Description
Aceh (pronounced AH-CHEY) is the northernmost province of Sumatra. Its highland territory, surrounding Lake Tawar and the central city of Takengon, is considered to be the epicenter of one of the world’s most unique coffee terroirs.
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 plants, 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 layered biomass, and almost every square meter of the region seems to exude life.
Nothing is ever still. Including coffee ripening, which occurs ten months out of the year. GayoMandiri is a family-operated exporter based in Bener Meriah, a broad district that encompasses the mountains along the north shore of Lake Tawar. Gayo Mandiri works with local cooperatives, operates a central dry mill, and promotes a relationship-based sales model with their buyers
Tasting Notes: Great medium to dark roast beans. Nice and clean for a Sumatra. Fuller bodied and darker toned, low acidity with a predominately earthy/chocolaty cup profile. Very classic tasting, stout like Sumatra. A little sweet floral upfront and smoky in the aftertaste. Gets strong into the very dark roasts turning the cup semi-sweet chocolate like with smoky notes. Our favorite roast was just touching 2nd crack.
Roasting Notes: A decent quality screen on these beans keeps them easy to roast. Very little chaff. Wet hulled coffees will roast a little two toned, and are not the best light roast coffees. Shooting for a medium to dark roast will be wise, make sure the lighter beans make it through first crack. Most will like it borderline 2nd crack, as soon as you see any signs of smoke or oil on the surface, cool it out. Being already a bit lower acidity, we like to roast them a little quicker, retains a bit more sweetness with crisper tones.
Sumatra’s smallholder coffee is a complicated process. Notably, processing is typically not overseen by a single individual or team; instead, coffee moves task by task through different parties before reaching its final, fully-dried, state. Coffee farms in Bener Meriah average 0.5-2 hectares each.
Every village with cooperative members has a collector (or more) who receives fresh-picked cherry for washed processing each day. Once a batch of coffee has been depulped, fermented overnight, washed clean, and then sun-dried to the touch, each collector then delivers the batch to the cooperative’s central mill. It is at the mill where the coffee is mechanically hulled of its parchment, leaving behind just the soft, high-moisture coffee bean (thus earning the term “wet-hulled”), all of which is spread out on large patios to continue drying.
Each handoff is orchestrated by the cooperative, and the members’ coffee is traced throughout each step of the chain. CV Gayo Mandiri, along with many local industries in the region, identifies itself as “Gayo”, after the Gayonese ethnic group which has long made Aceh their home, and which comprises a vast majority of farmer members. Regional coffee distinctions in the northern provinces of Sumatra are interestingly all based on human ethnicity, rather than geography itself, which unfortunately has muddled the island’s traceability over time.
“Mandheling” for example, is a broad label for a widespread cultural group in Sumatra and Malaysia and subsequently the broadest coffee trading term, applying to almost any chosen blend of wet-hulled coffees from across the northern half of the island. These terms are malleable, and it is often difficult to pinpoint a coffee’s exact origin without direct partnerships that allow buyers to trace the entire value chain themselves.
So, it is helpful to work with exporters with a local supply chain, who themselves operate in the highlands and are personally invested in their community’s success. Gayo Mandiri regularly distributes farming tools and cash dividends to cooperative members, as well as invests in drying tents for their central operations to reduce the risk of coffee spoilage.
John L Hinrichs (verified owner) –
A new favorite.
Jackson –
I took a class in college where we learned to roast coffee and this was the coffee I learned to roast with. This coffee was definitely a great choice! Overall delicious and everyone else that got to try my coffee loved it too!