Crown Jewel Sumatra Double Anaerobic & Washed Kampung Kenawat Junaidi
41066-1 – SPOT RCWHSE
41066-1 – SPOT RCWHSE
Overview
This is a double anaerobic and washed coffee from Aceh, Sumatra, Indonesia, produced by six smallholder farmers organized around Adena Coffee’s Kenawat Mill.
The flavor profile is bright, fruit-forward, and gently complex, with notes of ripe banana, pineapple, grape, and crisp green apple.
Our roasters recommend a gentle, controlled approach, moving efficiently through drying, allowing ample time for Maillard development, and gradually reducing heat as first crack approaches to preserve its vibrant citrus acidity, layered sweetness, and clean chocolate finish.
When brewed, we recommend a conical brewer with a moderate dose.
Taste Analysis by Isabella Vitaliano
A story of resilience and tradition lies behind what seems like just a cup of coffee. Aceh, a province in Sumatra is well known for its traditional wet hulled processing and distinct cup profiles. During the winter of 2025 floods hit the lands and created devastation in its path. One can choose to move on or choose to rebuild and for many, leaving was not an option. Even with this, folks have managed to not only continue on but to still work on creating at the best of their ability.
A true reflection of this work, we get notes like pineapple, grapes, green apple, yogurt and banana. Playful as it is subdued, this is a gentle and approachable coffee with an ample amount of flavor to explore. Ripe banana and lime open with a twist, crisp but soft with ample sweetness. This gentle accord interweaves with tangy pineapple and green apple to give way to a complex and airy composition. Not only do you get to support producers and have the chance to tell this story to customers and employees alike but you also get to serve something delicious as well! Grab a box while you can! It’s sure to go fast.
Source Analysis by Royal Coffee
Regional details
Tradition runs deep in the province of Aceh on the island of Sumatra, renowned for cup profiles and the classic Indonesian style of coffee cultivation and processing. Coffee is cultivated and harvested from farms that average less than three hectares in size.
The village this coffee comes from is the source of many stories in the Gayo region, as it was the original home of one of the founding members of the Free Aceh Movement, or Gerakan Aceh Merdeka, a group fighting for independence from 1976 until 2005. These 28 years left an indelible mark on the place as a center of trouble and conflict, and even after the negotiations that resulted in peace and reconciliation, many people in the coffee industry avoided doing business with this area due to its reputation.
Adena Coffee set out to rehabilitate the reputation of this area through outreach and coffee industry. Through their work, they were able to bring in higher profits for coffee producers, invest in coffee production infrastructure, and revitalize the area into its current lively market status.
Following the devastating landslides and floods of late 2025, this area required an immense amount of repairs, especially as the main road from Takengon to the coffee production area of Jagong Jeget to the south was completely cut off. Further, some of Adena’s facilities were damaged in one of the areas largest landslides. Fortunately, they were able to get support from the community, and also from employees of Royal Coffee, who were able to donate directly to the cause of rebuilding the area.
What’s more, one of Adena’s producing partners in the area recently achieved #9 placement at the 2026 Indonesia Cup of Excellence. Even now, Kenawat is the site of revitalization and building new stories for a formerly maligned village.
Processing Details
Each producer delivers harvested cherries to a centralized wet mill where it is carefully sorted before depulping. Next the depulped coffee undergoes a dry ferment in an airtight container, which allows for an extended 14 day ferment. Next the coffee is fermented for another 3 days while submerged in water. Then the coffee is washed and laid out on patios and dried to a moisture of 11 percent.
Exporting Details
With Indonesian coffees, half the battle is overcoming logistical challenges like rugged roads and unpredictable torrents of rain. Adena Coffee, an export company, takes on an important role of organizing local warehouses and transportation so farmers can overcome these challenges. Adena Coffee also coordinates the dry-mill process to swiftly bring the coffee to the international market, ensuring greater earnings for producers.
Green Analysis by Isabella Vitaliano
A collection of three cultivars makes up this deliciously sweet and soft Sumatran coffee. Moisture content and water activity are within normal ranges, as well as density. Overall, this makes it a comfortable coffee to roast. Screen size is condensed in the 19-17 range, making for medium size beans that are comparative in size. With the processing being a hybrid of both anaerobic and washed, be sure to watch out during the end of the roast to prevent it from taking off.
Diedrich IR5 Analysis by Doris Garrido
At first glance, a double anaerobic washed coffee from Sumatra sounds like a profile that would lean heavily toward fermentation-driven characteristics. However, the final washed process resulted in a coffee that remains structured and balanced, showcasing layered sweetness, vibrant acidity, and a refined finish.
For this roast, my goal was to move quickly through the drying phase, extend the yellowing stage, and finish with a gentle development phase. The green coffee had an appearance similar to a fermented natural, with a slightly yellow tint to the beans. This characteristic was also reflected in the roasted coffee, where some beans developed a darker color than others. Because of this, I chose to reduce the roasting momentum toward the end of the roast to achieve a more even finish.
