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Safdan Ratawali comes from Ratawali, a small settlement in Aceh Tengah in the Gayo Highlands of northern Sumatra. Cool air, regular cloud cover and volcanic soil support gradual cherry ripening.
The coffee is collected from 30 smallholder farmers working across a combined 26 hectares. It is made up of Catimor and HDT varieties, known locally as Ateng and Timtim.
This lot is processed using giling basah, or wet hulling, a method closely associated with Sumatran coffee. Wet-hulled coffees can often carry distinctly earthy and herbaceous qualities. What stood out to us about Safdan Ratawali was how restrained those characteristics were, allowing a clearer fruit character to come through.
The result is a round, full-bodied coffee with hawthorn-like sweetness, black tea and warm spice, finishing with lingering caramel sweetness.
Recommended to rest beans for 7-10 days from roast date before consuming.
