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Sumatra Wonosari Cocoa Nibs / Walnut / Dried Cranberries

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Sumatra Wonosari - Located in the Aceh region of Northern Sumatra, the Permata Gayo Co-op sits in the mountains just north of Lake Tawar. The co-op was founded in 2006 and now has 2,260 members and...

Country
Sumatra
Processing
Wet Hulled
Variety
Catimor, Typica, Sigaratu
Region
Aceh
Co-op
Koperasi Permata Gayo
MASL
1,100 – 1,350

Sumatra Wonosari - Located in the Aceh region of Northern Sumatra, the Permata Gayo Co-op sits in the mountains just north of Lake Tawar. The co-op was founded in 2006 and now has 2,260 members and stretches across 43 villages. They have recently built their own processing station enabling them to take full control over quality from farm to port.

SEGREGATION of LOTS to ADD VALUE for the SPECIALITY COFFEE MARKET

They have also done great work in separating lots by region, variety and process adding value to this huge number of producers and this lot comes from the farms around the village of Wonosari. The coffee is triple Certified: Fairtrade, Rainforest and Organic. Recently the Permata Gayo co-op built a pre-school nursery allowing women from around the village to work on the farms whilst their children are cared for.

A UNIQUE STYLE of PREPARING the COFFEE

Sumatra has a fairly unique style of processing in their Wet Hulled process. As soon as cherries are picked, they are pulped to remove the fruit skin and flesh, then they are fermented in water to remove mucilage before they are laid out to dry on tables or patios. So far, so normal. However, here comes the uniquely Sumatran part: This drying stage is stopped half-way, at around 25-30% moisture.

Usually the aim of drying in other coffee growing regions would be to get the moisture level down to 11% ready for export. The beans are then sent to the dry mill to remove the parchment while it is still soft from which they emerge swollen and with the trademark jade blue-green colour of Sumatran coffee beans. After dry milling, the beans are then laid out to dry again without the parchment to reach the final moisture content of 11-12%.

TRIPLE GRADED for TOP QUALITY

Once they are dried and hulled they are sorted in three stages:
1. First machines sort by density
2. Then they are sorted by size and shape through sizing screens and finally...
3. They are sorted by hand for defects.

In Sumatra this is called Triple Picked, which we see indicated on the bag stencil with a simple TP.

This beautiful coffee has the trademark heavy body that Sumatran drinkers know and love but it is also complex and interesting. The cup quality is very clean and it has a slightly fermenty sweetness similar to dried cranberries with notes of cocoa nibs and walnut.

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