{"success":true,"data":[{"name":"ABYSSINIA Indonesia — Catur/Pantan Cuaca Estate","roaster":"A Matter of Concrete","url":"https://amatterofconcrete.com/product/abyssinia-indonesia-catur-pantan-cuaca-estate/","image_url":"/static/data/roasters/a_matter_of_concrete/20260105/abyssinia_indonesia_catur_pantan_cuaca_estate_anaerobic_natural_155040.png","description":"ABYSSINIA — Indonesia in collaboration with Mikael Jasin\n\nA 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.\n\nCATUR’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.\n\nThis 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.\n\nThe 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.\n\nABOUT THE COFFEE\n\nDetails\n\nOrigin\nPantan Cuaca Estate, Aceh, Sumatra, Indonesia\n\nFarmer\nPantan Cuaca Estate in collaboration with CATUR Coffee Company\n\nVariety\nAbyssinia\n\nProcessing\nKamala Anaerobic Natural\n\nAltitude\n1500-1700 MASL\n\nProfile\nTamarind, orange and dark fruits.\n\nFORM vs FUNCTION vs LESS WASTE\n\nWe 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.\n\nWhen ordering coffee, you can choose from three packaging types:\n\nA.M.O.C. JAR\n\nMade from fully recyclable PET. Lightweight, durable, and made to be reused endlessly.\n\nREFILL\n\nA 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.\n\nKILO BAG\n\nFor 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.\n\nYou’ll find more on our packaging choices and sustainability approach on the about page.\n\nESPRESSO VS FILTER ROAST\n\nOur 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.\n\nEspresso 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.\n\nChoose based on your taste and brew method, but know we stand behind both.\n\nROAST DATE\n\nAll 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.\n\nYou’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.","origins":[{"country":"ID","region":"Aceh","producer":"Pantan Cuaca Estate","farm":"Pantan Cuaca Estate","elevation_min":1500,"elevation_max":1700,"latitude":0.0,"longitude":0.0,"process":"Anaerobic Natural","variety":"Abyssinia","harvest_date":null,"fob_price":null,"farm_gate_price":null,"price_paid_to_producer":null,"price_currency":null,"importer_name":null,"variety_canonical":["Abyssinia"],"country_full_name":"Indonesia"}],"is_single_origin":true,"price_paid_for_green_coffee":null,"currency_of_price_paid_for_green_coffee":null,"roast_level":"Light","roast_profile":"Filter","price_options":null,"price":10.1,"weight":100,"currency":"EUR","is_decaf":false,"cupping_score":null,"tasting_notes":[{"note":"Tamarind","primary_category":"Fruity"},{"note":"Orange","primary_category":"Fruity"},{"note":"Dark Fruits","primary_category":"Fruity"}],"in_stock":true,"scraped_at":"2026-01-27T00:06:24.622000","scraper_version":"2.0","raw_data":null,"roaster_country_code":"NL","id":8,"clean_url_slug":"abyssinia_indonesia_catur_pantan_cuaca_estate_anaerobic_natural_155040","bean_url_path":"/a_matter_of_concrete/abyssinia_indonesia_catur_pantan_cuaca_estate_anaerobic_natural_155040","date_added":null,"price_converted":false},{"name":"Gayo Apple Cider","roaster":"Space Coffee Roastery","url":"https://spaceroastery.com/products/detail/gayo-apple-cider","image_url":"/static/data/roasters/space_coffee_roastery/20251121/gayo_apple_cider_anaerobic_natural_submerged_011235.png","description":"We could’ve been working with the processor, BBMC, for years to get this beautiful coffee. We’ve always admired their consistency, determination, and continuous improvement in post-harvest processing and fermentation. This results in coffee that’s not only consistent but keeps getting better.\n\nThis coffee is our attempt at doing non-conventional coffee processing: anaerobic natural submerged. If not carefully done, this kind of process can be a disaster, resulting in coffee that has an over-fermented flavour, something you can relate to decayed fruits. But if it's done correctly, it can be magic: adding complexity to the fruitiness and enhancing sweetness and body.\n\nSourced from a micro-lot, coffee cherries are collected by 4 farmers and sourced from an area of 8 hectares. Despite the relatively small yield, it helped the farmer and the processor maintain the quality and complete the process carefully. We get this coffee much sweeter, richer in aroma and taste, with higher clarity of the flavour, and more complex acidity.