Characteristics of our coffee
Gayo Highland Grade 1, Arabica, Giling Basah (wet-hulled), triple picked.
The quality is ensured by local Q-graders following SCA standards. Since March 2020 we have been certified organic by Swiss bio.inspecta.rt.
Wet hulling is a processing method exclusively used in Indonesia, probably in response to the climatic conditions. Indonesian wet hulled coffee can be identified by its dark, bluish-green colour caused by the high moisture content of the beans. This process creates an intense coffee with a distinctive profile.
Wet hulled coffee has more earthy notes than washed coffees, which give it a strong and intense body.
Additionally, the Orang Utan Coffee is rich in fruity and nutty flavours with a mild acidity.
This combination creates a complex and well-balanced coffee.
Filter
Main Note: pecan (nut)
Secondary: plum, cucumber, leafy vegetables
Aftertaste: cane sugar
Acidity: 2/4
Intensity: 2/4
Mouthfeel: creamy, thick
Espresso
Main Note: chocolate, pineapple
Secondary: almond, dried fruits
Aftertaste: grapefruit, whole wheat biscuit
Acidity: 3/4
Intensity: 2/4
Mouthfeel: rich, smooth
1. Manual picking
Cherries are picked by hand by family members of the farmer groups.
2. Cherry sorting
Select the red cherries.
3. Depuling
Separate the bean from the pulp.
4. Fermentation
In plastic bags or fermentation tanks overnight.
5. Washing and floater separation
Separating floaters (defects floating on surface of washing tank due to lower density) and wash off mucilage with spring water.
6. First drying
Sun drying on plastic tarps for 6-8 hours until moisture reaches 30%-40%. The resulting parchment coffee is now called “gaba” until further processing.
7. Wet-hulling
wet parchment coffee “gaba” is hulled with equipment typical for the local coffee industry. This process can only be seen in Indonesia and is called “wet-hulling” or “giling basah” in Bahasa Indonesia.
8. Second drying
Drying until between 13%-16%, depending on the request of the buyer.
9. Sutton
Densimetric table to separate waste/trash and lower density beans like fragments or off-grades.
10. Handsorting
Manually with focus on getting grade 1 coffee.
11. Quality control
By our contracted coffee lab (Gayo Cuppers) in Takengon. Coffees are graded, cupped and a moisture test is conducted.
12. Packing
Filling the coffee into 60 kg bags, labelled according to the growers’ groups, as the coffee from the different growers’ groups is always kept separately.
13. Trucking
To the warehouse of our partner at Medan Port Belawan.
14. Export
By sea freight from Belawan to destination.
15. Quality Control
Cupping after arrival.