Specialty Coffee Sumatra Asman Gayo Mill

The beans are processed by Asman Gayo Mill, a small mill run by Asman Arianto, a producer and Cup of Excellence winner. The mill collaborates with a group of small, local farmers from the surrounding villages of Pantan Musara. Many of these farms have been rebuilt after previous natural disasters, and coffee has become a new foundation for stability and development for the local community.

Unlike most Sumatra coffees, which are traditionally processed using the wet-hulled method (giling basah), Asman Gayo Mill specializes in washed processing. In the humid, mountainous climate of northern Sumatra, this process requires great precision and patience. The cherries arrive at the mill as fresh cherries, where they are depulped, fermented in open tanks, and then thoroughly washed and dried on raised tables and in solar dryers.