Buana Mandiri
From Buana Mandiri, a young cooperative established in 2014 in Bener Meriah, Sumatra. With around 1,300 members farming at 1,200 to 1,400 meters on the slopes of Mount Leuser, this lot is processed using the traditional giling basah (wet-hulled) method, producing a hallmark creamy body, gentle acidity, and layered notes of dried fruit, spice, and earth.
Tasting Profile
Origin Story
Mount Leuser, Sumatra
Buana Mandiri has prioritized sustainability from the very beginning, distributing protective equipment, fertilizer, seedlings, and shade trees to its members while operating their own local mill. Mount Leuser is one of the most bio-rich ecosystems on the planet, and coffee grown here carries that extraordinary complexity in every cup. Distinct in profile, the layered character owes everything to the traditional wet-hulled process unique to Indonesia. Hand-sorted three times for consistency, this lot represents both quality and a new generation of producers shaping the future of Sumatran coffee.
Brewing Guide
Grind
Medium-coarse, like raw sugar
Bloom
Pour 60g water, wait 45 seconds
First Pour
Slow spiral to 180g by 1:15
Second Pour
Bring to 300g by 2:00, let drain
Grind
Coarse, like breadcrumbs
Add Water
Pour 350g water at 200°F
Steep
Wait 4 minutes, break the crust
Press & Pour
Press slowly, pour immediately
Dose
18g in, fine grind
Distribute
Level and tamp evenly at 30lbs
Extract
Target 36g out in 28-32 seconds
Enjoy
Expect syrupy body and nutty sweetness
