Let us take you on a world tour of coffee!
SUMATRA:TASTING NOTES: SWEET TOBACCO, HERBAL, PRUNE, HEAVY BODY. Gayo is a Fair-Trade Certified Organic grade 1 coffee from the Aceh region of northern Sumatra.
The Process: This coffee is wet-hulled, a process almost unique to Indonesian coffees. Known locally as Giling Basah, wet hulling involves removing the coffee's husk (parchment) while the moisture content is still relatively high, and then drying the green beans until optimum moisture content is reached.
First, ripe cherries are carefully sorted and floated to select the highest quality for processing. The coffee is then pulped and fermented in water for around 12 hours to break down the remaining sugary mucilage. The coffee is dried in parchment (husk) in the sun for 3-6 hours. At this point, while moisture is still high, the coffee is hulled (husk is removed) and the beans are dried further in the sun for 3-4 days - depending on the ambient conditions at the time - until the optimum moisture content of 12.5% is reached.
The Region: Central Aceh is a well known coffee-growing region and its coffee is often known locally as Gayo, named after the eponymous ethnic group from Central Aceh. Rather than "central Aceh" the locals prefer to refer to their region as Gayo Highland. The coffee history in Gayo is very long and deep-rooted in the communities. It started in 1908 with only 100 Ha by Dutch colonists. The Gayo highland now contributes to 40% of the total coffee production in Indonesia. Gayo Coffee seeds originally came from Java Preanger, a Dutch coffee plantation in West Java.
Please note: COROCO is not a fully organic facility. The information provided pertains to the green coffee certifications at origin.
Next we travel to Zambia! Anaerobic fermentation is a borrowed processing method In the coffee industry, in which cherries are enclosed in a tank, and the tank is tightly sealed to prevent the entry of oxygen. With the high initial water activity and sugars in the fruit pulp, yeast fermentation leads to the production of metabolites that initiate the production of unique aroma compounds during roasting.
Finally we arrive in Burundi. Known for its bright and lively coffees, Burundi produces coffee on microlots. These small-holder producers deliver their coffee in cherry form to centralized washing stations. There the coffee goes through a process called double fermentation. The de-pulped coffee is dried for 12 hours. Then the beans are soaked for 12-14 hours in mountain water. After which, they are dried on parchment paper or raised beds for 12-14 days. The result is a fresh roasted coffee with a creamy mouthfeel with fruity flavors of apple, caramel and sugar cane. The extra care in the process comes through in the cup!
Love mixing new tastes with tried and trues. Never been disappointed!