\n\nIt is fair if we say this is our comfort coffee, so that we can drink it every day without guilt and not get bored. If you have never drunk black coffee, this coffee is the right choice to start.","origins":[{"country":"ID","region":"Bener Meriah, Aceh","producer":null,"farm":null,"elevation_min":1700,"elevation_max":1700,"latitude":0.0,"longitude":0.0,"process":"Anaerobic Natural Submerged","variety":"Bourbon, Ateng Super, Abyssinia","harvest_date":null,"fob_price":null,"farm_gate_price":null,"price_paid_to_producer":null,"price_currency":null,"importer_name":null,"variety_canonical":["Bourbon","Ateng Super","Abyssinia"],"country_full_name":"Indonesia"}],"is_single_origin":true,"price_paid_for_green_coffee":null,"currency_of_price_paid_for_green_coffee":null,"roast_level":null,"roast_profile":"Filter","price_options":null,"price":70000.0,"weight":100,"currency":"IDR","is_decaf":false,"cupping_score":null,"tasting_notes":[{"note":"Green Apple","primary_category":"Fruity"},{"note":"Strawberry","primary_category":"Fruity"},{"note":"Sugarcane","primary_category":"Sweet"}],"in_stock":true,"scraped_at":"2026-01-27T00:44:47.929049","scraper_version":"2.0","raw_data":null,"roaster_country_code":"ID","id":2134,"clean_url_slug":"gayo_apple_cider_anaerobic_natural_submerged_011235","bean_url_path":"/space_coffee_roastery/gayo_apple_cider_anaerobic_natural_submerged_011235","date_added":null,"price_converted":false},{"name":"Gayo Natural","roaster":"Space Coffee Roastery","url":"https://spaceroastery.com/products/detail/gayo-natural","image_url":"/static/data/roasters/space_coffee_roastery/20251011/gayo_natural_natural_021123.png","description":"\"What is The Premium Series?\"\n\nIn the world of coffee, there are many paths. At one end, commodity beans serve as the foundation for blended drinks and coffee milk, functional and simple. At the other, specialty beans offer a curated experience, crafted for home brewers and specialty coffee shops. Between these two lies a space often overlooked, yet deeply essential, the everyday cup that balances quality and accessibility.\n\nThe Premium Series was designed to occupy that space. It offers beans that carry the character of specialty while remaining within reach for daily brewing. With this series, we aim to offer a coffee that is dependable, flavourful, and generous. A steady companion for your daily rhythm and your quiet moments alike.\n\n**Gayo Natural**\nStonefruit, Pinapple, Long and Sweet aftertaste\n\nFrom the highlands of Bener Meriah, Aceh, this lot brings together Bourbon, Ateng Super, and Abyssinia varietals grown at 1,700 meters above sea level. The cool climate and fertile soils of Gayo Highlands provide the ideal conditions for slow cherry maturation, allowing sugars to fully develop.\n\nHarvest begins with selective handpicking, ensuring only ripe cherries make it through. These are then carefully laid on raised beds to dry under the natural sun, with regular turning and sorting to achieve balance and consistency. The natural process enhances the fruit-forward character and sweetness.\n\nIn the cup, expect layers of ripe Stonefruit and bright Pineapple, unfolding into a long and sweet aftertaste. A lively and tropical expression of Aceh’s celebrated terroir.\n\nOrigin: Bener Meriah, Aceh\nAltitude: 1700 MASL\nVarietal: Bourbon, Ateng Super, Abyssinia\nProcess: Natural\nRoast Profile: Best for Filter","origins":[{"country":"ID","region":"Bener Meriah, Aceh","producer":null,"farm":null,"elevation_min":1700,"elevation_max":1700,"latitude":0.0,"longitude":0.0,"process":"Natural","variety":"Bourbon, Ateng Super, Abyssinia","harvest_date":null,"fob_price":null,"farm_gate_price":null,"price_paid_to_producer":null,"price_currency":null,"importer_name":null,"variety_canonical":["Bourbon","Ateng Super","Abyssinia"],"country_full_name":"Indonesia"}],"is_single_origin":true,"price_paid_for_green_coffee":null,"currency_of_price_paid_for_green_coffee":null,"roast_level":null,"roast_profile":"Filter","price_options":null,"price":98000.0,"weight":200,"currency":"IDR","is_decaf":false,"cupping_score":null,"tasting_notes":[{"note":"Stonefruit","primary_category":"Fruity"},{"note":"Pineapple","primary_category":"Fruity"},{"note":"Long And Sweet Aftertaste","primary_category":"Sweet"}],"in_stock":false,"scraped_at":"2026-01-27T00:44:47.932160","scraper_version":"2.0","raw_data":null,"roaster_country_code":"ID","id":2136,"clean_url_slug":"gayo_natural_natural_021123","bean_url_path":"/space_coffee_roastery/gayo_natural_natural_021123","date_added":null,"price_converted":false},{"name":"Indonesia - Sesongot Natural","roaster":"Hola Coffee Roasters","url":"https://hola.coffee/en-gb/collections/cafe-en-grano-o-molido/products/indonesia-sesongot-natural","image_url":"","description":"\n\n## TECHNICAL DETAILS\n\n* **Origin:** Indonesia, Sumatra, Bebesen\n* Process: Natural\n* **Altitude:** 1,300 - 1,600 meters above sea level\n* Varietal: Abyssinia, Ateng, Caturra, Gayo, Timtim, Typica\n* Producer: Aulia Kahpi\n* Harvest: 2025\n\n\n","origins":[{"country":"ID","region":"Sumatra","producer":"Aulia Kahpi","farm":"Rakyat Farm","elevation_min":1300,"elevation_max":1600,"latitude":0.0,"longitude":0.0,"process":"Natural","variety":"Abyssinia, Ateng, Caturra, Gayo, Timtim, Typica","harvest_date":null,"fob_price":null,"farm_gate_price":null,"price_paid_to_producer":null,"price_currency":null,"importer_name":null,"variety_canonical":["Abyssinia","Ateng","Caturra","Gayo","Tim