ABYSSINIA — Indonesia in collaboration with Mikael Jasin A bright and expressive Abyssinia from Pantan Cuaca Estate in Aceh, processed using CATUR’s Kamala anaerobic natural protocol. Full, structured, and lifted, showing a refined side of Indonesian coffee driven by precision fermentation and sustainable farming. CATUR’s philosophy is rooted in experimentation and uplift. Their name, drawn from the Sanskrit word for Four, reflects the company’s four core processing profiles, each developed to bring clarity and identity to Indonesian coffees. Since 2020, Mikael and Kenny Ang have traveled thousands of kilometres across the archipelago, working from the cherry level to introduce fermentation precursors, harvest maximization techniques, and structured post harvest protocols that address one of Indonesia’s biggest challenges, consistency. This lot comes from Pantan Cuaca Estate in Aceh, at 1500 to 1700 MASL. The estate is a model for sustainable coffee agriculture, built on the idea that high quality farming and environmental stewardship can coexist. Biodiversity, soil health, and forest preservation are central to the way the land is managed, creating a balanced ecosystem where coffee and wildlife thrive side by side. The varietal is Abyssinia, processed using CATUR’s Kamala protocol, an anaerobic natural method guided by custom fermentation precursors. Kamala, named after the lotus and the colour pale red, is CATUR’s exploration of what Indonesian coffees can become under experimental yet intentional post harvest techniques. Expect process forward clarity, spice-note aromatics, and a spectrum of lively, almost effervescent flavours with a full body. ABOUT THE COFFEE Details Origin Pantan Cuaca Estate, Aceh, Sumatra, Indonesia Farmer Pantan Cuaca Estate in collaboration with CATUR Coffee Company Variety Abyssinia Processing Kamala Anaerobic Natural Altitude 1500-1700 MASL Profile Tamarind, orange and dark fruits. FORM vs FUNCTION vs LESS WASTE We love good packaging design, but not waste. That’s why we aim for a balance between aesthetics and sustainability. Finding food-safe solutions that work across local and international recycling systems isn’t easy, but we take it seriously. For us, *reuse, reduce, recycle* is more than just a label. When ordering coffee, you can choose from three packaging types: A.M.O.C. JAR Made from fully recyclable PET. Lightweight, durable, and made to be reused endlessly. REFILL A low-waste option, vacuum-packed in thin, food-grade PP without a valve or zipper. About 40% lighter than standard bags and easier to recycle. These are not retail-friendly and may lose vacuum in transit—this doesn’t affect quality. Transfer to a container after opening. Not freezer-safe unless portioned first. KILO BAG For larger orders, we use high-barrier packaging that protects freshness and is recyclable under certain conditions. We chose it for both performance and environmental impact. You’ll find more on our packaging choices and sustainability approach on the <a href="https://amatterofconcrete.com/about-us/">about</a> page. ESPRESSO VS FILTER ROAST Our filter roasts are designed for clarity and expression, but they’re great for both filter and espresso brewing. In fact, we often prefer the brighter, more expressive profile they bring to espresso. Espresso roasts, on the other hand, are specifically developed for espresso brewing only. We don’t recommend using them for filter methods, as they’re tailored for higher extraction and a more classic cup profile. Choose based on your taste and brew method, but know we stand behind both. ROAST DATE All our coffees are shipped as fresh as possible, typically within a few days of roasting. We don’t sit on a lot of stock and roast multiple times a week, so what you receive has been roasted recently, usually no longer than a 7-10 days before shipping, but it could also be roasted and shipped the same day. You’ll find the exact roast date printed on the label. We recommend resting the coffee for a few days after roasting to allow it to degas and open up in flavour.