New Arrival
Sesongot Gayo
ripe mango, berry jam, funky, syrupy with chocolate finish
The Sesongot Winey Process is an experimental fermentation coffee created by Aulia Kahfi, owner of Rakyat Farm in Gayo, Sumatra. Named after the "Sesongot," a beautiful caterpillar native to Gayo that is commonly found hanging from coffee trees, this lot reflects Aulia's innovative approach to processing. Aulia, who placed 9th in the Sumatra Prestige Cup for his exceptional wet-hulled coffee, handpicks ripe red cherries or sources them from neighboring farmers. For this Winey lot, the cherries are washed, fermented for 20–25 days, washed again, and then slowly dried until they reach the ideal moisture content, producing a uniquely complex and fruit-forward cup.