Sumatra - Bies Awan
Origin: Sumatra, Indonesia
Region: Gayo, Aceh
Cooperative: PT. Ihitiyeri Keti Ara
Cultivars: Gayo1(Tim Tim) & Ateng
Altitude: 1.300 - 1.500 masl
Process: Giling Basah (Wet Hulled)
Harvest: May - July 2019
Grade: Triple Picked
Packaging: 60 Kg w/ GrainPro
Notes: Caramel, cedar, red apple, mango
Ikawa profile: http://bit.ly/2LVmm4R
The geography of Sumatra is majestic and intense. The Barisan mountain range crosses the island from north to south, covering approx 1,700 km. Its highest point is Mount Kerenci with 3,800 masl. This mountain range consists mainly of volcanoes surrounded by what until recently was a dense jungle.
The growing demand for palm oil, at the hands of food, cosmetics and biomass multinationals, is rapidly destroying the Sumatra rainforest. Along with the loss of 50% of the area of native forests, in only the last 35 years, the natural habitat of one of the most diverse ecosystems on the planet has also been lost, putting in critical danger of extinction: the Sumatran Tiger (about 400 left); the Sumatran Elephant (approximately 1300 left); the Sumatran Rhino (less than 100 left); and the Orangutan of Sumatra (only 7,500 specimens remain.)
Our commitment to Sumatra and Indonesia remains intact, although we are very focused on sourcing the best coffees from East Africa, we love Sumatran coffees and we are passionate about visiting the island and especially the Gayo area.
We have selected this lot called "Awan", which in Bahasa Indonesia means "Clouds", grown at high altitude near the clouds in the village of Bies. This village is located a few kilometers from the town of Takengon and Lake Tawar. The lot was produced by approximately 300 coffee farmers, who work with the two best known collectors in the area: Mr. Gimin and Mr. Sugeng. Coffee growers are constantly trained by collectors to standardize the harvesting, selection, fermentation and washing practices, which each grower performs on their own farm, using traditional pulpers called Luwak, and concrete tanks for fermentation and washing.
The next day, coffee with 50% moisture content is delivered to the collectors, who take it to the facilities of the PT IKA Cooperative in Takengon, where it is dried until 30% moisture content, then it's wet hulled and finishes drying in green down to 12% moisture content. Finally, the coffee is transported to Medan where the triple selection and packaging process is carried out.
The green coffee is delivered in transparent and resealable 0.5 kg, 1 kg, 2 kg, and 5 kg protective bags.