Sesongot Gayo 200g

In stock
Sesongot Gayo 200g
Roasting profile

Country: Indonesia

Region: Sumatra

Farm:Rakyat Farm and about 15 neighboring outgrowers

Owner: Aulia Kahpi

Varietal: Gayo, Ateng, Abyssinia

Altitude: 1300-1600 m

Process: Anaerobic Honey

In our opinion: Black Tea, Sour Candy, Grapefruit


About this Coffee

'Sesongot' is the name for a beautiful caterpillar native to Gayo that is commonly found hanging about in the coffeetrees. Aulia chose to name his experimentally and special processed coffees after the creature due to its unique and very special appearance!

In 2019, Aulia Kahfi place 9 in the Sumatra Prestige Cup for his excellent Wet-Hulled lot.

Aulia cultivates coffee on Rakyat Farm, which he inherited from his family. He has been involved in coffee production since his early teens but has always had an unique interest in specialty coffee. Since specialty coffee was not in high demand in his area during his teenage years, Aulia spent several years mining and selling Vesuvianite, a precious stone often found near volcanoes. He has since returned to coffee production.

Now in his early thirties, Aulia is entrepreneurial and enterprising. Using an old van or his friend’s car, he hasexpanded his business by purchasing a few bags at a time from neighboring farmers. He collects and processes ripe cherry from farmers in the Lukup Sabun, Pantan Sile and Ratawali neighborhoods. He’s also recently started buying cherry from Gegarang (Jagong Jeget).


Harvest & post-harvest

Aulia selectively handpicks ripe, red cherry, or purchases cherry from neighboring farmers. He ferments cherry for 24 hours, changing the water every 12 hours. Following fermentation, Aulia pulps and then strains coffee for about 6 hours before fermenting coffee again for 3 to 7days. Then, he lays parchment and remaining mucilage on patios to dry. Aulia rakes parchment frequently to ensure even drying. It takes approximately 12 to 25 daysfor parchment to dry.


Coffee in Indonesia

Indonesia has a long coffee producing history, but recently their coffees have been overlooked by the specialty market. Thanks to our innovative and ever-expanding supply chain, we are proud to bring you high-quality coffees from many of Indonesia’s unique regions, accompanied by in-depth traceability information.

Indonesia is perhaps best known for its unique wethulling process (giling basah). Though its exact originsare unclear, wet hulling most likely originated in Acehduring the late 1970s.

Wet hulling’s popularity can be attributed to producers’need for prompt payments. It was also adopted specifically by many producers who lacked the drying infrastructure that was needed to shelter drying parchment from the high humidity and inconsistent rainfall typical in Sumatra. At higher elevations with constant humidity and unpredictable rainfall, drying can prove to be slow, risky and difficult.

Roasting profile
Article No.
200 g/pcs
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