Indonesia Wine | Aceh

Tasting Notes | Jasmine · Red Wine · Honeysuckle · Sweet

Country | Indonesia
Region | Aceh
Elevation | 1550 masl
Producer | Smallholder Producers
Variety | Typica, Abyssinia, Catimor, P-88
Process | Anaerobic Natural “Wine” (25 Day Fermentation)
Aspects | Smallholder Farms · 25 Day Fermentation
Roast | Nordic Light

A deep and aromatic expression from Aceh

Indonesia Wine

This coffee comes from smallholder producers in the Aceh province of Sumatra, Indonesia—grown in the Sintep and Kenawat sub-districts near a central inland lake. The region’s humid climate, high elevation, and fertile soils provide an ideal environment for cultivating expressive and complex coffees.

Unlike traditional Sumatran coffees, which are typically wet-hulled, this lot undergoes an extended anaerobic natural process. The result is a profile that moves away from earthy characteristics and toward a more structured, fruit-forward expression.

Varieties

This lot is composed of a mix of Typica, Abyssinia, Catimor, and P-88—representing the diverse genetic landscape of coffee in Aceh. These varieties, shaped by decades of cultivation and adaptation, contribute to a layered and dynamic cup profile.

Process

Anaerobic Natural “Wine” (25 Day Fermentation)

1. [Harvest] Ripe cherries selectively picked by smallholder farmers.
2. [Sorted] Cherries washed and cleaned to remove debris.
3. [25 days] Sealed anaerobic fermentation in airtight containers.
4. [Rinsed] Light washing post-fermentation.
5. [Drying] Dried to 12–13% moisture before milling.
6. [Milled] Sorted and prepared for export.

Fermentation & conditioning time: 25-day anaerobic fermentation + controlled drying

The Cup

The cup opens with jasmine and honeysuckle, carrying a lifted floral structure. As it develops, a distinct red wine character emerges—rich and aromatic—balanced by a soft, underlying sweetness. The finish is smooth and lingering, with a composed, fruit-forward depth.