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Sumatra Gayo Lues Cike

Fruit and earth tones are undeniable, rustic grape, raspberry wine, accented by herbal and foresty notes typical of wet hull processing. Full City roasts have earthy chocolate notes, dark berry and a cantelope accent. City+ to Full City+.
Out of stock
87.1
  • Process Method Giling Basah
  • Cultivar Typica
  • Farm Gate Yes
Region Kerinci, Jambi Disctrict
Processing Giling Basah
Drying Method Patio Sun-Dried
Arrival date City+ to Full City+
Lot size 100
Bag size 60
Packaging GrainPro liner
Farm Gate Yes
Cultivar Detail Ateng, Bergendal, Djember
Grade 1
Appearance .6 d/300gr, 16-18 screen; incredibly clean sort for Sumatra
Roast Recommendations City+ to Full City+
Country of Origin Sumatra
Recommended for Espresso Yes

This Gayo Lues lot is a blend of coffee from small producers in the highland area of Pantan Cuaca. In a system where farmers sell to local collector, much rides on the long-standing relationships between the two parties, and the collector is really the key person to determine coffee quality. A good collector buys coffees direct, such as in this relationship, rather than in the local village coffee markets where quality is low, processing of the coffees haphazard, and everything gets mixed together. Average altitude in the region ranges from 1300 - 1500 meters, and the typical varietals grown are Ateng Bergendal, and Jember. These varietals tend to produce an earthy, low-toned cup. But more than varietal, the process "Giling Basah" has more to do with what is thought of as a "typical" earth-toned Sumatran profile. It starts on the small-holder farms, where they pick the coffee and pulp off the fruit skin in a hand-crank machine. Then most farmers ferment the coffee in small containers to break down the fruity mucilage layer, others simply leave the bags of cherry intact overnight and pulp in the morning. The coffee is dried for a few hours on tarps or concrete, sold to the coffee collectors, and then transported to their mill and warehouse facility where it will be processed and stored until time of export. Yes, it's a rough road for coffee, but the best examples of this are some of the most complex coffees we carry.

Cike is fruited from the outset, a rustic berry smell emits from the ground coffee, along with a green pete-y scent. Both our City+ and Full City roasts had this fruit-forward and herbaceaous/earthy mix in fragrance and aroma, and breaking through a wetted crust you get a rush of cooked fruit and tarragon, and an earthy sweetness underneath. "Rustic grape" was one of the first adjectives to pop into my mind when sipping the brewed coffee, both fruit and earth tones are undeniable. The cooled cup has luscious grape flavors at City and City+, as well as a raspberry wine note. This fruit-forard side takes the edge off of the rustic qualities that come with wet hull processing, though I personally enjoy the herbal and foresty notes of a quality Aceh coffee such as this. They make for some of the most complex coffees we carry, and this lot is definitely one of the better we've had in a while. Full City roasts have earthy chocolate notes, along with more dark berry and an unexpected flavor of ripe cantelope, the mix of rustic fruit and chocolate lingering long in the aftertaste.