Sumatra (Gayo)
Sumatra (Gayo)
Sumatra (Gayo)
Sumatra (Gayo)
Sumatra (Gayo)
Sumatra (Gayo)
Sumatra (Gayo)

Sumatra (Gayo)

Regular price £6.50 Sale

Country: Indonesia

Island:Sumatra

Province: Aceh Region: Bener Meriah-Aceh

Cooperative: Permata Gayo

Mill: Melati, Jingki Jemen Altitude: 1200-1600 masl

Number of members: 2012 members

Average farm size: 2.5 hectares

Varieties: Gayo-1 ( Tim-tim), Gayo-2 (Bourbon) & Ateng

Process: Wet Hulled

Soil Type: Andisol (specific volcanic soil to region)

Story: Permata Gayo was founded in 2006 in the Bener Meriah region in Aceh Province. The goal was to guarantee more traceability along the supply chain from where the coffee is grown in Aceh to the port of Belawan. By managing the full process from growing the coffee, processing it and exporting it, Permata Gayo have gained more control of the quality of their coffee and the cup profile has improved as a result. Processing: Sumatra has a unique way of processing coffee called ‘Galling Basah’-sometimes known as wet hulled or semi washed. The first stage is farmers delivering Gabah, which is wet parchment coffee at around 45% moisture content. The Gabah is dried immediately (on large & clean covered patios) for around a day prior to hulling. After hulling the “Labu” wet green bean is at 30-40% moisture and takes a further 2 days to become “Assalan” which has a 20% moisture content. The Assalan is then transported to the main Dry mill where it will be further dried for half a day to 12-13% and will then be screen sized and cleaned for export. This way of processing coffee produces a deep blue/green colour of green coffee and also produces a special cup profile.

We love this coffee, we are sure you will too!

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