bambito
Padmana Ribang Gayo Natural
Tasting notes
Natural
Washed
Honey
Experimental
Natural Lactic Fermentation
Natural DRD
Culturing Washed
Wave Natural
Dark Room Natural
Natural Cold Fermentation
Washed Anaerobic
Natural Anaerobic
Super Natural
Natural Dry Fermentation Mosto
Natural River Flow Fermentation
Natural Bosque
Anaerobic Natural
Anaerobic washed
Cold Dry Fermentation
From the highlands of Bener Meriah, Aceh, Indonesia, this exceptional lot from Ribang Gayo Musara showcases the dedication of producer Asman Arianto and the region's rich coffee-growing heritage. Cultivated between 1,500 and 1,700 meters above sea level, the coffee benefits from fertile volcanic soils, cool mountain temperatures, and ideal growing conditions that contribute to remarkable sweetness, structure, and complexity.
Processed using the Natural method, the cherries are carefully selected and dried with the fruit intact, allowing sugars and fruit characteristics to fully develop within the bean. This approach enhances body, sweetness, and depth while highlighting the distinctive qualities of the Bourbon and Ateng varieties.
The cup reveals comforting notes of raisin, orange, and brown sugar, layered over a smooth body, gentle acidity, and a lingering sweetness. Rich, expressive, and beautifully balanced, this lot reflects Ribang Gayo Musara's commitment to quality and The Espresso Lab's dedication to sourcing exceptional coffees that celebrate origin, craftsmanship, and sustainability.
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