About This Coffee
This coffee, grown in the picturesque mountains surrounding Lake Tawar, is the product of a direct relationship between growers and importers that is extremely rare in Indonesia.
Unlike most coffee grown in Indonesia, which passes through so many hands that it is nigh on impossible to keep accurate traceability, our partner, CV Yudi Putra works directly with the small producers behind this lot. Beyond sourcing, they speak to producers about their production process and quality issues and help them implement simple solutions to improve consistency and quality. They also offer training on improving quality and implementing good agronomy practices.
Harvest & Post-Harvest
After selective handpicking, cherry is processed in Wih Tenang Uken, a village in the Bener Meriah district. Cherry is pulped and then fermented for 36 hours in bags. Then, parchment is skin dried with mucilage for about 1 ½ days. Coffee is wet-hulled and then dried on a covered patio for 3 to 5 days.
Coffee in Indonesia
Indonesia has a long coffee producing history, but recently their coffees have been overlooked by the specialty market. Thanks to our innovative and ever-expanding supply chain, we are proud to bring you high-quality coffees from many of Indonesia’s unique regions, accompanied by in-depth traceability information.
Indonesia is perhaps best known for its unique wet hulling process (giling basah). Though its exact origins are unclear, wet hulling most likely originated in Aceh during the late 1970s.
Wet hulling’s popularity can be attributed to producers’ need for prompt payments. It was also adopted specifically by many producers who lacked the drying infrastructure that was needed to shelter drying parchment from the high humidity and inconsistent rainfall typical in Sumatra. At higher elevations with constant humidity and unpredictable rainfall, drying can prove to be slow, risky and difficult.