Tim","Typica"],"country_full_name":"Indonesia"}],"is_single_origin":true,"price_paid_for_green_coffee":null,"currency_of_price_paid_for_green_coffee":null,"roast_level":"Light","roast_profile":"Omni","price_options":null,"price":13.0,"weight":250,"currency":"GBP","is_decaf":false,"cupping_score":null,"tasting_notes":[{"note":"Dates","primary_category":"Fruity"},{"note":"Strawberry Smoothie","primary_category":"Fruity"},{"note":"Cashew Cream","primary_category":"Nutty"}],"in_stock":true,"scraped_at":"2026-01-26T23:57:59.577381","scraper_version":"2.0","raw_data":null,"roaster_country_code":"ES","id":2475,"clean_url_slug":"indonesia_-_sesongot_natural_natural_170949","bean_url_path":"/hola_coffee_roasters/indonesia_-_sesongot_natural_natural_170949","date_added":null,"price_converted":false},{"name":"Indonesia, Bener Meriah, Natural Anaerobic","roaster":"MOK Coffee","url":"https://mokcoffee.be/collections/coffee/products/indonesia-bener-meriah-natural-anaerobic","image_url":"/static/data/roasters/mok_coffee/20251020/indonesia_bener_meriah_natural_anaerobic_natural_anaerobic_000209.png","description":"Central Sumatera Coffee (CSC) is a coffee producer and processing site in Sumatra, Indonesia that was founded in 2015 by Enzo Saudi Hutabarat. It is located in the village of Bener Meriah, Aceh, at 1300 to 1400 masl and boasts more than 500 ha of plantation, plus the only drying facilities in the large region. Growing coffee is a traditionally communal activity in Acer and CSC combines this heritage with innovative and sustainable practices (such as agroforestry or pH controlled fermentation) to reach qualitative and consistent results. CSC offers good working conditions and a reliable income for many families in the region who work on the farms, both at the processing sites or as producers.\n\nCherries are put in plastic fermentation tanks with no added water or yeasts whatsoever. They are then sealed hermetically for 3 to 5 days, depending on the outcome of pH readings. Once the fermentation process is over, cherries are removed from the tanks and laid out to dry in greenhouses where possible and under covers when laid out bare. CSC are the only coffee producers in the region with drying facilities, most producers in the village and larger region dry coffee in the streets. \n\nAbyssinia or longberry is a cultivar that typically grows in Sumatra, Indonesia. It can be recognized by its elongated form - in fact it quite resembles the American Java variety. It originates directly from Ethiopia and was introduced in Indonesia in 1928. Whereas several Abyssinia (AB) breeds were introduced, only 7 are still in use today - conveniently named AB1-7. This particular lot is a mix of Typica and AB3.\n\nImport is managed through Barnas Bean Collective who work closely with the farmers, producers and roasting companies.","origins":[{"country":"ID","region":"Aceh","producer":"Central Sumatera Coffee","farm":null,"elevation_min":1300,"elevation_max":1400,"latitude":0.0,"longitude":0.0,"process":"Natural Anaerobic","variety":"Abyssinia, Typica","harvest_date":null,"fob_price":null,"farm_gate_price":null,"price_paid_to_producer":null,"price_currency":null,"importer_name":null,"variety_canonical":["Abyssinia","Typica"],"country_full_name":"Indonesia"}],"is_single_origin":true,"price_paid_for_green_coffee":null,"currency_of_price_paid_for_green_coffee":null,"roast_level":null,"roast_profile":"Omni","price_options":null,"price":20.0,"weight":null,"currency":"GBP","is_decaf":false,"cupping_score":null,"tasting_notes":[{"note":"Raspberry","primary_category":"Fruity"},{"note":"Blackberry","primary_category":"Fruity"},{"note":"Pineapple","primary_category":"Fruity"},{"note":"Velvety Mouthfeel","primary_category":"Mouthfeel"},{"note":"Rich Dark Chocolate Finish","primary_category":"Cocoa"}],"in_stock":false,"scraped_at":"2026-01-26T23:47:29.835696","scraper_version":"2.0","raw_data":null,"roaster_country_code":"BE","id":2483,"clean_url_slug":"indonesia_bener_meriah_natural_anaerobic_natural_anaerobic_000209","bean_url_path":"/mok_coffee/indonesia_bener_meriah_natural_anaerobic_natural_anaerobic_000209","date_added":null,"price_converted":false},{"name":"Indonesia, Bener Meriah, Wet-hulled Co-fermentation","roaster":"MOK Coffee","url":"https://mokcoffee.be/collections/coffee/products/indonesia-bener-meriah-wet-hulled-cofermentation","image_url":"/static/data/roasters/mok_coffee/20251020/indonesia_bener_meriah_wet-hulled_co-fermentation_wet-hulled_co-fermentation_000200.png","description":"\nAt MOK we only believe in processing beyond the ordinary when it's done naturally and when it adds value to the cup profile. We never actively look for coffees