The roast began with a charge temperature of 441F and a one-minute soak. After that, I applied full gas until the coffee reached 300F, then gradually reduced the burners, fully cutting the gas by 360F. First crack began at 385F, at which point I opened the airflow and maintained it through the remainder of the roast. The coffee spent 3:23 in the yellowing phase and 1:31 in post-crack development.
In the cup, the coffee was bright and expressive, with citrus-forward acidity reminiscent of lemon and pomelo. Notes of clean caramel, candy-like rooibos tea, and cantaloupe added sweetness and complexity, resulting in a profile that felt both vibrant and well-structured.
Aillio Bullet R1 IBTS Analysis by Evan Gilman
We use the RoasTime app and roast.world site to document our roasts on the Bullet. You can find our roast documentation below by searching on roast.world, or by clicking on the link below.
Take a look at our roast profiles below, as they are constantly changing!
Adena Coffee has provided yet another stunning experimental lot, and one with green characteristics that make it adaptable in the roaster as well. Last year, we carried the wet hulled version of this coffee, and this year the washed version ended up being the pick of the litter. This coffee is medium-dense unlike some other lower density Sumatran coffees, but I knew I'd need to take it gently through the roast cycle. Further, this coffee is much lower in moisture content than many other Sumatran coffees, doubling the need for gentleness. Not your typical Sumatra, in many ways.
Starting with 464F heat application, P7 power, and F3 fan, I started the roast off with less push than usual. At turning point, I increased heat application to P8 and reduced fan speed to F2 – but just for a bit. I returned to P7 and F3, and ramped down to P6 after about a minute. Approaching first crack, I didn’t want this coffee to take off on its own, and I reduced heat to P5 while increasing fan to P4. A touch of extra airflow with P5 at the end of post-crack development, and I dropped my roast at 403.8F / 9:28.
This coffee did not look as dark as many would at nearly 404F, and the flavors didn’t range into the dark side, either. In the cup, I got lime candy and a pervasive clean dark chocolate note that lasted through the whole tasting experience. As the cup cooled, I was reminded of the red candy shell you can get on soft serve cones in the midwest, and there was a touch of pine aromatic just to remind me that it was a Sumatran coffee.
This coffee is in a world of its own. While I highly recommend filter drip, it’s going to be phenomenal on espresso, or heck, as an affogato. Drink deep, there is a lot of flavor exploration to do with this coffee!
You can follow along with my roast here at roast.world: https://roast.world/egilman/roasts/DogCOrn4HHsnq_JhEXFNm
Ikawa Pro V3 Analysis by Isabella Vitaliano
Our current Ikawa practice compares two sample roast profiles, originally designed for different densities of green coffee. The two roasts differ slightly in total length, charge temperature, and time spent between color change in first crack. You can learn more about the profiles here.
A little bit of a shapeshifter, this coffee takes on different forms in both the high and low density roasts of this coffee. The low density profile had lots of grapes, pineapple and green tea flavors, a balance of tanginess and softness. The high density roast flavors were a little bit more developed into mango, even more tropical fruits and green apple. The tanginess on the high density roast was really enjoyable although some may prefer the softness of the low density profile. I recommend trying it out on the high density profile first before exploring the low density one if you wish!
You can roast your own by linking to our profiles in the Ikawa Pro app here:
Roast 1: Low Density Sample Roast
Roast 2: High Density Sample Roast
Brew Analysis by Tim Tran
These lots of Sumatra coffees have been interesting especially for the level of processing we've seen! Double washed and anaerobically processed, this coffee provides fun fruit-forward flavors in the cup that kept the spirit of refreshing summer, even as we turn towards colder months. For the most part, fruit flavors found were fairly clean, and the coffee was responsive to tweaking brew parameters.
My favorite recipe used a moderate amount of coffee ground moderately fine, on a conical brewer. This recipe gave me a 1.52 TDS coffee with a 20.32% extraction. I found flavor notes of herbal basil, lime leaf, cherry, and a hint of maltiness. Incredibly silky with a lengthy sweet finish, this was a coffee that kept me sipping.
My second favorite recipe used a moderate amount of coffee ground moderately coarse on a conical brewer. This recipe gave me a 1.35 TDS coffee with an 18.75% extraction. This recipe brought forward more chocolate notes, trending towards milk chocolate and berries, with notes of lime. This recipe gave a coffee that I would describe as somewhat more of a typical anaerobic coffee flavor profile, that was fruit forward and rich in chocolate.
Ultimately, I recommend brewing this coffee on a conical brewer with a moderate dose. While this coffee certainly has several exciting brew parameters to choose from, I found this coffee to really be most exciting pushing the grind setting towards the finer side of things. We hope you enjoy – cheers!