These beans are sourced from small scale producers associated with the Sara Ate Cooperative which was founded in 2011. Members of Sara Ate cooperative come from villages near Takengon, a well-known coffee town in the province of Aceh located at the northern end of Sumatra. The cooperative currently has approximately 517 small coffee producing members. The typical processing method used by Sara Ate coffee producers is called “Giling Gasah” in the Bahasa language. This processing method starts with a locally made pulping machine called a “luwak” that removes the outer skin from the coffee cherries which are left to ferment for up to a day. Then the coffee is washed to remove the rest of the cherry and dried in parchment until the moisture content is reduced to 30% to 35%. Finally the parchment is removed from the bean while in this semi-wet state which gives the beans their unique bluish-green appearance.
This cup is sourced from family owned farms organized around the UtamaGro cooperative, located in the Takengon highlands of the Aceh province on the island of Sumatra, Indonesia. UtamaGro cooperative currently has 1174 members. On […]
The honey processing on these beans is very close to the washed processing – very clean honey processing. It does leave it with a hint more sweetness and body but a little less acidity. Not […]
Maui Kaanpali Estate is a unique Hawaiian coffee. The beans are grown by MauiGrown Coffee at Ka‘anapali Estate in the West Maui highlands. The 500-acre estate is a former State/private project that used coffee to […]