like this but we don't shy away from them either as we want to give every different lot that crosses our path a fair non-biased try. This Typica from Central Sumatera Coffee in Acer, Indonesia is grown by smallholder farmers at an elevation between 1300-1400 masl, handpicked when ripe, pulped and then fermented for several days. During this fermentation a yeast inoculation is added for profile standardization, but also jasmine flowers for natural flavouring. Afterwards the coffee is partially dried to prepare for wet-hulling, a technique often used in Indonesia and named 'wet' because the parchment is only semi-dry. Finally the hulled coffee is laid out to dry again until the desired humidity is reached. This is the second lot we release from Central Sumatera Coffee this year.\n\nThis coffee was sourced through our importing partner Barnas Beans Collective.\n","origins":[{"country":"ID","region":"Sumatra","producer":"Central Sumatera Coffee","farm":null,"elevation_min":1300,"elevation_max":1400,"latitude":0.0,"longitude":0.0,"process":"Wet-hulled Co-fermentation","variety":"Abyssinia, Typica","harvest_date":null,"fob_price":null,"farm_gate_price":null,"price_paid_to_producer":null,"price_currency":null,"importer_name":null,"variety_canonical":["Abyssinia","Typica"],"country_full_name":"Indonesia"}],"is_single_origin":true,"price_paid_for_green_coffee":null,"currency_of_price_paid_for_green_coffee":null,"roast_level":null,"roast_profile":"Filter","price_options":null,"price":26.0,"weight":200,"currency":"GBP","is_decaf":false,"cupping_score":null,"tasting_notes":[{"note":"Jasmine Flowers","primary_category":"Floral"},{"note":"Round, Earthy And Chocolatey Profile Enhanced With Fragrant Jasmine Aroma","primary_category":"Earthy"}],"in_stock":false,"scraped_at":"2026-01-26T23:47:29.835614","scraper_version":"2.0","raw_data":null,"roaster_country_code":"BE","id":2484,"clean_url_slug":"indonesia_bener_meriah_wet-hulled_co-fermentation_wet-hulled_co-fermentation_000200","bean_url_path":"/mok_coffee/indonesia_bener_meriah_wet-hulled_co-fermentation_wet-hulled_co-fermentation_000200","date_added":null,"price_converted":false},{"name":"Rakyat","roaster":"Obadiah Coffee","url":"https://obadiahcoffee.com/products/rakyat","image_url":"","description":"Returning to Indonesia, selecting two distinct expressions from Aulia Kahfi’s harvest in Sumatra: juicy guava & lavender florals.\n\nHis experimental range, Sesongot, takes its name from a native caterpillar found among the coffee trees, reflecting the individuality behind his work.\n\nWe are excited to share our first coffees from Aulia, offering two distinct processes from a single producer. This is an invitation to explore the subtle differences in the cup and to experience a fresh look on Indonesian coffee.\n\nAulia handpicks ripe red cherries and sources additional cherry from neighbouring farmers who share his careful approach. After a 24-hour fermentation with water refreshed every 12 hours, the whole cherry is laid out on patios to dry. Aulia rakes it frequently, encouraging an even, steady process that preserves the fruit’s clarity and character.\n\nWe taste tropical fruits, apricot and vanilla.\n\nRecommended for espresso and filter.\n\nWe recommend resting our coffee inside its sealed bag for a minimum of 21 days to enjoy the best results.","origins":[{"country":"ID","region":"Sumatra","producer":"Aulia Kahpi","farm":"Rakyat Farm","elevation_min":1300,"elevation_max":1600,"latitude":0.0,"longitude":0.0,"process":"Anaerobic Natural","variety":"Abyssinia, Ateng, Caturra, Gayo, Timtim, Typica","harvest_date":null,"fob_price":null,"farm_gate_price":null,"price_paid_to_producer":null,"price_currency":null,"importer_name":null,"variety_canonical":["Abyssinia","Ateng","Caturra","Gayo","Tim Tim","Typica"],"country_full_name":"Indonesia"}],"is_single_origin":true,"price_paid_for_green_coffee":null,"currency_of_price_paid_for_green_coffee":null,"roast_level":null,"roast_profile":"Omni","price_options":null,"price":15.0,"weight":250,"currency":"GBP","is_decaf":false,"cupping_score":null,"tasting_notes":[{"note":"Tropical Fruits","primary_category":"Fruity"},{"note":"Apricot","primary_category":"Fruity"},{"note":"Vanilla","primary_category":"Sweet"}],"in_stock":true,"scraped_at":"2026-01-27T00:08:57.744842","scraper_version":"2.0","raw_data":null,"roaster_country_code":"GB","id":3590,"clean_url_slug":"rakyat_anaerobic_natural_154556","bean_url_path":"/obadiah_coffee/rakyat_anaerobic_natural_154556","date_added":null,"price_converted":false},{"name":"Sumatra Sesongot Abyssinia Natural","roaster":"Skylark Coffee","url":"https://skylark.coffee/collections/coffee/products/sumatra-sesongot-abyssinia-natural","image_url":"/static/data/roasters/skylark_coffee/20251119/sumatra_sesongot_abyssinia_natural_natural_161819.png","description":"

