Gayo Mandiri Sumatra

€ 11.00

CUP SCORE 87.75 (scaa cup protocol)

Aromatic herbs / Earthy / Yellow grapefruit / Maple

suggested for espresso and filter


We roast to order all coffees on Wednesday and Saturday, dispatching on next working day. Cut-off time is 8am UTC+1

Technical detail

 Several small farmers   Indonesia   
   Producer             Country
Sumatra (Aceh)      1200-1550 masl
       Region               Elevation


     Wet-hulled      S Lini and Caturra
Pulping process       Cultivar    


       May 15                 October 15
     Picked in              Landed in


  18000 kg                 Jute bag
     Lot size                Arrived in
   Rubens Gardelli     drum roaster
  Roast profile by    Roasted on



KSU Gayo Mandiri was established on November 2008 by the Ministry of Cooperatives, and in the present days counts with 1294 members. The coffee production is done by the cooperative members and commercialized by the cooperative.

In the pursuit of quality, KSU has implemented new teaching and consulting strategies to help the producers to achieve better quality. The cooperative facilitate the know how of the usage of organic fertilizers among the producers.

Gayo and Javanese women work together under the shade coverings as they hand sort beans from the villiages near Takegon. Mostof these women are widows from the Free Aceh conflict that only ended in 2005. Hopefully this aides in the healing of this troubled region that was also devastated by the Tsunami on the twenty sixth of December 2004.
Coffee beans are handpicked when ripe and processed by manual pulpers. The wet parchment then is left in plastic bags for 10 to 12 hours for the fermentation process. Then the mucilage as well as floaters and husk is removed by hand while washing in clean water. Then coffee is quickly sun-dried until they reach 50% of humidity and cleaned before rapidly selling to local market.
Only the best high-humidity content parchment is purchased by the final mill; then the mill sun-dry the parchment again for other 1 or 2 days before hulling. As a result of that, the parchment undergo the hulling process at a very high level of humidity content, around 25%. Then the “naked” beans are dried until they reach the right level of humidity for export, that is 11%. All these steps gives Sumatran wet-hulled coffees a unique cup profile.

The cooperative has been developing an area of 100 hectares for Arabica production, which will start to produce in early 2015.