How do you drink Mikaya coffee beans in Aceh Aceh, Sumatra? how does Aceh coffee taste?

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Aceh Aceh Miangaya Mangaya

Guojia: Indonesia Indonesia

Producing area: North Sumatra Aceh Aceh, North Sumatra

Class: Grade 1

Treatment method: wet stripping method Wet-hulled Process

Product type: Tim Tim

Sea pull: 1200-1400 meters

Wind flavor: fairy grass, citrus, Pu'er, thick taste

The raw beans of Mijaya in the Aceh Special Administrative region come from a high area on the edge of Lake Tawa in North Sumatra. Coffee is grown in remote areas, and it is a long way from the village of Takengon in the region. Aceh Miangaya is located on the hillside of the lake about 1200-1400 meters above sea level. Coffee grows along the hillside and needs to resist the oncoming strong winds on the lake.

Coffee is the second largest cash export crop in Aceh. It is estimated that there are about 60000 small-scale coffee farmers, and each person owns about 1 Murray 2 hectares of coffee planting land. Indonesia's traditional way of coffee trade is multi-point supply, starting from farmers, through multi-layer middlemen, slowly accumulate a large number of export goods. In the Indonesian coffee trading system, the direct trade of receiving goods from farmers and arranging for export through a single window is quite rare in Indonesia. Because the supplier has a local special pipeline in Aceh, with the assistance of Mr. Ekka, who is also from Aceh, we are able to transport and export this micro-batch of coffee from remote areas.

By working directly with the farmers in the village, we can more directly track the steps of coffee cultivation and post-production. Through the communication and feedback on quality and agricultural technology between the two sides, farmers can further improve and maintain product consistency. In addition, farmers are happy to meet export buyers and know people who export their coffee abroad.

This year's Aceh Mangaya Aceh Miangaya raw beans are specially arranged to be hand-selected three times in the dry processing plant before being exported. In addition to the typical rich taste of Indonesia, it also has charming citrus acidity.

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