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Asman Gayo Mill

This is our very first Indonesian feature! It’s grown in the volcanic soils and rainforest-filled mountains of the Sumatra island. We’ve found flavours of frangipane, violet, and shortbread.

Body     Acidity

Roasted omni for filter and espresso

Well, this is quite something. It’s our first Indonesian coffee!

The Asman Gayo mill is located in the Pegasing district of Takengon, in the Aceh region north of the Sumatra island. This area is an incredible region for coffee production. Its geography is very diverse; it is surrounded by beaches, and the Barisan Mountains comprise the inner two-thirds of the area. The rest is quite swampy, featuring Lake Taboa (the largest volcanic lake in the world). Coffee cherries grow in the volcanic soils of those medium-height mountains amongst the rainforest.

The Asman Gayo mill serves several small producers within the Pantan Musara villages who relocated there after a natural disaster in their hometown area and rebuilt their lives and farms with a new focus on coffee. Unlike most other Sumatran coffee receiving and processing centres, this mill produces washed and natural process coffees.

General info about Sumatran coffee

Before the 1970s, coffees in Sumatra were processed in the two most commonly found methods worldwide: washed and natural. In the 1970s, Japanese interest in Sumatran coffees led to the introduction of the ‘wet-hulled’ process (locally known as Giling Basah), a unique style of handling and drying. This process, together with the influence of the island’s climate and the features of the varietals, is largely responsible for Sumatran coffees’ unmistakable characteristics: earthy, savoury, somewhat vegetal or herbaceous flavours and a greenish-blue hue.

In Sumatra, coffee farmers will typically harvest their coffee cherries and depulp them by hand at their farm or home. The coffee then dries for a very short time and is brought either to a coffee marketplace or to a ‘collector’ or collection point, where the beans are purchased at anywhere from 30–50% moisture, with their mucilage still partially intact. The coffee is then combined and hulled (has its parchment removed) while it is still in this high-moisture state. The coffee is then dried to the more commonly globally accepted 11–13% moisture to prepare for export.

While there is some experimentation currently being done with large-scale washed coffee for export, most of it is for local consumption. The wet-hulled process was developed specifically to speed up drying and efficiency in a climate that sees heavy rain and clouds most of the year. Removing the parchment layer allows the coffee to dry much faster on patios or tarps even in these conditions.

Microlots from Sumatra are most commonly traceable to the mill level but occasionally traceable to the producer. Because of the generally small size of farms in Sumatra, most producers’ coffee is blended with that of other smallholders.

Due to the humid climate and cloud cover commonly found over the island of Sumatra, washed coffees are rarely produced. When they are, however, they are typically delivered to a central processing unit or mill in their cherry form, where they will be depulped and fermented in open-air tanks for up to 36 hours before being washed clean. Drying may occur on raised beds, parabolic or solar dryers, or tarpaulins.

Although this offering is not traceable to specific varieties, it is likely comprised of the most common varieties grown in Sumatra: Ateng, Bor Bor, Catimor, and Timor hybrids.


All the images and information about this coffee and its producers have been kindly shared by the importer, Cafe Imports, and edited by us, Sample Coffee (unless linked to or credited otherwise).

Resting beans inside the sealed bag helps develop peak flavours and acidity

Learn how long and why you should wait in our brewing window recommendations.

Try our step-by-step recipes and videos

Our recipes are easy to follow and designed to bring the best out of our coffee. Find your favourite method on our brew guides collection or test a new one—and if you have any questions, ask us anytime at [email protected].


Asman Gayo Mill




Aceh, Sumatra


1300-1650m above sea level


Ateng, Bor Bor, Catimor, and Timor





Tasting notes

Frangipane, violet, shortbread

Roast style



Ateng varietal

Ateng is a commonly used name that describes Catimor varieties planted on Sumatra and other Indonesian islands.

Bor Bor varietal

A name sometimes used in Indonesia to commonly refer to the Timor Hybrid varietal.

Catimor varietal

A hybrid variety of the Caturra and the Timor Hybrid (resistant to coffee leaf rust due to its Robusta genetic roots).

Timor varietal

Also sometimes called ‘Timor Hybrid(s)’.

According to World Coffee Research, “Timor Hybrid is a natural cross between C. arabica and C. canephora (Robusta) that appeared spontaneously on the island of Timor in 1920s. Its Robusta genetics conferred rust resistance into the variety.”

The location

Coffee from Indonesia

We’re still adding details for Indonesia – check back soon

The Aceh, Sumatra region of Indonesia

We’re adding details for Aceh, on the Indonesian island of Sumatra – check back soon

Farm processes

Washed process

Machines are used to remove the flesh from the coffee cherry before being fermented in water, washed again, and finally sun dried. This process tends to result in more distinct, cleaner flavours.

Coffee delivery: coffee in resealable bag and farm information card

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