Indonesia Funky Wine Winey Process

Concept Coffee Roasters Indonesia Funky Wine with Winey processing

SCA: 87 pts.

Experience the vibrant, untamed notes of natural wine and juicy pineapple, leading to a finish with a deep, grounding hint of cocoa. This is a truly unique cup.

Flavour notes: natural wine, pineapple, grapefruit, cocoa

Origin:

In 2019, Aulia Kahfi placed 9th in the Sumatra Prestige Cup for his excellent wet-hulled coffee. We are delighted to continue our collaboration and further purchases from him.

Aulia grows coffee on Rakyat Farm, which he inherited from his family. He has been involved in coffee production since his early teens, but has always been particularly interested in specialty coffee. As specialty coffee was not in high demand in his region during his upbringing, Aulia spent several years extracting and selling vesuvianite – a precious gemstone often found in volcanic areas. However, he eventually returned to coffee.

Today, in his early thirties, Aulia is entrepreneurial and full of initiative. Using an old van or a friend's car, he has expanded his business by buying small batches of coffee from local farmers. He collects and processes ripe coffee cherries from producers in the areas of Lukup Sabun, Pantan Sile and Ratawali, and has recently also started buying cherries from the Gegarang (Jagong Jeget) region.

Processing and Flavour Notes:

5 days of fermentation

Most farms in Sumatra are small, averaging 0.5 to 2.5 hectares. Coffee is usually the main source of income for farmers, but many practice intercropping, planting coffee alongside vegetables, corn, and fruit trees. These additional crops are a significant part of the families' annual food supply.

Aulia hand-selects ripe, red coffee cherries or buys them from neighbouring farmers. For this "winey" lot, the cherries are first washed and then fermented for 20–25 days. After fermentation, the cherries are rinsed again and spread out for slow drying until they reach the appropriate moisture level. During drying, Aulia regularly rakes the coffee to ensure even drying and stable bean quality.

Abyssinia is an Arabica variety introduced to Indonesia from Ethiopian genetic material, valued for its long beans and potential for clean, complex flavour profiles.

Ateng is a popular, high-yielding Arabica and Robusta hybrid (Catimor), widely grown in Sumatra. It is highly disease-resistant and contributes a distinct, deep, earthy character to the coffee.

Gayo is not a specific botanical variety, but rather a term for Arabica coffees originating from the Gayo highlands in Aceh, Sumatra – a region with high altitudes and volcanic soils. These coffees often feature a full body and classic earthy and spicy notes.

Packaging:

250g of coffee beans in an elegant jar