Velvet body, very herbal, fresh, spicy with slight humus and tobacco notes.
Coffee cultivation in Indonesia holds a 300 year old story which has beensignificantly influenced by the Dutch colonization. After Indonesia became independent, the plantations were either controlled by the government or closed down.
Today Indonesia is the fourth largest coffee producer in the world. Approx. 92% of the coffee production is in the hands of small producers using traditional techniques.
This coffee is coming from a smallholder cooperative in Central Aceh. The Sara Ate Koperasi cooperative is Fairtrade and Organic certified. The cooperative counts with 430 active members. Their coffee plots have an average size of 1.3 hectares.
This coffee has a unique dark greenish colour due to the special processing technique known as the semi-washed method. Directly after harvesting, the farmers separate the fruit pulp from the bean with hand-operated de-pulping machines and let the beans ferment overnight. Due to the fermentation process the fruit pulpis now detached from the bean and can be washed away by hand. Afterwards the farmer dries the remaining parchment beans carefully for a couple of hours in his garden until they reach an estimated 50% of humidity. After the transport to a mill and a further drying process for 1 -2 days, the swollen beans go through a special machine that removes the sticky parchment skin by strong friction. In Medan the coffee is being dried a last time down to 12% and afterwards ready for grading and classification for export.
Sumatra, Pegasing, Aceh Tengah
Sara Ate Koperasi
430 Smallholder Farmers
Tim-Tim and Typica
Organic and Fairtrade