Green-Unroasted Organic Sumatra Adsenia Mandheling Gr1

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Green-Unroasted Organic Sumatra Adsenia Mandheling Gr1

Green-Unroasted Coffee Beans

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 REGION:  Takengon highlands of Aceh Province, Sumatra      FARM:  Ketiara Cooperative     FARMER:  Ketiara Cooperative      ALTITUDE: 1300-1600 M     VARIETAL:   Adsenia (TimTim)  PROCESS: Wet Hulled

 

 

GREEN-UNROASTED

This region of Indonesia is also referred to as the Gayo land because the coffee farmers are from the Gayonese ethnic group and continue to cultivate Adsenia (TimTim), which is the oldest coffee varietal in Aceh. Grown in rich volcanic loam soil then “Triple Picked” means the coffee cherries are hand-sorted three times, as opposed to the standard single or double sorting and dried in the sun on a patio. This ensures a better processed coffee with fewer defects, and a cleaner, brighter cup profile.

 

Organic Sumatra Adsenia Mandheling Gr1 is sourced from family-owned farms organized around the Ketiara Cooperative, located in the Takengon highlands of the Aceh province on the island of Sumatra, Indonesia. A high percentage of farmers, typically from the most remote villages of the Takengon highlands, are widows who lost their husbands during periods of conflict in Aceh. A women’s origination was recently formed to address the needs of the community, which includes plans to build a health center in the community.

 

Wet hulling, or giling basah, is the traditional method used in Indonesia. And although both the name and the method are very similar to wet processing, the cup characteristics are incredibly different. Further information

Farmers pick cherry and sell to collectors, who aggregate for their communities and deliver to processors. Processors float cherry for density and then depulp and ferment the coffee overnight. The following morning the fermented parchment is washed clean with spring water and spread out on tarps to dry directly in the sun. After the parchment is dry to the touch, often only a matter of hours depending on the time of day, it is transferred to a local miller, who mechanically hulls the parchment from the wet coffee seed (thus earning the coffee its “wet-hulled” label), and will proceed to further dry the wet, naked coffee seeds on tarps under the direct sun. Each handoff is orchestrated by the cooperative, and the members’ coffee is traced throughout each step of the chain. Additionally, working with PT Ihtiyeri Keti Ara, whose mill is local to Takengon, means exports are approved and shipped directly from the highlands, with minimal time in Sumatra’s humid port city of Medan—an extremely key step for retaining quality in Aceh’s coffee.

Wet hulling, or giling basah, is the traditional method used in Indonesia. And although both the name and the method are very similar to wet processing, the cup characteristics are incredibly different. Further information








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