Organic Sumatra Aceh G1

A perfect example of a unique bourbon varietal. This fair trade organic blend offers sweet, smooth, and robust flavors of sweet citrus, herbs, and cedar. The fragrance is closely associated with Sumatra and garden vegetables.

Sumatra is the second-largest island in the Republic of Indonesia, where Mandheling coffees are grown on the lofty, volcanic slopes of Mount Leuser, near the port of Padang in west-central Sumatra. Regional coffee distinctions in the northern provinces of Sumatra are interestingly all based on human ethnicity, rather than geography itself. This name honors the Mandailing people, an ethnic group in the Batak area. “Mandheling” is a broad label for a widespread cultural group in Sumatra and Malaysia, and subsequently the most common coffee trading term, applying to almost any chosen blend of wet-hulled coffees from across the northern half of the island.

Coffee grows in the northern highlands, in areas known as Tapanuli, Aceh and Gayo; and further south at Lintong, near lake Toba (one of the deepest in the world). Mandheling is not a region, but a people of northern Sumatra, and much coffee from that area is named after them. Most coffee in Sumatra is grown between 2,500 and 5,500 feet, and nearly all coffee is grown by smallholders coffee farmers. Nine out of 10 coffee farmers in Sumatra grow coffee on less than one hectare of land. Virtually all Sumatran coffee is wet hulled, a process known as “giling basah”. Plant Species include Bergandal and Sidikalang varieties of Typica, Hibrido de Timor (aka "Tim Tim"), a Bourbon cultivar known as Linie S, S-288 and S-795 found in Lintong, Rambung, Abyssinia, "USDA,” Caturra cultivars and Catimor lines.

Wet-hulling, or giling basah, is the traditional method used in Indonesia. And although both the name and the method are very similar to wet processing, the cup characteristics are incredibly different.

After the coffee is dried to 12 to 13% moisture content in the greenhouses, the coffee will be delivered to the warehouse in Medan. It is inspected and graded again upon arrival to ensure no errors were made during processing. The coffee is then warehoused for 2 months. Then it goes through the final grading, hand sorted, bagged and ready for export.

Wet hulling is a process devised in Sumatra and adopted throughout the region as a solution to rainy, humid conditions that make drying green coffee a challenge. Typically, farmers depulp freshly picked cherries, ferment overnight, and wash the seeds before selling to a mill or collector only partially dried. The coffee's husk (parchment) is removed at a much earlier stage than in a standard washed process, while the green seed is still soft and pliable. Great care is needed to prevent excessive damage. After milling, the coffee seeds are then finally dried until optimum moisture content is reached.

Aceh (pronounced AH-CHEY) is the northernmost province of Sumatra and the local city of Takengon, and is considered to be the epicenter of one of the world’s most unique coffee terroirs due to its isolated heirloom set of typica and catimor-based cultivars, its uniquely fertile microclimates, the land husbandry, and its tradition of wet-hulled processing. Coffee farms in this area are managed with the experience of many generations of cultivation, while also harmoniously woven into their surrounding tropical forests. The canopies are loud and fields are almost impenetrably thick with coffee and fruit trees and vegetables, all of which are constantly flushing with new growth. Year-round mists and rain showers never cease, farm floors are spongy and deep with compost, and almost every square meter of the region seems to exude life.