Specialty Coffee Los Muertos Indonesia Anaerobic
An anaerobic delight from Indonesia, specifically from Sumatra, is a true treasure for coffee lovers! This coffee, named after the beautiful and unique Sesongot caterpillar, is processed using a unique anaerobic method that gives it an extraordinary character.
Thanks to the distinctive process of anaerobic fermentation, you’ll discover amazing notes of oranges, dark chocolate, and tropical fruits in every cup.
Allow yourself to be enchanted by its intense sweet, fruity, and floral nuances that will transport you to a world full of flavors and aromas.
Perfect for filter preparation, this coffee will provide you with a unique experience you'll fall in love with!
| Category: | Freshly roasted coffee |
|---|---|
| Package Size: | 75g, 250g |
| Acidity: | Medium |
| Coffee Type: | Arabica |
| Flavor Profile: | Chocolatey, Fruity, Citrusy |
| ? Country of Origin: | Asia |
| Cupping score: | 87 and up |
| Variety: | Abyssinia, Ateng, Caturra, Gayo, Timtim, Typica |
| Altitude: | 1 300 - 1 600 m |
| Harvest Period: | April – June |
| Processing Method: | Anaerobic |
| Drying Method: | African Beds |
| Roast Level: | Medium |
Flavor Profile
Thanks to a unique anaerobic fermentation process, every cup delivers a bold yet balanced combination of orange zest, dark chocolate, and tropical fruit.
Bright, rich, and slightly wild – this is not your everyday cup.
The Story Behind This Coffee
Most farms in Sumatra are small – typically between 0.5 and 2.5 hectares. While coffee is their main source of income, farmers often grow vegetables, corn, and fruit between the coffee trees – crops that feed their families throughout the year.
One of these farmers is Aulia Kahfi, who placed 9th in the 2019 Sumatra Prestige Cup with an exceptional wet-hulled lot. He grows coffee on the Rakyat Farm, inherited from his family. Although Aulia has been producing coffee since his youth, his real passion lies in specialty-grade beans.
He hand-picks ripe cherries from local farms in Lukup Sabun, Pantan Sile, and Ratawali, and recently started sourcing from Gegarang (Jagong Jeget) as well.
Cultivation & Processing
Aulia hand-picks fully ripe, red cherries, or buys them from neighboring farmers. They undergo an initial 3–5 day fermentation, followed by pulping and a second, anaerobic fermentation in water for 3 days. After a clean wash, the beans are sun-dried and then dried further for 4–8 days on his terrace, where they are turned frequently for even drying.
This careful, hands-on process results in deep complexity and clarity of flavor.
Exceptional Score for an Exceptional Coffee
To be officially labeled as specialty coffee, beans must score above 80 on the cupping scale – a global standard used to evaluate taste, aroma, and quality.
This lot made the cut.
In contrast, commodity coffees (the kind you'd find in supermarkets) score below 80, focusing on volume and price rather than taste.
Cupping scores are a quick way to understand a coffee’s potential – and this one has plenty.
Best Brewing Methods
This coffee shines in espresso, where its full body and fruity brightness truly come alive.
But it also performs beautifully in filter brew, pour-over, or French press.
☑️ Recommended grind: Medium
☑️ Recommended water: Always fresh, always hot
☑️ Recommended mindset: Adventurous
List of ratings
Jan Březina
Petr Malý
Romana Kurcová
Petra Panyrkova
Petra Košková
Irena Valtová
Libuše Kašpárková
Petra Penzešová
Martin
Discussion
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