Sesongot
Winey anaerobic
Light roast

€16,00

An extended anaerobic lot from the Gayo highlands of Sumatra, by producer Aulia Kahfi. Deep, round and unapologetically fermented: ripe black cherry and a boozy, wine-like aroma from the long fermentation lead the way, closing on a long dark chocolate finish.

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Black cherryWineyDark chocolate

Origin

Indonesia

Terroir

Bebesen, Central Aceh, Sumatra

Producer

Aulia Kahfi, Rakyat Farm

Process

Extended anaerobic

Species

Arabica

Varietal

Abyssinia, Ateng, Caturra, Gayo, Timtim, Typica

Altitude

1300 – 1600m

Roast

Light

Brew it with

Espresso

Filter

Auto machine

Made for filter. Also great as espresso on a quality machine. Not recommended for automatic machines.

Named after a caterpillar from the Gayo highlands

In the Gayo highlands, the sesongot is a striking caterpillar often found hanging in the coffee trees. Aulia Kahfi chose its name for his experimental lots, and this “Winey” one is the third harvest we bring to Belgium.

Producer

From precious stones back to coffee

Aulia grew up on Rakyat Farm, inherited from his family. Drawn to specialty coffee before there was any local demand for it, he spent several years mining vesuvianite, a stone found near volcanoes, before returning to the trees. In 2019, one of his wet-hulled lots placed 9th at the Sumatra Prestige Cup.

Origin & Farm

Fifteen neighbours, a few bags at a time

Now in his early thirties, Aulia buys ripe cherry from about fifteen smallholders around Bebesen, collecting it with an old van or a friend’s car. Farms here average about one hectare, with coffee grown alongside vegetables, maize and fruit trees that feed the families through the year.

Coffee drying above Lake Laut Tawar, Gayo highlands

Coffee drying under a greenhouse tunnel, raked by hand

Process

Extended anaerobic, 20 to 25 days

Ripe cherries are hand-picked and washed, then fermented for 20 to 25 days. They are washed again and laid out to dry slowly, raked frequently so every bean dries evenly. The long fermentation is what gives this lot its boozy, wine-like character.

Cup Profile

Black cherry, boldly boozy

Expect ripe black cherry up front, then an intense, boozy sensation reminiscent of red wine, born from the extended fermentation, and a long dark chocolate finish. A cup to take slowly.

Black cherries and dark chocolate in an amber glass beside a Sesongot Winey box

Why we love it

“Deep, round and comforting as the days grow colder. A cup to curl up with, and your best friend for the winter ahead.”

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Ships fresh, roasted to order in Belgium.

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Minimum 7 days resting period after roasting date We strive to provide coffee that’s both fresh and properly rested. This coffee reaches its peak between 1 and 10 weeks after roasting, and stays delicious for 3 months or longer when vacuum-sealed or frozen.

Weight	0,250 kg
Grind	Whole beans, French Press, V60, Automatic Dripper, Moka Pot, Espresso
Weight	1kg, 220g

Drip Bag Sesongot | Winey anaerobic

Sesongot
Winey anaerobic
Light roast