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
THE STORY BEHIND
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 ânakedâ 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.