Variety: Ateng Super, Gayo 1, Tim Tim, Abyssinia

Process: Champagne YP (Yeast Process) Carbonic Maceration Natural

Fermentation Time: 22 days

Yeast: Premier Cuvée

Drying: After fermentation, cherries are placed in drying house for quick moisture reduction by being turned every hour

Farm: Batu Lonceng, Maribaya

Producer: Sariani Phurba; Karthikeyan Rajendran (World Coffee Champion 2017)

Region: Takengon

Country: Indonesia

Elevation: 1400 - 1500 MASL

Flavour Notes: Tangerine, Rose, Red Fruits, Chocolate


2017 World Coffee Champion Karthikeyan Rajendran used Champagne YP Carbonic Maceration Natural (yeast process) to challenge typical perceptions of Sumatra coffee with present a mind-blowing experience. The significance of its labour-intensive procedures heightens the coffees’ characters of juicy orange and red fruits, it also has a rose aroma and a chocolatey finish.


This is the truly mindblowing Sumatran - who knew Sumatran coffee can taste like a Fruit Explosion, supported by so much depth and intensity, and a deep Honey-like sweetness!

Sariani Champagne YP Carbonic Maceration Nat (Tangerine, Rose, Red Fruit, Choco)

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