SUMATRA, Indonesia

Origin

• 🇮🇩 Indonesia· Aceh

Tasting notes

Character

• Bold
  50

16oz / 454g Tasting NotesTasting notesThe flavors a roaster perceives in the cup — 'jasmine, apricot, black tea'. Descriptive associations, not ingredients: nothing is added to the coffee.: Cedar, Herbal, Baker's Chocolate Origin: SUMATRA Roast Level: Dark Region: Takegon Highlands Co-Op: The Rahmat Kinara Cooperative Growing Altitude: 900 - 1600 metres Arabica VarietyVariety (cultivar)The botanical subtype of the coffee plant — Gesha, Bourbon, SL28 — analogous to grape varieties in wine. A major driver of cup character alongside origin and process.: TypicaTypicaThe oldest cultivated arabica lineage, ancestor of most Latin American coffee. Low yield, clean and sweet cup; the baseline other varieties are measured against., Catimor Harvest Period: June - December Milling Process: Giling BasahWet-hulledIndonesian method (giling basah) where parchment is stripped while the seed is still wet, then dried bare. Gives the earthy, spicy, heavy-bodied profile classic to Sumatra. (Wet-Hulled), Sun-driedNatural processThe whole cherry is dried with the fruit still on the seed. Gives heavier body and big fruit flavors — think berries and wine — sometimes with a fermenty edge. Certification: Fair Trade & Organic The Rahmat Kinara Cooperative was founded in March 2007 with just a small group of farmers. Quickly, they came to see the benefits of certifications, “especially Fairtrade,” they say, and became Fairtrade certified in 2014. Today, the co-op employs 20 permanent staff members (who oversee quality control and other functions) and 30 seasonal workers. And, it works with approximately 700 farmers who together farm approximately 850 hectares of coffee, in areas spreading from central Aceh to the Gayo Highland, at altitudes between 1,200 and 1,400 meters. The Rahmat Kinara Cooperative focuses on sustainability and social programs.