Sumatra Gayo

Description

Amazing coffee Sumatra Gayo! A completely unique taste that you won't find in any other country.

Coffee in Indonesia is processed using the ancient wet-hull method, which is suitable for very humid climates. Thanks to this processing, the taste of the coffee becomes very recognizable and unusual. If the beans are processed using traditional methods, the coffee may not dry properly in humid climates and could spoil.

Sumatra coffee is characterized by descriptors of hibiscus, tropical fruits, red berries, and a very dense body. In the taste, you can sense a lot of spices and woody notes. Even the acidity of this coffee has spicy undertones.

Indonesia consists of 18,000 islands and is one of the top five coffee producers in the world. The country's farmers produce 400-700 thousand tons of green coffee per year. 90% of this is Robusta, with the remaining 10% being Arabica.

Indonesian coffee is famous for its bright and unusual taste.

The climate and soil of Indonesia are practically ideal for coffee cultivation. Mountainous landscapes, minerals in the soil, sufficient rainfall, maritime air, and a large number of volcanoes around.

90% of the coffee in Indonesia is produced by small farmers on plantations of less than 1 hectare. There are few cooperatives and farmer groups, and most farmers have to sell their berries to middlemen, who take care of processing them and then sell the coffee for export.

Even though the majority of coffee in Indonesia is Robusta, this country still holds a significant place in the specialty coffee industry. Yes, there isn't as much Arabica grown here, but it stands out noticeably for its taste, and the potential of this country for producing specialty coffee is enormous.

The special terroir, local varieties, and unique processing method all play their part, resulting in coffee with a rich flavor, pleasant acidity, and unusual descriptors.