it frequently, encouraging an even, steady process that preserves the fruit’s clarity and character.