Indonesia — Abyssinia Catur Pantan Cuaca Estate

Tastes Like — 🍍 Pineapple • 🍷 Red Wine • 🍫 Dark Chocolate • 🌺 Floral Spice

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DETAILS

• Producer: Catur Pantan Cuaca Estate

• Region: Aceh, Sumatra, Indonesia

• Varietal: Abyssinia

• Process: Anaerobic Natural via Kamala Protocol

• Altitude: ~1,400–1,600 masl

• Roast Level: Medium-Light (Filter Focused)

• Size: 100g

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INTRO — A Rare Indonesian Abyssinia

AMOC is proud to introduce Abyssinia — Catur Pantan Cuaca Estate, a striking and uncommon Indonesian lot that showcases a varietal rarely seen outside Ethiopia. Grown in the highlands of Aceh, Sumatra, this Abyssinia selection thrives in rich volcanic soil and cool mountain air, developing depth, structure, and vibrant fruit intensity.

Indonesia is often associated with earthy, wet-hulled profiles — but this coffee tells a different story. Through careful natural processing and meticulous roasting by AMOC, it reveals a cup that is expressive, fruit-driven, and elegantly layered.

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THE PRODUCER — Catur Pantan Cuaca Estate

Catur Pantan Cuaca Estate is located in the mountainous region of Aceh, an area increasingly recognised for progressive farming and quality-focused production. By cultivating the Ethiopian-derived Abyssinia varietal, the estate embraces genetic diversity and flavour exploration beyond traditional Sumatran cultivars.

The farm’s elevation and climate allow cherries to ripen slowly, concentrating sugars and enhancing aromatic complexity. Combined with attentive harvesting and processing practices, the result is a coffee that balances Indonesian depth with surprising brightness.

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THE PROCESS — Anaerobic Natural Expression in Sumatra via the Kamala protocol

This lot is processed using an CATUR's Kamala protocol, an anaerobic natural method with custom fermentation precursors, allowing the fruit to dry intact around the seed post fermentation:

🍒 Selective Hand Picking — Only fully ripe cherries are harvested
☀️ Whole Cherry Drying — Cherries dry slowly under careful supervision
🔄 Consistent Turning — Even drying promotes clarity and balance
👐 Careful Sorting — Defects are removed to preserve cup precision

Unlike traditional wet-hulled Sumatran coffees, this natural process enhances fruit clarity, sweetness, and aromatic lift — giving the Abyssinia varietal space to shine.

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THE CUP — Lush, Winey & Structured

In the cup, this Abyssinia is bold yet refined. It opens with vibrant tropical fruit before settling into deeper chocolate and red wine tones, all supported by gentle spice and florality.

Flavour Notes

🍍 Pineapple — bright, tropical sweetness
🍷 Red Wine — rich, fermented fruit depth
🍫 Dark Chocolate — grounding cocoa bitterness
🌺 Floral Spice — subtle aromatic lift with warming undertones

The body is round and velvety, with a lingering, wine-like finish that feels both indulgent and composed. This is Indonesia through a new lens — adventurous, expressive, and beautifully executed by AMOC.

AMOC Coffees are beautifully displayed and delivered in a lightweight, fully recyclable PET jar. This jar can be reused as you wish!

What is the roast recency?

We recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.