Green Coffee Beans

Sumatra Arabica Organic Gayo , Bener Meriah, Aceh – FTO, RainForest

Sumatran Gayo coffee can be described as sweet and clean. By applying, a system of wet processing, this coffee has been recognized by the international coffee community for its high quality, which ranks it amongst the best coffees in the world. 100% Organically grown, Fair Trade and Rainforest Alliance certified.

Country of Origin: Indonesia
Region: Bener Meriah, Takengon, Central Aceh, Aceh.
Varietal: Arabica – Bourbon, Ateng Super, Catimor (Hybrid of Caturra and Timtim), Mandheling.
Certifications: Fair Trade, Organic
Processing Methods: Wet-Hulled, Sun-Dried.
Growing Altitude: 1200 – 1600 meters above sea
Producer: Permata Gayo Cooperative
Moisture: 12%-13%
Foreign matter: Based on SCAA standard scoring
Bag Weight (Each): Burlap coffee bag / Jutebag 60 Kg
Harvest: September - December
Acidity: Low/Medium
Body: Medium/Rich body
Aroma: Sweet
Character of cupping: Full body, consistent, balanced, sweet tobacco, spicy, earthy, pine.

Sumatra Arabica Gayo, Bener Meriah, Aceh – Grade 1

Sumatran Gayo coffee can be described as sweet and clean. By applying, a system of wet processing, this coffee has been recognized by the international coffee community for its high quality.

Country of Origin: Indonesia
Region: Bener Meriah, Takengon, Central Aceh, Aceh.
Varietal: Arabica – Bourbon, Ateng Super, Catimor (Hybrid of Caturra and Timtim), Mandheling.
Processing Methods: Giling Basah (Wet-Hulled), Sun-Dried.
Growing Altitude: 1200 – 1550 meters above sea
Producer: Permata Gayo Cooperative
Moisture: 13%
Foreign matter: Based on SCAA standard scoring
Bag Weight (Each): Burlap coffee bag / Jutebag 60 Kg
Harvest: September - December
Acidity: Light acidity
Body: Medium body
Aroma: Sweet
Character of cupping: Full body, sweet aroma, low acidity, cherry notes, chocolate, sweet tobacco, clean and pleasant aftertaste.

Sumatra Arabica Mandheling – Grade 1

Mandheling coffee plants are grown organically in the high altitude mountain with volcanic soil, which is very fertile. Sumatra Mandheling Coffee is a rare Indonesian coffee that is delightfully smooth with a rich heavy body, low acidity and an exotic flavor with an intense syrupy aftertaste and an earthy richness. Most of this coffee derives from smallholder production, involving long processing and marketing chains stretching from the mountains of North Sumatra and Aceh to the Port of Medan.

Country of Origin: Indonesia
Region: Centrally located near the geographic center of Sumatra surrounding Lake Toba. Sub regions of South Tapanuli, North Tapanuli, Simalungun and Deli Serdang.
Varietal: Jember, Ateng, and Garundang.
Processing Methods: Wet-Hulled, Sun-Dried.
Growing Altitude: 1200-1400 meters above sea
Moisture: 12%-13%
Foreign matter: Based on SCAA standard scoring
Bag Weight (Each): Burlap coffee bag / Jutebag 60 Kg
Harvest: Agustus - December
Acidity: Low
Body: Full body
Aroma: Slighty earthy
Character of cupping: strong cedar notes, consistent, balanced, sweet tobacco, winey, spicy, chocolate.

Sumatra Arabica Kerinci, Solok Selatan, Padang – Grade 1

Grown in rich volcanic soil on the slopes of Mount Kerinci, in the Solok Selatan, Padang province of West Sumatra. A community of Lolo in Pantai Cermin District, Solok District, there are many of community from Solok Selatan who is now looking for coffee grain in its place. Notes from Head of plantation division, not all of areas in Solok Selatan that can be planted by Arabica coffee and it is now recorded its land area is still 95 hectare which is planted by Arabica coffee with 1.387 kg production in each hectare.

Country of Origin: Indonesia
Region: Solok Selatan District, West Sumatera.
Varietal: Various
Processing Methods: Giling Basah (Wet-Hulled), Sun-Dried.
Growing Altitude: 700-1200 mdpl
Moisture: 13%
Bag Weight (Each): Burlap coffee bag / Jutebag 60 Kg
Harvest: September - December
Acidity: Low acidty
Body: Medium body
Aroma: Sweet
Character of cupping: floral, fruity, dark chocholate, wild black honey, sweet finish, intense body.

Sumatra Robusta Sidikalang, North Sumatera – EK-G1

Sidikalang coffee is a unique variety species of Robusta called Typica, One of the best types of robusta which is hard to be found in other regions in Indonesia. Grown in Sidikalang district near the lake of Toba, you will feel a mouthful of silky and smooth cup. Enjoy the crisp acidity follows with citric fruity and aromatic woody aroma with a hint of chocolate.

Country of Origin: Indonesia
Region: Sidikalang, Dairi, North West of Lake Toba.
Varietal: Various
Processing Methods: Giling Basah (Wet-Hulled), Sun-Dried.
Growing Altitude: 800-1066 mdpl
Moisture: 13%
Bag Weight (Each): Burlap coffee bag / Jutebag 60 Kg
Harvest: Highest in March, April, October and November
Acidity: Low acidty
Body: Full body
Aroma: Earthy
Character of cupping: spicy, chocolaty, earthy taste with smokey and earthy aroma, fruity taste.