Moonwake - Central Sumatera Coffee Bener Meriah Estate - Jasmine + Yeast Inoculated Wet-Hulled Typica | Indonesia
Indonesia — Central Sumatera Coffee (CSC) Bener Meriah Estate Typica (Jasmine + Yeast Inoculated Wet-Hulled)
Tastes Like — 🌸 Jasmine Tea • 🍑 Apricot • 🌲 Cedar
DETAILS
- Producer: Central Sumatera Coffee (CSC) / Enzo Sauqi Hutabarat
- Farm/Estate: CSC Bener Meriah Estate
- Region: Bener Meriah, Aceh, Indonesia
- Varietal: Typica
- Process: Wet-Hulled — Jasmine + Yeast Inoculation Co-Ferment
- Altitude: 1,200–1,800 MASL
- Size: 227g / 8oz
INTRO
This coffee comes from the Aceh Province of Sumatra, Indonesia's most celebrated coffee-growing region. Whilst most coffees from this area are aggregated from hundreds of smallholder farmers, Central Sumatera Coffee (CSC) operates its own 100-hectare estate and processing plant — giving them complete control over farming, picking, and post-harvest technique.
Most Sumatran coffee is wet-hulled in the traditional fashion, but for this lot CSC has added yeast inoculation and jasmine flower co-fermentation as additional processing steps, producing a coffee that is simultaneously rooted in Indonesian terroir and entirely unlike any other wet-hulled offering. Expect lower acidity but exceptional sweetness, with a remarkable lift in tea-like and floral sensations that redefine what you might expect from this origin. It drinks closer to an earthy, floral tea than a traditional coffee — delicate yet expressive.
THE PRODUCER
Central Sumatera Coffee was founded in 2015 by Enzo Sauqi Hutabarat, a young university student drawn to the potential of Aceh's coffee landscape. For years CSC sold exclusively within Indonesia before expanding exports in 2021, reaching the United States for the first time in 2024 via Royal Coffee. Their estate in Bener Meriah employs 30 pickers during harvest months and 6 processing specialists, enabling the precision required for experimental lots like this one.
The florals in this coffee intertwine with the wet-hulled process to bring out a distinct cedar note — clean and incredibly expressive. A must-try for anyone looking to explore something genuinely new from Indonesia.
THE PROCESS
The Jasmine + Yeast Inoculated Wet-Hulled process at CSC Bener Meriah involves:
- 🍒 Cherry Maceration — Post-harvest cherries held in nylon bags for 16 hours to soften and peak internal sugar content
- 🔧 Depulping — Cherries mechanically depulped and moved to fermentation tanks
- 🧪 Yeast Inoculation & Jasmine Co-Ferment — Yeast cultures and powdered jasmine flowers added to tanks; fermented together with sticky parchment
- ☀️ Patio Drying — Coffee patio-dried until internal moisture reaches 35%
- 💧 Wet-Hulling (Giling Basah) — Parchment removed at high moisture — Indonesia's signature technique
- ☀️ Final Drying — Beans dried further to 11–12% final moisture
- ✅ Milling & Sorting — Mechanically milled, hand sorted, and bagged for export
The result is a cup with the characteristic body and terroir-driven depth of Sumatra, elevated by perfume-like jasmine aromatics and the clean clarity of careful processing.
THE CUP
Jasmine tea aromatics fill the room on first pour. On the palate, the cup is luxuriously creamy and deeply floral, with apricot sweetness lifting through the jasmine intensity. A grounding cedar note emerges as the cup cools — clean, complex, and remarkably unlike any other wet-hulled coffee you are likely to encounter. Recommended rest: 2–3 weeks from roast date.
Flavour Notes
- 🌸 Jasmine Tea
- 🍑 Apricot
- 🌲 Cedar
Indonesia — Central Sumatera Coffee (CSC) Bener Meriah Estate Typica (Jasmine + Yeast Inoculated Wet-Hulled)
Tastes Like — 🌸 Jasmine Tea • 🍑 Apricot • 🌲 Cedar
DETAILS
- Producer: Central Sumatera Coffee (CSC) / Enzo Sauqi Hutabarat
- Farm/Estate: CSC Bener Meriah Estate
- Region: Bener Meriah, Aceh, Indonesia
- Varietal: Typica
- Process: Wet-Hulled — Jasmine + Yeast Inoculation Co-Ferment
- Altitude: 1,200–1,800 MASL
- Size: 227g / 8oz
INTRO
This coffee comes from the Aceh Province of Sumatra, Indonesia's most celebrated coffee-growing region. Whilst most coffees from this area are aggregated from hundreds of smallholder farmers, Central Sumatera Coffee (CSC) operates its own 100-hectare estate and processing plant — giving them complete control over farming, picking, and post-harvest technique.
Most Sumatran coffee is wet-hulled in the traditional fashion, but for this lot CSC has added yeast inoculation and jasmine flower co-fermentation as additional processing steps, producing a coffee that is simultaneously rooted in Indonesian terroir and entirely unlike any other wet-hulled offering. Expect lower acidity but exceptional sweetness, with a remarkable lift in tea-like and floral sensations that redefine what you might expect from this origin. It drinks closer to an earthy, floral tea than a traditional coffee — delicate yet expressive.
THE PRODUCER
Central Sumatera Coffee was founded in 2015 by Enzo Sauqi Hutabarat, a young university student drawn to the potential of Aceh's coffee landscape. For years CSC sold exclusively within Indonesia before expanding exports in 2021, reaching the United States for the first time in 2024 via Royal Coffee. Their estate in Bener Meriah employs 30 pickers during harvest months and 6 processing specialists, enabling the precision required for experimental lots like this one.
