Sumatra Sesongot Gayo

This coffee has the taste of Strawberry tea, Watermelon, Sugarcane.

Rp120,000
Grind Size
Instant Coffee
Available
Detail Product

Coffee in Indonesia

Indonesia is perhaps best known for its unique wet-hulled process (giling basah). Though its exact origins are unclear, wet-hulling most likely originated in Aceh during the late 1970s. Wet-hulling’s popularity can be attributed to producers’ need for prompt payments. It was also adopted specifically by many producers who lacked the drying infrastructure that was needed to shelter drying parchment from the high humidity and inconsistent rainfall typical in Sumatra. At higher elevations with constant humidity and unpredictable rainfall, drying can prove to be slow, risky and difficult.

About This Coffee

In 2019, Aulia Kahfi placed 9th in the Sumatra Prestige Cup for his excellent Wet-Hulled lot. He cultivates coffee on Rakyat Farm, which he inherited from his family. He has been involved in coffee production since his early teens but has always had a unique interest in specialty coffee. Since specialty coffee was not in high demand in his area during his teenage years, Aulia spent several years mining and selling Vesuvianite, a precious stone often found near volcanoes. He has since returned to coffee production.

Now in his early thirties, Aulia is entrepreneurial and enterprising. Using an old van or his friend’s car, he has expanded his business by purchasing a few bags at a time from neighboring farmers. He collects and processes ripe cherries from farmers in the Lukup Sabun, Pantan Sile and Ratawali neighborhoods.

Almost all farms on Sumatra are small. On average, farms are between 0.5 to 2.5 hectares. Coffee is usually the primary cash crop for farmers, but most also intercrop their trees alongside vegetables, maize and fruit. This intercropped produce will make up a substantial part of the family’s diet for the year.

Processing

Aulia selectively handpicks ripe, red cherry, or purchases cherry from neighboring farmers. He ferments cherries for 24 hours, changing the water every 12 hours. Following fermentation, Aulia lays cherry on patios to dry. Aulia rakes cherries frequently to ensure even drying. It takes approximately 12 to 25 days for parchment to dry.

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