The characteristics of Sumatran Coffee the story of Sumatran coffee beans introduction to Sumatran Coffee producing areas

Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)

Sumatran specialty coffee

Indonesia was named the Portrait country of the year by SCA, attracting a lot of attention to this unique coffee country, as a matter of course. The combination of rich tropical microclimate and semi-washing treatment makes Indonesia, especially Sumatra, stand out.

Indonesian flavor

In particular, Sumatra's specialty coffee has its own characteristics. Provides a complex and full-bodied flavor. A typical semi-washed Sumatra reveals the creamy body and the taste of dark chocolate, licorice root and lemon. It can be used as a supplement to mixed coffee, or it can exist independently.

History of Sumatran Coffee

Coffee was introduced by Vereenigde Oost-Indische Compagnie (Dutch East India Trading Company) in the early 17th century. Dutch colonists planted Typica and bourbon varieties in North Sumatra to meet the growing demand for coffee in Europe. Today, Indonesia is the world's third largest coffee producer, and they have a passionate professional coffee community.

Coffee farmers in Sumatra

There are about 40,000 small coffee farmers in Sumatra, all of whom own less than 2 hectares of land. Coffee is grown by a small family of 60 and 130 farmers. These organizations form cooperatives, led by a supervisor, who sell coffee to local exporters.

Downstream of the supply chain

Exporters and cooperatives such as Ketiara Cooperatives have established supply chains to ensure that coffee flows effectively from farms to the port of Belawan in Sumatra. At the beginning of the supply chain, you have small coffee farmers, most of whom own less than 2 hectares of land. These small farmers send their cherries to local collectors, who use temporary pulping equipment to process coffee.

After pulping, the wet parchment coffee is dried to a moisture level of about 30-35%, and then sent to cooperatives or local businessmen, who then dry the coffee. Dry, ungraded products, known locally as "Asalan", usually have 15 per cent moisture and 15 per cent diversion. Depending on the location of the partner company or exporter, Asalan grades and dries to 13% at Medan or local collection points before exporting through the port of Belawan.

Wet shelling treatment

Wet shelling, known locally as & # 39; Giling Basah & # 39, was introduced in the 1980s. They did this to imitate fully washed coffee from Central America, but to their surprise, they created a unique flavor. Wet and shelled, giving coffee a lot of body and strength.

Major coffee producing areas in Sumatra

In Sumatra, we work in two key areas: Aceh and North Sumatra. Aceh, located in the north of Sumatra, is an independent Sultanate. The province is governed by Islamic law, that is, sharia law. We work with many cooperatives that provide organic coffee and fair trade coffee.

In North Sumatra, southern Aceh, coffee is grown around Lake dopa, the largest volcanic lake in the world. We buy a lot of uncertified organic coffee from local producers because they breed better varieties than "Tim", the local name for East Timorese hybrid coffee.

Female-led

Ketiara cooperation

Twenty years ago, Chairman Rama began buying cherries and turning them into green coffee. At that time, she sold green coffee beans to local businessmen. At the end of 2008, she organized farmers to set up a cooperative, which was established in 2009 and has 38 members.

Now, Ketiara Cooperative has become one of the most famous coffee suppliers in Aceh, owning Ketiara Coffee. Surrounded by Keenong Le Yousse National Park, the cooperative has a total of 897 members and covers a total area of 836 hectares. All coffee grown by the Ketiara Cooperative is organic and fair trade.