About the coffee
- Cupping notes: Full body, low acidity, syrupy, with notes of brown sugar, cedar, and dark chocolate
- Cultivation: High grown in volcanic loam in Takengon in Aceh, West-Central Sumatra
- Altitude: 4,000-5,000 feet
- Tree type: Ateng, Bourbon, Catimor, Timor Hybrids
- Preparation: Giling Basah (wet-hulled), patio sun-dried
About the people who grow it
Top photo: Supardi Sinaga on unsplash.comBottom: supplied by royalny.com, by permission, all rights reserved
This Sumatra Takengon Grade 1 double-picked coffee is sourced from Putra Gayo, a mill that also partners with farms in Aceh, northern Sumatra. Owned by Iwannitosa Putra, the mill collects coffee from over 250 hectares of coffee farms that consist of Gayo 1, 2, and 3 coffee trees. Aceh itself is one of Indonesia’s most celebrated coffee areas, with fertile volcanic soil, a rainforest climate, and proximity to Lake Toba, the world’s largest volcanic lake. The region’s diverse landscape and ideal growing conditions make it one of the most distinctive origins in the country.
This coffee is “double-picked,” meaning the coffee cherries are hand-sorted twice, ensuring fewer defects and a cleaner, brighter cup profile. It is processed with the Giling Basah (“wet-hull”) method, developed in Indonesia, which involves first removing the outer skin before processing the bean. It results in a full-bodied coffee, darker green in appearance, and lower acidity. Sumatra coffee is renowned for its earthy and herbal nuances and spicy finish. The richness lingers on the back corners of your tongue. Notes of chocolate are evident in the finish.
This coffee is “double-picked,” meaning the coffee cherries are hand-sorted twice, ensuring fewer defects and a cleaner, brighter cup profile. It is processed with the Giling Basah (“wet-hull”) method, developed in Indonesia, which involves first removing the outer skin before processing the bean. It results in a full-bodied coffee, darker green in appearance, and lower acidity. Sumatra coffee is renowned for its earthy and herbal nuances and spicy finish. The richness lingers on the back corners of your tongue. Notes of chocolate are evident in the finish.