The special edition Sumatra Jasmine Infused from Mia Coffee Roastery is a coffee that surprises with its elegance and unusual processing. Each sip combines the delicacy of jasmine tea, the juiciness of pear, and the sweetness of milk chocolate. It is a cup that feels like a calm meditation—balanced, aromatic, and with a long, floral, sweet finish. This coffee is ideal for filter brewing, where its lightness and purity of flavor stand out, but it will also delight those who like to try new and experimental profiles.
Behind this exceptional coffee is Bang Silalahi and his community of growers from the Toba region of Sumatra, Indonesia. These farmers focus on producing single-origin nanolots — very small batches of coffee that are processed with the utmost care. Bang Silalahi is one of the pioneers of modern and sustainable approaches in the local coffee industry. He started his project in 2004, when he established an experimental farm focused on the development of local agriculture on a single hectare of land. Today, he works with a number of small growers in the area, sharing his know-how and promoting environmentally friendly cultivation. His work helps to improve the quality of coffee and the standard of living of entire communities. The coffee comes from an altitude of around 1,400 meters above sea level, where Catimor Arabica varieties are grown.
The processing of this coffee is truly unique – it uses the anaerobic washed fruit enzyme infused method. After hand-picking and careful sorting of the coffee cherries, fermentation takes place in a closed environment without air access, during which the beans are enriched with natural jasmine enzymes. These enter the coffee naturally during fermentation, when the beans gradually absorb delicate floral tones. After fermentation, the coffee is washed, dried for 10-14 days on raised beds, and then sorted several times.