This is Mosey Coffee’s flagship blend and sits in the middle of our current line ups flavour spectrum.

Using 3 beautiful coffees from around the world, Wheels Up promises Caramels, Pecans and Biscuits, from start to long, lingering finish. Delightfully nuanced as an espresso and produces a velvety crema that punches through milk perfectly.

This coffee continues to surprise you with new notes everytime you taste it. Very versatile and definitely a fave at Mosey.

To create this blend, we used our Brazil Diamond as a base to work off and layered the following coffees to bring it together.

Sumatra Gayo Mandehling

We loved this coffee so much we roasted it as a single origin and it was amazing. Here’s a bit more about this coffee and its origins.

With this Wet-Hulled lot from Gayo Highlands, you can truly appreciate the typical deep, rustic and sweet character of Indonesian coffees. The country has good growing conditions with suitable altitude, fertile soils and temperature. Since Indonesia is an archipelago consisting of about 17,500 islands, the country has a fascinating range of biodiversity with various microclimates.

This wet-hulled coffee is grown by smallholders with an average of 1 hectare.   

Gayo Highlands are named for the predominate ethnic group, the Gayo. In addition to Gayo, Acehnese, Javanese and Batak people also live in the highlands. 

The scenic Lake Laut Tawar is a popular destination. The land is surrounded by mountain peaks and is the only place in the world you can find a fish called depik. 

Coffee is shade grown, frequently using lamtoro, or river tamarind, trees. Producers in Gayo Highlands are known for their unique pruning method. They cut trunk at about 1 to 1.5 meters. Due to this, pruned coffee trees tend to grow outwards more than upwards, leading to a unique umbrella shaped tree.  

Almost all farms in Gayo Highlands are small. On average, farms are about 1 hectare. In addition to growing coffee as a cash crop, many smallholder farmers also work at hired laborers at the nearby tea plantations. Tea is also a huge crop in the area. The bigger tea plantations are often near coffee farms. When the harvest is finished, coffee farmers will go there and pick leaves under contracted labor.    

There are more and more initiatives by farmers on Sumatra to organize themselves into cooperatives. In the past, farmers did not have much leverage to help themselves get better prices for their cherry or parchment. When they’re in cooperatives, they can share resources, organize training and negotiate better prices.

Coffee from Sumatra is known for one very specific feature: the wet-hulled process or gilling basah. This process is only used in Indonesia. This is mostly because the relative humidity in the air is too high to actually dry the beans enough before hulling them. After handpicking cherry, farmers process their cherry using the traditional wet hulling (giling basah) method. Following harvest, cherry is pulped at or near the farm, on small hand-cranked or motorized pulpers. Some farmers in Gayo sell their cherry to a local collector who either processed the cherry themselves or sells it to a processor or wet mill. The coffee is fermented for approximately 12 hours (in small tanks, buckets or bags) and washed with clean water the following morning. Parchment is sun-dried for between half a day and two days, depending on the weather, to allow for skin drying which eases the removal of parchment.   

At this juncture the moisture content is between 30-40%. Farmers deliver their parchment to a collector. Collectors may either wet hull the parchment themselves or sell the parchment on to someone who will. These steps become an essential part of the process here because a wet hulling machine, though slightly different, requires a similar investment to a dry huller. Wet hullers are larger, require more power and run at a faster speed than a traditional dry huller. Few, if any, individual farmers have their own hullers.   

After hulling, the coffee seed is whitish and pliable and is called labu. It is laid out to dry on tarps or patios, where it reduces in size and moisture decreases to 14-15%.  This stage the green coffee is known as asalan—unsorted and with defects.   Much of the internal commercial trade is for asalan.   Exporters, most of whom are based in Medan, will typically finish the drying down to 12-13%, sort and prepare for shipment.  

Ethiopia Guji Hambella

As the finishing coffee in this blend, the Ethiopia Hambella is a naturally processed coffee that brings the nuance to the finish without any overbearing fruitiness. This is the coffee that brings the Sumatran and Brazil together to finish the “dish” so to speak.

Farmers cultivate this Natural coffee in the rich volcanic soil of Hambella in the Guji region.

Our Arabica Hambella Natural is sourced from Sibu Coffee Producer and Exporter. Farmers cultivate coffee trees in the Hambella District in the much-beloved Guji region.

The soils in the southern and western parts of the coffee-growing regions of Ethiopia are volcanic. Volcanic soil is rich in nutrients and minerals.

The Guji region receives ample rainfall and is marked by steep mountainous terrain: perfect conditions to support the vast array of coffee grown here. Guji coffee has only recently been distinguished from neighboring Sidamo and Yirgacheffe. However, due to their incredible quality and unique profiles, they are quickly gaining international recognition

Sibu Coffee Producers and Exporters source cherry from their own farm, farmers delivering to their 3 washing stations and farmers, washing stations or collectors selling dried coffee to Sibu. Each of their washing stations supports 20 permanent employees and 180 season workers.

Head to our online shop if you want to try this or any of our beautiful coffees for your home or business.

Don’t forget we can source your brewing gear for you or as a gift.

If you’re interested in wholesale for your cafe or office, head here for more info or contact us directly at hello@moseycoffee.com