Known for its bold, earthy flavours, Indonesian coffee is famous the world over. The equatorial archipelago is one of the world’s largest coffee producing countries, consistently appearing amongst the top ten green coffee exporting countries each year . Coffee is firmly embedded in the local culture, too. Some 1.7 million Indonesian workers make their livelihoods in coffee production, and Indonesia leads in domestic coffee consumption relative to other large coffee producing countries.

This particular coffee, roasted by our friends at Truth. Coffee Roasting, comes from the province of Aceh, found on the northern end of Sumatra, which is the largest island in Indonesia and the sixth-largest island in the world. Aceh has the biggest range of biodiversity in the Asian Pacific region, and is the only place in the world where tigers, elephants, rhinoceroses and orangutans can be found in the same habitat. More than 60% of Indonesian Arabica coffee is produced in northern Sumatra.

Aceh, an autonomous state, is known for its natural resources and natural splendour, which has been tragically marred by deforestation for decades. A significant proportion of the state’s GDP is in agriculture, and coffee cultivation plays an important role in both that sector and in conservation and reforestation efforts. KOPEPI, the majority-woman coffee cooperative that grew and processed this particular coffee, collaborates closely with green coffee exporters DRWakefield to fund and manage reforestation efforts across Sumatra. The cooperative plants indigenous trees and plants that renew local ecosystems and cash crops that provide additional income for local farmers

Like most Indonesian coffee, this lot has undergone a traditional form of processing called Giling Bisah, otherwise known as a semi-washed or wet-hulled process. After harvesting, the skin and pulp of the coffee cherries is removed, but the mucilage is left on. The coffee, now in its more familiar “bean” form, is then left to dry to a moisture level of about 30-35%, which is higher than the 11-12% of a typical washed or natural process. Following this, the coffee is then hulled fully and left to dry further until reaching the desired moisture content for storage and export. This processing method tends to impart earthy, spicy flavours into the coffee, and a heavy body in the cup. 

Coffee details

• Truth’s tasting notes: Chocolate, pineapple, brown sugar, lemongrass, berry-like
• Origin: Indonesia, Sumatra, Aceh
• Producer: KOPEPI coffee cooperative
• Varieties: Gayo1, Gayo2
• Process: Semi-washed (Giling Basah)
• Altitude: 1350 - 1700 masl