Sesongot
Giling Basah
Light roast

Flavors: Grapefuit, brown spice, tamarind
Terroir: Sumatra, Indonesia
Producer: Aulia Kahpi, Rakyat Farm
Variety: Abyssinia, Ateng, Caturra, Gayo, Timtim, Typica
Altitude: 1300 – 1600 m
Process: Anaerobic Wet Hulled
Harvest: 2023
Roasting: Light
Net Weight : 220g
100 % arabica coffee

“Sesongot” is the name of a caterpillar native to Gayo, Indonesia, that often perches on coffee trees. Due to its unique appearance, the producer Aulia Kahfi decided to name his coffees that have been processed in an experimental and special way after this creature.

The majority of farms in Sumatra are small-scale, typically ranging between 0.5 to 2.5 hectares in size. While coffee remains the primary cash crop, many farmers also grow a variety of vegetables, maize, and fruit trees. The produce from these intercropped crops often plays a significant role in the family’s diet for the year.

The wet hulling process (giling basah) is unique to Indonesian coffee and likely started in Aceh during the late 1970s. Its popularity came from the need for quick payments among farmers and the lack of drying facilities to protect parchment coffee from the high humidity and unpredictable rainfall in Sumatra. Drying coffee in regions with constant humidity and unpredictable rainfall is challenging, making wet hulling the preferred method. (For more details, please clic here)

Aulia Kahfi’s meticulous coffee production process begins with handpicking ripe, red cherries, or purchasing them from neighboring farmers. He then ferments the cherries for 3 to 5 days before pulping them. Once pulped, the coffee is washed in clean water and fermented anaerobically for an additional 3 days. Following this, the parchment is skin-dried for several days before hulling. Finally, the coffee is dried on patio for an additional 4 to 8 days, with frequent raking to ensure uniform drying.

Minimum 7 days resting period after roasting date.