Assembly Coffee - Indonesia, Simalungun Nira
Assembly Coffee - Indonesia, Simalungun Nira
Assembly Coffee - Indonesia, Simalungun Nira
Assembly Coffee

Assembly Coffee - Indonesia, Simalungun Nira

Regular price $27.00 $0.00 Unit price per

Tastes like
Cocoa + Bergamot + Smooth


Producer — Back Bay Farm
Region — Simalungun, North Sumatra
Terroir — 1500 masl, humid tropical climate
Process — Wet-hulled, controlled anaerobic yeast fermentation
Varietals — Caturra, Heirloom, Sigarar Utang

Recommended brewing
Best: Espresso
Great: Filter (batch brew, french press)
Very good: Pour over with the Orea Brewer V3

While this coffee's inherent solubility means it shines as an espresso, we roasted it to a custom profile to ensure it also tastes immaculate as a filter brew. If you are brewing as espresso, we recommend resting the coffee for at least 14 days before using to access its full flavour potential.

Wet-hulled coffee
Wet-hulling is the traditional post-harvest processing method used across Indonesia. In practice, a wet-hulled coffee is de-pulped of its mucilage as a washed coffee would be. But while you could expect a washed coffee to then dry in parchment in 10-25 days in a typical coffee-growing climate, a coffee drying in a climate as humid as Indonesia’s will take much longer.

Wet-hulling is the solution to achieving the desired moisture content before bacteria begins to spoil the drying coffee. A specific hulling machine is used to carefully remove the parchment from the wet cherries.

This means, unlike a classic washed coffee, wet-hulled coffee is dried without a protective layer of parchment. This exposes the coffee bean to the sun and significantly speeds up the drying process.

This specific lot was put through a controlled yeast-based fermentation before de-pulping, driving a flavour profile with more acidity and fruit notes than you’d usually expect to find in an Indonesian coffee.

Back Bay Farm
Established in 2010 and located in Simalungun, North Sumatra, Back Bay Farm is a fully organic operation and is complemented by a Macadamia Orchard, a wet mill facility, an eco lodge, and surrounded by the protected Siamang Forest.

From the very beginning, farm owners Lisa and Leo implemented a farm adoption programme. Coffee farming families interested in partnering with Bay Back to transition into fully organic farm practices are welcome to join.

Lisa developed a programme for using only organic composts and fertilisers to feed the coffee trees and other crops on the farm. By-products from farm maintenance and coffee processing are used to make compost on site, and only natural organic pesticides are used.

All coffee is shade-grown under indigenous trees, Solar power provides 100% of the farm’s electricity and recycled rainwater is used for post-harvest processing. This is a low-impact, fine-tuned operation.

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