Coffee Description
Subtle fudge pairs with flavor notes of plum preserves, cola, and molasses in this mellow, nuanced cup. Sweet red grapefruit acidity and syrupy body complement a satiny mouthfeel and clean profile that commanded notice on the cupping table and continues to deliver.
Roast Level from the Roaster
Refers to the roast level in comparison with other coffees from the roaster
Medium
Roast Level according to Crema
Refers to the roast level in comparison with all the coffees on Crema.co.
Medium
Variety
Caturra
Elevation
1,600 meters masl
Region
Takengon Highlands, Aceh Province
About Sumatra Gayo "Adsenia" of Indonesia
This Sumatra Gayo “Adsenia” is sourced from single family farms who are organized around the Ketiara Co-Op and Processing Mill in the Takengon Highlands. All of the farmers belong to the Gayonese ethnic group and practice coffee cultivation methods that have been passed down for generations. A high percentage of the farmers, particularly those from the most remote regions and villages in the area are widows who have lost their husbands to decades of sporadic conflict.
This lot was “triple Picked,” a process by which coffee cherries are hand sorted three times during the harvest and processing stages to eliminate defects and unripe cherries. Typically, this is done only once, sometimes twice, but the result is an unusually clean cup of coffee.
Takengon Highlands, Aceh Province, Indonesia
Our coffee expert
Aubrey Mills
6+ years experience as Coffee Taster, Wholesale Director, barista and Coffee Quality Director.
Aubrey Mills is steeped in coffee. Not literally, of course, but since 2013, she’s been preparing and tasting coffee for a career. Initially as a barista at the Portland, OR Insomnia Coffee and Dapper & Wise, her job was to stay on top of quality and help customers find coffees they were excited about. This involved tasting all the coffees they’d be serving that day, dialing in espresso or approve a drip recipe.
She soon became Director of Wholesale at Dapper & Wise, where she regularly cupped at quality control cuppings with the team, hosted cuppings for the public and trained wholesale partners on proper coffee preparation. In the role of helping to maintain Dapper & Wise’s menu of diverse flavor profiles, roast levels and processing methods, Aubrey also visited coffee producing countries. She says, “Traveling to origin and experiencing the beginning of the coffee journey has given me greater perspective for how many variables can impact flavor in the final cup.”
Along with her on-point palate and killer coffee know-how, Aubrey brings creativity, sparkle and grace to everything she does, actively looking for opportunities to showcase the value of specialty coffee and address sustainability issues in the industry.
had this to say:
Aubrey Mills is steeped in coffee. Not literally, of course, but since 2013, she’s been preparing and tasting coffee for a career. Initially as a barista at the Portland, OR Insomnia Coffee and Dapper & Wise, her job was to stay on top of quality and help customers find coffees they were excited about. This involved tasting all the coffees they’d be serving that day, dialing in espresso or approve a drip recipe. She soon became Director of Wholesale at Dapper & Wise, where she regularly cupped at quality control cuppings with the team, hosted cuppings for the public and trained wholesale partners on proper coffee preparation. In the role of helping to maintain Dapper & Wise’s menu of diverse flavor profiles, roast levels and processing methods, Aubrey also visited coffee producing countries. She says, “Traveling to origin and experiencing the beginning of the coffee journey has given me greater perspective for how many variables can impact flavor in the final cup.” Along with her on-point palate and killer coffee know-how, Aubrey brings creativity, sparkle and grace to everything she does, actively looking for opportunities to showcase the value of specialty coffee and address sustainability issues in the industry.
"This coffee is assertive in flavor, I taste dark chocolate ice cream, port wine and caramel. The body is buttery with a long linger. "
Old Soul Co.
Started by Tim Jordan and Jason Griest in an obscure alley in Sacramento in 2006, Old Soul Co. has grown rapidly but still enthusiastically shares the same vision thirteen years later: "celebrate the artisan aspects of bread baking and coffee roasting and dedicate ourselves to getting better at our crafts everyday!"
Old Soul's coffee sourcing practices set them apart: owner Jason Griest travels to as many of the farms growing Old Soul's coffees as possible. In Sacramento, Old Soul is deeply involved in volunteering and giving back to the community. The roasting company has received many 90+ and "Best Of" awards over the past years.