INDONESIA BUNGE LUNGI CM ISABELLINE
INDONESIA BUNGE LUNGI CM ISABELLINE
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Abstract
Abstract
Recipe
Recipe
Gayo Isabelline
It is a privelege to source coffee from the young and exceptional producers of Gayo. Unline the conventional approach of large-scale farming, Bunge Lungi Estate redefines the profession by cultivating small plots planted with resilient, high-yield varieties such as P88. This focus not only produces outstanding quality but also builds a sustainable future for specialty coffee in the region. From their latest harvest, we have selected two remarkable lots.
This natural carbonic maceration is a standout. Over 96 hours of controlled fermentation, Bunge Lungi Estate has unlocked a deeper and more defined flavour profile. The cup opens with an expressive fragrance of pomelo, capsicum & banana leaf, hallmarks meticulously processed natural coffee. We secured the last kilos of this lot and chose a medium light roast to preserve its origin nuances while amplifying the uniqueness of its process.
The latest harvest brings a more balanced and enjoyable drinking experience to Bunge Lungi Carbonic Maceration. The freshness of this harvest highlights refreshing notes in the filter, with sweet guava, vivid watermelon skin, complex kiwi and a hint of lemongrass on the finish. Brewed as espresso, the acidity develops into pineapple jam, red fruit such as raspberry, followed by a deep black cherry jam sweetness. With milk, the coffee becomes creamier, almost reminiscent of pisang tanduk, while retaining its darker character through black cherry jam and dried fruit sweetness. Bunge Lungi Carbonic Maceration Natural remains a timeless favourite at Arkib, a coffee we continue to return to with each new harvest.
The Producer
Gayo is a lush and storied coffee region, producing everything from commercial to exceptional specialty lots. Blessed by nature with fertile volcanic soil, cool highland air and ideal conditions for cultivating Arabica, this land has long been a cradle for remarkable coffee. Among its producers, Bunge Lungi Estate stands apart, focusing on small plots planted with carefully chosen varieties such as Abyssinia and P88, both regarded locally as superior cultivars.
The journey began when the Bunge Lungi team spent time visiting small coffee shops in town, gathering feedback and ideas while sourcing green beans. These conversations became a turning point, inspiring them to acquire a small plot of land and curate its harvest with the ambition of producing top tier specialty coffee. Through meticulous planting plans, they gained control over plant health, significantly reducing disease while boosting both quality and yield.
In the past two years, Bunge Lungi has developed a strong passion for experimental processing, exploring techniques such as anaerobic, mossto and lactic fermentation. These innovations have become a defining hallmark of their work, setting their coffee apart from other origins. This year, they have taken another bold step, introducing carbonic maceration a method that has completely reimagined the way we experience Sumatran coffee.
