To insure quality the cooperatives put a neat twist on the traditional Sumatran wet-hull method. In effect it is double select coffee: we are selecting the coffees we like from select high-altitude lots produced by the two cooperatives, both of whom are committed to improving cup quality and living conditions in their region.
This coffee comes from the highest altitude family-run farms within two cooperatives- Ketiera and Koperasi Kopi Gayo Organic (KKGO)- located in the Takengon highlands of the northern Ache province on the island of Sumatra. Process : Wet hulled and dried in the sun Notes of dates, pine, semi-sweet chocolate, grape leaves, citrus and nut reveal as the cup cools. As always, we'll be offering a dark and medium roast version of this coffee.Flavor Profile - Lush, syrupy body dripping with rich golden dark roast tones (known in some circles as "King of the Dark Roasts") with surprising clarity and deep sweetness. Removing the parchment while still wet helps the beans dry faster for export in the warm, wet climate of Sumatra.
The co-op started very small and is now currently composed of over 2,000 producers! This coffee is processed while still wet, giving the beans their signature blue-ish look. This co-op was formed in 2006 by 50 farmers in five different villages of the Bener Meriah region that came together after a powerful tsunami hit the region and devastated several of their coffee farms.
Classic earthy, tea-like, and sweet green apple notes are what we are looking for, and this fresh arrival from the Permata Gayo Cooperative fits the bill! The co-op resides in the Gayo Highlands in the province of Aceh – a very remote part of the central island on the northern tip of the country. Over the years we've had many different lots of Sumatran coffee, and we always do our best to keep them in line with a similar cup profile.
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