• Reserve Lot: Sumatra - Armiyadi - Aceh Gayo — Elusive Coffee, Adelaide specialty roaster
  • Reserve Lot: Sumatra - Armiyadi - Aceh Gayo — view 2
  • Reserve Lot: Sumatra - Armiyadi - Aceh Gayo — view 3
1 3

Elusive Coffee

Reserve Lot: Sumatra - Armiyadi - Aceh Gayo

Reserve Lot: Sumatra - Armiyadi - Aceh Gayo

Previous offering

This coffee was part of a past lineup and is no longer available. Our current single origins and blends are roasted fresh to order right here in Adelaide and shipped Australia-wide.

Shop our current coffee →
View full details

This lot has sold out. Single-origin lots are seasonal — once a harvest is gone, it’s gone. Try Roaster’s Pick — our roaster-chosen current coffee, or browse our current Adelaide-roasted range.

Limited Reserve Lot - Offering was run Until August 17 2025.

A Sumatra Like No Other.

This single-farm, microlot from Armiyadi Farm in Aceh, Sumatra, redefines what Sumatran coffee can be. Unlike the traditional heavy, earthy Sumatrans, this rare wet-hulled coffee delivers an unexpected juicy sweetness, rich body, and deep complexity.

Tasting Notes:

Jammy Red Grape – Sweet, fruit-forward complexity
Mellow Cola – Subtle spice and caramelized depth
Deep Cacao – A rich, smooth finish

Origin: Aceh, Sumatra
Process: Wet-Hulled (Giling Basah)
Varietals: Ateng, Bor Bor, Catimor, Timor
Altitude: 1,650 MASL

🔹 Limited release – once it’s gone, it’s gone.

Sumatra’s coffee scene is uniquely diverse, making it an exciting origin for sourcing exceptional lots. Through extensive cupping and long-term partnerships with farmers, collectors, and cooperatives, we’ve fostered relationships that allow for selective picking and experimental wet-hulling. As we continue exploring Sumatra’s potential, we’re particularly drawn to high-quality washed coffees and the rise of women-led producer associations. With ongoing presence and collaboration, we strive to bring out the best, cleanest, and most distinctive coffees Sumatra has to offer.

Coffee details

Tasting notes
Jammy Red GrapeMellow ColaDeep Cacao
Roast
Medium-Light
Process
Wet Hulled
Altitude
1650 MASL
Variety
Bor Bor, Ateng, Timor

Flavour profile

AROMATICS ACIDITY SWEETNESS AFTERTASTE BODY STRENGTH
Aromatics5
Acidity5
Sweetness6
Aftertaste6
Body7
Strength4

Brewing guides

Espresso

This single-farm Reserve Lot from Sumatra is exceptional for espresso and milk-based drinks, offering a jammy red grape sweetness, mellow cola undertones, and deep cacao richness.

Best Enjoyed As:

✔ Espresso: Rich and syrupy with balanced sweetness and a smooth finish.

✔ Milk-Based (Flat White, Latte, Cappuccino): Deep cacao body and cola-like sweetness create a luxurious, creamy experience.

✔ Long Black: Balanced and full-bodied with a lingering jammy fruitiness.

Dose : 18g

Extraction : 36-40g (2:1) in 25-35s

Pro Tip:

For a more fruity, complex espresso, extend pre-infusion slightly and aim for a longer extraction (~32-35s).

For a bolder, more chocolate-forward shot, use a shorter extraction (~25-28s) and slightly finer grind.

Enjoy the depth and complexity of Armiyadi - Aceh Gayo (Reserve Lot) as a standout espresso!

Filter / Pour-over

Filter / Pour-over — the 4:6 method (Tetsu Kasuya). Five pours, 45 seconds apart: the first two set sweetness & acidity, the last three set strength.

Recipe: 20 g coffee : 300 g water (1:15), coarse grind, water at 94 °C.

The “4” — sweetness & acidity: Pour 1 (0:00) → 50 g · Pour 2 (0:45) → 120 g.

The “6” — strength: Pour 3 (1:30) → 180 g · Pour 4 (2:15) → 240 g · Pour 5 (3:00) → 300 g. Let it draw down; aim to finish by ~3:30.

For this coffee: this lot is bright and aromatic — keep pours 1 and 2 even (60/60) to stay balanced, or make pour 1 bigger to push the fruit and acidity.

French Press

French Press Brewing Guide

Brewing Instructions:

  • Coffee Dose: 30g of freshly ground coffee.
  • Water: 450ml of water, heated to around 93°C (200°F).

Brewing Method:

  1. Grind the Coffee:
    Use a coarse grind similar to sea salt. This allows for a slower extraction, which results in a smoother brew.
  2. Preheat the French Press:
    Pour hot water into the French Press to warm it up, then discard the water.
  3. Add Coffee:
    Place the 30g of ground coffee into the preheated French Press.
  4. Pour the Water:
    Slowly add 450ml of water. Stir gently to ensure the grounds are evenly saturated.
  5. Steep:
    Place the lid on the French Press, but don’t plunge yet. Let the coffee steep for 4 minutes.
  6. Plunge:
    After 4 minutes, press the plunger down slowly and steadily.
  7. Serve:
    Immediately pour the brewed coffee into your cup to prevent over-extraction.
Moka Pot

Moka Pot Brewing Guide

Brewing Instructions:

  • Coffee Dose: 20g of finely ground coffee (slightly coarser than espresso grind).
  • Water: Fill the bottom chamber of the Moka Pot with water, up to the safety valve.

Brewing Method:

  1. Grind the Coffee:
    Use a fine grind, slightly coarser than espresso, for the Moka Pot to avoid over-extraction.
  2. Prepare the Moka Pot:
    Fill the bottom chamber with water, just below the safety valve. Insert the filter basket.
  3. Add Coffee:
    Fill the filter basket with 20g of ground coffee. Level the surface but do not tamp the coffee down.
  4. Assemble the Moka Pot:
    Screw the top and bottom chambers together tightly.
  5. Heat:
    Place the Moka Pot on medium heat. As the water heats up, it will create pressure, pushing the water through the coffee grounds into the top chamber.
  6. Watch for the Brew:
    When you hear a hissing sound and see coffee filling the top chamber, the brewing process is almost complete.
  7. Remove from Heat:
    Once you hear a bubbling sound, remove the Moka Pot from the heat to avoid burning the coffee.
  8. Serve:
    Pour the brewed coffee into your cup and enjoy.