A new addition to our 'Sesongot' lineup this year, we're delighted to feature this special heirloom lot from Aulia Kahpi. Several unique elements are at play here – a landrace Ethiopian varietal, grown in Sumatra, and processed under Kahpi's expert care – all combining beautifully to create a gorgeous fruity-floral cup with notes of guava, watermelon, and jasmine. For those of you who have enjoyed our Sesongot lots before, we're excited for you to try this new release!

Our Sesongot coffees are all from Aulia Kahpi of Rakyat Farm in Bebesen, Sumatra. Kahpi names these coffees 'Sesongot' after the distinctive caterpillars that hang from the coffee trees on his farm. The sting of a sesongot is extremely painful and can even be fatal, so it's infamous among regional coffee farmers as something to look out for when picking. Harvesting this coffee is no walk in the park, and we're really grateful to Kahpi's team for having the skills and courage to do it.

Aulia Kahpi has worked hard to achieve a reputation for quality and now works with 15 neighbouring smallhold farmers to process larger volume lots and secure better prices for their coffee. Kahpi inherited his farm from his parents, but his growing network of farmer collaborators has been achieved through his entrepreneurial spirit, hard work, and openness. Already an experienced processor, he recently attended Lucia Solis' Indonesian fermentation camps to further finesse his processing techniques.

Elevation: 1300-1600 MASL\n

Varietal: Abyssinia\n

Cup score: 89

Price paid per kg: £10.61

Process: Natural

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Abyssinia

About This Varietal

Popular Origins

Top Roasters

Common Tasting Notes

Processing Methods

Coffee Beans of Abyssinia Varietal

ABYSSINIA Indonesia — Catur/Pantan Cuaca Estate

Gayo Apple Cider

Gayo Natural

Indonesia - Sesongot Natural

Indonesia, Bener Meriah, Natural Anaerobic

Indonesia, Bener Meriah, Wet-hulled Co-fermentation

Rakyat

Sumatra Sesongot Abyssinia Natural