WOODY. RAISIN. HAZELNUT.
We’ve redefined convention with this Northern Sumatran coffee. A bright, clean cup that bursts with complex tertiary notes on the palate.
Indonesia’s unique drying process compounds its diversity. This coffee utilises the wet hulled or “giling basah” method. After the coffee cherries are de-pulped to remove their outer skin they are pre-dried on the patio for 12 hours to around 35% moisture level.
Wet hulling then takes place. This is removing the parchment before the green seed or coffee bean is fully dry.
The green beans are laid out again on ventilated patios until fully dry [11% moisture]. This drying phase is where it takes on a signature petrol green colour and for us the formation of earthy, herbaceous flavours are developed.
970 contributing members of Kopepi Ketiara Cooperative
Gayo Highlands, Central Aceh Sumatra
Bourbon, Typica, Caturra, Catimor
The Full Story
The Kopepi Ketiara Cooperative is located in the Gayo Highlands, district of Takengon and Bener Meriah, Central Aceh, Sumatra. All of the 970 farms that contribute to the cooperative produce 100% shade-grown coffee.
The average farm size is about 1.2 hectares per member, and a large percentage of members are women: this inspired the cooperative to form a kind of "junior" group, an affiliated association of women members whose coffees are kept separate and sold as Ipak Bensu. Ketiara Cooperative was founded in 2008 by farmer and former coffee collector (or "broker") Ibu Ramhah, who is the manager and chairperson of the co-op and who has inspired many of the women to band together to market their coffee for a premium. In turn, the women hope to increase their family's access to education and health care, and to invest in their farms to continue to thrive.