The name MERA evokes a local philosophy of just measure: producing a balanced coffee, without seeking excess, faithful to its terroir and to those who cultivate it. A mindset reflected in the versatile profile of this lot, designed to deliver sweetness, balance, and consistency, whether as espresso, filter, or in a blend.
Produced in Kenawat, in the terroir of Gayo, northern Sumatra, this coffee combines Typica, Catimor, and Timor Hybrid varieties. Led by Fahman Yoga, it brings together coffees from his farm and neighboring producers, cultivated through agroforestry under the shade of various tree species.
MERA is processed according to the traditional Indonesian Wet Hulled, or Giling Basah, method. After harvesting and cleaning the ripe cherries, they are depulped and then dry-fermented, without added water, for 10 to 15 hours in a non-hermetic container. The remaining mucilage is then removed, and the parchment coffee is dried to approximately 30% moisture content. It is then hulled using a machine specific to wet hulling, and the green coffee continues drying until it reaches a moisture content of 12%.
This lot is offered by Adena and locally championed by Fahman Yoga, a former professional footballer from Kenawat. After nearly three decades of conflict, many farms had been abandoned, and the village remained isolated from buying channels for a long time. By collecting and processing coffees alongside local producers, Adena and Fahman are helping to restore value to this origin and create new opportunities for the community.
