Organic Indonesian (Sumatran) Gayo – Koperasi
Cupping Notes:
| FLAVOR | Dark Chocolate, Tobacco, Dried Plum, Brown Sugar, Earthy, Herb-like, Black Tea, Lime |
| BODY | Medium |
| ACIDITY | Medium |
Farm Notes:
| GEOGRAPHY | 1450 MASL |
| REGION | Aceh Tengah region of Sumatra |
| PRODUCER | Koperasi Coop, Wagiman Farms, Yasmin Farms |
| PROCESSING | Wet Hulled, Giling Basah |
Wagiman and Yasmin, two producers in the Aceh Tengah region of Sumatra, share a dedication to organic farming. Their farms, located at around 1450masl, are certified Fairtrade organic and only utilize natural fertilizers such as coffee husks and cow manure to enrich their coffee crops. This ensures soil fertility and longevity.
Ethnic Gayo farmers primarily grow Gayo 1 and Gayo 2 varietals. Although their origins are not well-documented, many believe that Gayo 1 is a strain of the Timor variety, while Gayo 2 shares similar characteristics to Timor and Bourbon. Both are commonly found throughout the highlands of this popular coffee region. The cup profile tends to be lighter-bodied than Mandheling coffees from further east.
What Is Wet Hulled Coffee Processing (Giling Basah)?
The wet-hulled coffee process, locally known as Giling Basah, is the method of choice in Indonesia due to the humid climate. The wet-hulled process has become synonymous with Indonesian coffees and contributes to its unique cup profile.
In the wet-hulled process, coffee cherries are generally depulped at the farm level using hand-cranked machines. The cherries are then fermented overnight to help break down the mucilage, which is subsequently washed off. Afterwards, the coffee is quick-dried as it makes its way through the supply chain into an exporter’s mill.
