Sumatra Aurora Dew Natural - Filter Roast


Tangerine Peel
Yellow Fruits
Brown Sugar


Its not often we have such an interesting coffee from Sumatra. This coffee was used in the Christchurch Regional Barista Champs by Joshua Peacocke (runner-up) and is a great example of some of the quality coffees possible from Indonesia.
Juicy and full bodied with clean fruit tones.

COUNTRY - Sumatra
REGION - Bener Meriah, Aceh Gayo
VARIETAL - Bourbon

The name Aurora is inspired by the flavours of colour spectrum of red, yellow, purple and green as of the Aurora Borealis of Northern hemisphere. Pulping, drying and fermentation facilities build by local farmers and cooperatives with their vision of clear traceability and producing quality cup coffee. With hard work and blessed with high fluctuations of temperature between afternoon and nights, its environment surrounds shades with steep slopes, cherries produced in that region upon ripening are harvested with Brix content between 19-22%. Carefully harvested by local Gayonese communities, Aurora Dew collective grows at 1400 - 1600 meters above sea level in approximately 250 hectares at Bener Kelipah

The ripe coffee cherries are hand picked and allowed to dry completely around the seed before being husked or hulled off. While historically this hulling was done by hand with a kind of mortar-and-pestle setup, today it’s done by machinery that can be finely calibrated.
While the coffee is drying the sugars are continually fermenting inside the cherry while there is enough moisture to feed the microorganisms. This can take up to 30 days on average.
Due to the long fermentations, natural processed coffees often display fruity or “pulpy” flavours, often described as “boozy” or “winey”; can also have strong nutty and/or chocolate characteristics, and typically has a heavier or syrupy body

Bourbon is the most famous of the Bourbon-descended varieties. It is a tall variety characterized by relatively low production, susceptibility to the major diseases, and excellent cup quality. French missionaries introduced Bourbon from Yemen to Bourbon Island (now La Réunion)—giving it the name it has today in the early 1700