Producer and Region

This is the first time we are working with Fahman Yoga, a former professional footballer who returned to his native village of Kenawat in the Gayo region of Sumatra. After decades of armed conflict and the 2004 tsunami, the village’s coffee farms were abandoned and coffee buyers avoided the region.

Fahman is helping revive coffee production in Kenawat. He manages his own farm and collaborates with neighboring producers, creating a network of agroforestry farms shaded by different tree species. Their work provides opportunities for young people in the village to return to coffee cultivation and makes Aceh a coffee-producing region that counts.

Cultivation and Processing

The coffee is grown under a diverse shade canopy, supporting biodiversity and soil health. Harvesting and sorting are done by hand. The cherries are depulped and fermented in water for 72 hours in airtight drums with airlocks, followed by a 312-hour fermentation for the depulped beans. Drying is carried out carefully on patios; a challenge in this humid region.

Fahman and Adena avoid added yeast, instead relying on natural processes and careful handling to preserve the coffee’s clarity, balance, and full texture. Their approach demonstrates a blend of traditional knowledge, careful experimentation, and ecological awareness.

Flavour

A full-bodied and milky-textured cup with notes of brown sugar, brown spices, dried fig, and red currant. Round, balanced, and smooth, with a lingering, satisfying finish.