The florals in this coffee intertwine with the wet-hulled process to bring out a distinct cedar note — clean and incredibly expressive. A must-try for anyone looking to explore something genuinely new from Indonesia.
THE PROCESS
The Jasmine + Yeast Inoculated Wet-Hulled process at CSC Bener Meriah involves:
- 🍒 Cherry Maceration — Post-harvest cherries held in nylon bags for 16 hours to soften and peak internal sugar content
- 🔧 Depulping — Cherries mechanically depulped and moved to fermentation tanks
- 🧪 Yeast Inoculation & Jasmine Co-Ferment — Yeast cultures and powdered jasmine flowers added to tanks; fermented together with sticky parchment
- ☀️ Patio Drying — Coffee patio-dried until internal moisture reaches 35%
- 💧 Wet-Hulling (Giling Basah) — Parchment removed at high moisture — Indonesia's signature technique
- ☀️ Final Drying — Beans dried further to 11–12% final moisture
- ✅ Milling & Sorting — Mechanically milled, hand sorted, and bagged for export
The result is a cup with the characteristic body and terroir-driven depth of Sumatra, elevated by perfume-like jasmine aromatics and the clean clarity of careful processing.
THE CUP
Jasmine tea aromatics fill the room on first pour. On the palate, the cup is luxuriously creamy and deeply floral, with apricot sweetness lifting through the jasmine intensity. A grounding cedar note emerges as the cup cools — clean, complex, and remarkably unlike any other wet-hulled coffee you are likely to encounter. Recommended rest: 2–3 weeks from roast date.
Flavour Notes
- 🌸 Jasmine Tea
- 🍑 Apricot
- 🌲 Cedar
Original: $44.88
-65%$44.88
$15.71Description
Indonesia — Central Sumatera Coffee (CSC) Bener Meriah Estate Typica (Jasmine + Yeast Inoculated Wet-Hulled)
Tastes Like — 🌸 Jasmine Tea • 🍑 Apricot • 🌲 Cedar
DETAILS
- Producer: Central Sumatera Coffee (CSC) / Enzo Sauqi Hutabarat
- Farm/Estate: CSC Bener Meriah Estate
- Region: Bener Meriah, Aceh, Indonesia
- Varietal: Typica
- Process: Wet-Hulled — Jasmine + Yeast Inoculation Co-Ferment
- Altitude: 1,200–1,800 MASL
- Size: 227g / 8oz
INTRO
This coffee comes from the Aceh Province of Sumatra, Indonesia's most celebrated coffee-growing region. Whilst most coffees from this area are aggregated from hundreds of smallholder farmers, Central Sumatera Coffee (CSC) operates its own 100-hectare estate and processing plant — giving them complete control over farming, picking, and post-harvest technique.
Most Sumatran coffee is wet-hulled in the traditional fashion, but for this lot CSC has added yeast inoculation and jasmine flower co-fermentation as additional processing steps, producing a coffee that is simultaneously rooted in Indonesian terroir and entirely unlike any other wet-hulled offering. Expect lower acidity but exceptional sweetness, with a remarkable lift in tea-like and floral sensations that redefine what you might expect from this origin. It drinks closer to an earthy, floral tea than a traditional coffee — delicate yet expressive.
THE PRODUCER
Central Sumatera Coffee was founded in 2015 by Enzo Sauqi Hutabarat, a young university student drawn to the potential of Aceh's coffee landscape. For years CSC sold exclusively within Indonesia before expanding exports in 2021, reaching the United States for the first time in 2024 via Royal Coffee. Their estate in Bener Meriah employs 30 pickers during harvest months and 6 processing specialists, enabling the precision required for experimental lots like this one.
The florals in this coffee intertwine with the wet-hulled process to bring out a distinct cedar note — clean and incredibly expressive. A must-try for anyone looking to explore something genuinely new from Indonesia.
THE PROCESS
The Jasmine + Yeast Inoculated Wet-Hulled process at CSC Bener Meriah involves:
- 🍒 Cherry Maceration — Post-harvest cherries held in nylon bags for 16 hours to soften and peak internal sugar content
- 🔧 Depulping — Cherries mechanically depulped and moved to fermentation tanks
- 🧪 Yeast Inoculation & Jasmine Co-Ferment — Yeast cultures and powdered jasmine flowers added to tanks; fermented together with sticky parchment
- ☀️ Patio Drying — Coffee patio-dried until internal moisture reaches 35%
- 💧 Wet-Hulling (Giling Basah) — Parchment removed at high moisture — Indonesia's signature technique
- ☀️ Final Drying — Beans dried further to 11–12% final moisture
- ✅ Milling & Sorting — Mechanically milled, hand sorted, and bagged for export
The result is a cup with the characteristic body and terroir-driven depth of Sumatra, elevated by perfume-like jasmine aromatics and the clean clarity of careful processing.
THE CUP
Jasmine tea aromatics fill the room on first pour. On the palate, the cup is luxuriously creamy and deeply floral, with apricot sweetness lifting through the jasmine intensity. A grounding cedar note emerges as the cup cools — clean, complex, and remarkably unlike any other wet-hulled coffee you are likely to encounter. Recommended rest: 2–3 weeks from roast date.
Flavour Notes
- 🌸 Jasmine Tea
- 🍑 Apricot
- 🌲 Cedar
