Indonesia - Sumatra Kampung Kenawat | Washed - Archived

Origin

• 🇮🇩 Indonesia· Aceh

Tasting notes

Character

• Clean
  30

This is a washedWashed processThe fruit is removed from the seed before drying, usually with fermentation and a water rinse. Tends to give clean, transparent cups where origin character shows clearly. coffee with extended fermentation, from the Aceh region of the Indonesian island of Sumatra, produced by six smallholderSmallholderA farmer growing coffee on a small family plot — often under two hectares. Most of the world's coffee is grown this way, typically pooled at cooperatives or washing stations. farmers organized around the Adena Coffee Kenawat Coffee Mill. Tradition runs deep in the province of North Sumatra on the island of Sumatra, renowned for cup profiles and the classic Indonesian style of coffee cultivation and processing. Coffee is cultivated and harvested from farms that average less than 3 acres in size. Producers belong to the Hutasoit tribe and maintain a traditional village lifestyle that includes houses that resemble ships. Seventy percent of the producers are women who rely on coffee income to support their families. Each producer delivers harvested cherries to a centralized wet millWashing stationA central mill where many smallholder farmers deliver cherry for processing. In Ethiopia, Kenya, and Rwanda the station name (e.g. Idido) often identifies the coffee. where it is carefully sorted before depulping. Next the depulped coffee undergoes a dry ferment in an airtight container, which allows for an extended 14 day ferment. Next the coffee is fermented for another 3 days while submerged in water. Then the coffee is washed and laid out on patios and dried to a moisture of 11 percent.