Discover the Art of Sumatra Coffee: From Gayo Farmers to Your Cup
In the highlands of Sumatra, the ethnic Gayo farmers are the backbone of a rich coffee heritage. They primarily cultivate Gayo 1 and Gayo 2 varietals, which have intriguing and mysterious origins. Many believe Gayo 1 is a descendant of the Timor variety, while Gayo 2 shares similarities with both Timor and Bourbon. These varietals, grown throughout this renowned coffee region, produce a cup profile that’s distinctively lighter-bodied compared to the famous Mandheling coffees from further east, making them a unique and intriguing choice for coffee enthusiasts.
Sumatran coffee has a rich and storied history, dating back to the 17th century when the Dutch East India Company first introduced coffee plants to Indonesia. The island of Sumatra, with its diverse tropical flora, fauna, and unique microclimates, provides an ideal environment for coffee cultivation. Sumatran coffee farms, typically small and scattered across remote areas, are part of a network of collectors, processors, traders, and exporters that bring this exquisite coffee to the global market, a testament to the enduring legacy of Sumatran coffee.
The Wet-Hulled Process: A Unique Indonesian Method
The wet-hulled coffee process, or Giling Basah, which is locally known, is the hallmark of Indonesian coffee production. This method is particularly suited to Indonesia’s humid climate and plays a crucial role in shaping the distinctive flavor profile of Indonesian coffees.
Hand-cranked machines typically de-pulped coffee cherries at the farm during the wet-hulled process. The cherries then undergo overnight fermentation to break down the mucilage, which is washed off the next day. The coffee is dried to a 30-50% moisture content and later dried to 11-13% as it progresses through the supply chain to an exporter’s mill. This meticulous process ensures the beans develop their unique character and quality.
Grading Sumatran Coffee: A Mark of Quality
Sumatran green coffee undergoes a meticulous grading process, a mark of its quality. The grading is based on the defects in a 300-gram unroasted sample. The highest quality, Grade 1 TP (Triple Picked), indicates the coffee has been hand-sorted three times, resulting in fewer than five defects per sample. Grade 1 DP (Double Picked) allows for fewer than nine defects, while a general Grade 1 signifies fewer than eleven defects. The grading system ranges from grades 1 to 6, with Grade 1 coffees being the highest quality, ensuring that every cup of Sumatran coffee is a mark of excellence.
Regions of Excellence: Indonesian Green Coffee Beans
Indonesia’s vital coffee-growing regions include Aceh, North Sumatra, South Sulawesi, West Java, Bali, and Flores. Among these, Java’s green coffee is mainly celebrated for its historical significance in spreading coffee cultivation across Indonesia. While regions like Sulawesi and Sumatra have a long coffee history, Bali is a relatively new player, known for its small-batch, limited-scale coffee production, offering unique and highly sought-after beans.
Freshness in Every Sip: The Role of Small-Batch Roasting
To ensure you experience the full flavor profile of Sumatra coffee, Everyday Coffee Roasters roast them meticulously in small batches. This careful, small-scale approach not only guarantees the freshness of your coffee but also preserves the unique flavors and aromas that make Indonesian coffees special. Whether you’re sipping a light-bodied Gayo coffee or a robust Sumatran brew, you can be confident that the journey from farm to cup has been handled with the utmost care and dedication, ensuring a delightful coffee experience every time.
