Sumatra Takengon Mandheling Grade 1


Our current Sumatra Takengon Mandheling is sourced from members of the Sara Ate Cooperative living in villages near Takengon, in the province of Aceh, at the northern end of Sumatra, Indonesia. Founded in 2011, the cooperative has more than 500 members with farms averaging less than 3 acres in size. Farmers in this area belong to the Gayonese ethnic group and maintain traditional village lifestyles. They also maintain the classic Indonesian style of coffee cultivation and processing. A large amount of the producers in the Sara Ate Cooperative are women who rely on coffee income to support their families.

Each farmer carefully harvests and sorts their coffee cherries. Next cherries are depulped and fermented overnight with small micro-mills. After, the coffee is washed and laid out on patios to shed excess water from the parchment covered beans. At this point the Indonesian cultivation style comes in to play. They use a wet-hulling process, Giling Basah. In most other processing, the parchment coffee beans would be dried to about 10 – 12% moisture content. The Giling Basah method only dries the parchment coffee to about 30 – 35% moisture, so it is hulled (parchment removed) when still semi-wet. The coffee is then put out on patios to dry to an acceptable moisture content for export. This process gives the raw coffee beans a blueish hue and the hallmark Indonesian profile.

One of the biggest issues for Indonesian farmers are the logistical challenges such as rugged roads and unpredictable heavy rains. The Sara Ate Cooperative has taken on the important role of arranging local warehouses and transportation so farmers can overcome those challenges and get their coffees to the international market more quickly ensuring greater earnings and better relationships. This coffee is Certified Organic.

Earthy aroma with notes of cocoa and toffee. Rich and creamy heavy body. In the cup, pleasant earthiness, bittersweet chocolate, and hints of burnt sugar and apple. Certified Organic.