Returning to Indonesia, selecting two distinct expressions from Aulia Kahfi’s harvest in Sumatra: juicy guava & lavender florals. His experimental range, Sesongot, takes its name from a native caterpillar found among the coffee trees, reflecting the individuality behind his work. We are excited to share our first coffees from Aulia, offering two distinct processes from a single producer. This is an invitation to explore the subtle differences in the cup and to experience a fresh look on Indonesian coffee. Aulia handpicks ripe red cherries and sources additional cherry from neighbouring farmers who share his careful approach. After a 24-hour fermentation with water refreshed every 12 hours, the whole cherry is laid out on patios to dry. Aulia rakes it frequently, encouraging an even, steady process that preserves the fruit’s clarity and character. We taste tropical fruits, apricot and vanilla. Recommended for espresso and filter. We recommend resting our coffee inside its sealed bag for a minimum of 21 days to enjoy the best results.