Full-bodied, bold, and unexpectedly complex— Indonesia Jingki Roda Gayo from Foundation Coffee Roasters offers a modern take on Indonesian specialty coffee. In the cup, it reveals deep notes of brownie, apple cider, and dark stout. The result is a rich and layered flavor profile with a fuller body and a long, slightly cocoa-like aftertaste. This coffee offers an interesting combination of the typical depth of Sumatran coffees and modern fruity complexity, which makes it stand out especially when brewed with a filter.
The coffee comes from the Gayo Highlands region in the province of Aceh in the north of the Indonesian island of Sumatra. This region is one of the most famous Arabica-producing areas in all of Indonesia and is renowned for its volcanic soils, mountainous climate, and stable conditions for the slow ripening of coffee cherries. The plantations are located at altitudes of approximately 1,300–1,450 meters above sea level, where smallholder farmers cultivate coffee trees on small family farms surrounded by tropical vegetation. The combination of altitude, rich soil, and the meticulous work of local producers results in beans with a full body, complex aromatics, and a distinctive regional profile.
The lot consists of the local Gayo 1 and Gayo 2 varieties, which were bred specifically for the conditions of this region. The coffee is processed using the anaerobic natural method, in which whole coffee cherries are dried together with their pulp. During this process, sugars and aromatic compounds from the pulp are gradually absorbed into the bean, resulting in greater sweetness, a fuller body, and a more intense flavor profile. The result is a complex and distinctive coffee that well represents the current style of more experimental micro-lots from Sumatra and offers an extraordinary tasting experience.