Our second Green Label release pushes the boundaries of what coffee can be. This one comes from Sumatra — a region known for deep, earthy profiles — but this lot flips that expectation on its head. It’s a lychee fruit co-ferment, a process that introduces fresh lychee during fermentation to develop unique flavors you’d never find in a traditional wash or natural. The result? A cup that’s wild, vibrant, and alive with notes of lychee, apple caramel, and honeydew. It’s sweet, tropical, and syrupy — a sensory experience that feels more like a fruit nectar than a standard cup of coffee.
Co-fermenting is an experimental process where real fruit is introduced during the fermentation stage of coffee production. As the coffee cherries ferment, the fruit adds its own natural sugars, yeasts, and bacteria to the mix — influencing the microbial activity and shaping the final flavor profile. With lychee, that means an unmistakable perfume of tropical sweetness, layered acidity, and a juicy texture that carries through to the finish. It’s controlled chaos — part science, part art — and when done right, it transforms coffee into something completely new.
What makes this release even more special is where it comes from. You don’t often see this level of experimental processing in Sumatra, a region more associated with traditional wet-hulled coffees. That’s what makes this cup such a standout. It’s a reminder that innovation in coffee can come from anywhere — and that sometimes the most unexpected origins produce the most mind-bending results. This coffee is proof that when farmers push boundaries, we all get to taste the future.
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SUMATRA (GREEN LABEL 002)
Tasting Notes: Lychee, Apple, Caramel, Honeydew
Elevation: 1442 MASL
Producer/Farm: Asbi’s Estate
Variety: Abyssinia “Rambung”, Gayo 2 “Borbor”, Typica
Region: Suku Bener, Bener Kelipah, Bener Meriah Regency, Aceh, Indonesia
Process: Anaerobic Co-Ferment
Roast: Medium/Light
