Supplier: CV Yudi Putra
Altitude: 1300-1400 meters
Processing: wet-hulled processed
In the cup: Spiced fruit, ginger, white nectarine, pineapple, apricot, sweet grape, black tea & sticky vanilla nougat.
Background: This coffee is sourced from one of the most amazing locations at the very end of Lake Tawar in Aceh province.
It is a long winding crawl both high in altitude and distance from the main highland village of Takengon. CV Yudi Putra has a very diligent partner in Aceh, Mr. Ekka who works with a collector in an exclusive arrangement in this very remote micro-region of Aceh.
This region is slightly more sophisticated in cultivation as they have passed on the knowledge from generation to generation. There are a number of NGO that work with the coffee producers in this area. ‘’Gayo’’ coffee is unique in flavor and very special in taste. The broader Sumatran coffee industry is sophisticated and well established, developed over 20 years by national & international companies all aiming to meet the growing demands of the specialty market. However the industry still has little transparency down the chain from the processor/exporter. All of the coffee from Aceh & Sumatra is exported from Belawan port in Medan (north Sumatra).
This coffee is processed with the traditional wet-hulled process. This means that once cherry is picked, it’s pulped and fermented overnight in a barrels to remove the mucilage. Afterwards the ‘wet parchment’ is laid out to dry until it reaches about 20-25% moisture content. The wet parchment is then wet hulled and immediately sent out for drying again. The drying conditions here are close to perfect- dry air, low humidity and temperature range from 23-27’C (during harvest season) ensures even and uniform drying. After the green coffee reaches 12% moisture, it is ready for preliminary hand grading at the mill. Afterwards the coffee is sent to Medan for further processing and export.
(information kindly supplied by MTC Group)