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.
The Story
In Sumatra’s Gayo highlands, Aulia Kahfi grows coffee on Rakyat Farm, the land he inherited from his family. Coffee has been part of his life since his early teens, although his path briefly took him elsewhere: mining and selling vesuvianite, a gemstone found near volcanoes, before returning to the farm.
Today, his work reaches beyond his own trees. Travelling in an old van or a borrowed car, Aulia collects ripe cherries from neighbouring growers, bringing together coffee from small farms sitting 1,300–1,600 metres above sea level.
For his Sesongot Winey lot, the cherries are washed before undergoing 20–25 days of anaerobic fermentation. They are then washed again and spread out to dry slowly, with frequent raking to keep drying even. It is a patient process that produces a distinctly fruity coffee.
The name comes from a striking caterpillar found among Gayo’s coffee trees. Aulia chose it for his experimental coffees—a small detail from the farm that gives this lot its own identity.
How We Brew It
Filter : 16g in, 225g out, 2ใ00-2ใ05 min
water temperature : 90°C
Comandante C40 : 23 clicks
Best For
- Filter