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, also known at Wet-hulled. 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.
Tasting Notes: Thick and creamy with low acidity best served at a medium to dark roast. A great example of a traditional Sumatra. Smooth, earthy and sweet with less peat or smoky notes. Light roasting on these wet-hulled coffees will result in a bit of nutty/earthy like qualities, they bloom into wonderful chocolaty tones into the fuller roast levels. Not super smoky until you hit second crack.
Roasting Notes: Easy to roast, just avoid really light roast points. Wet-hulled Indonesians are very low chaff, and a bit denser bean. Roasts a bit two toned but easy to hit medium to dark roasts where this coffee tastes best. Right at second crack is an easy and tasty roast. A bit smoother and less roasty a shade or two lighter, decently heftier of a cup with strong smokiness if taken a bit into 2nd crack.