Indonesia Aceh Gayo - Natural (Single Origin)

The Gayo Arabika Mahkota Indonesia (GARMINDO) cooperative, established in 2008 by Sakdan, represents 760 farmers with small plots in the Northern Gayo Mountains. Sakdan, who operates Bergandal Farm and Mill, supports the local community with shared resources and development. His wet-hulling machine, powered by an original Mitsubishi truck engine, is one of Sumatra's oldest. Fresh red cherries for this lot are handpicked, floated for ripeness, washed, fermented for 24-72 hours, rewashed to remove mucilage, sun-dried to 13% moisture, hulled, graded, and hand-sorted for quality.

Indonesia Aceh Gayo Natural (Single Origin)
Info: TThe Gayo Arabika Mahkota Indonesia (GARMINDO) cooperative represents 760 members farming small plots of land around 1.5 ha. on average, tucked into the dense tropical forests of the Northern Gayo Mountains. Rural farms in Indonesia are often so small and scattered, they resemble more unnamed gardens tended to by their owners.
Tasting Notes: Chocolate, Red Fruits, Spicy
Varietal: Abyssinia, Ateng, Gayo 1, TimTim
Region: Aceh
Altitude: 1400
Process: Natural

Established in 2008, GARMINDO was formed by a producer referred to as Sakdan, who owns and operates Bergandal Farm and Mill, which also serves as a collection point for the coffees grown by neighbors. Sakdan and his brothers are the children of coffee producers and, as long-time supporters of their fellow farmers, are dedicated to developing community and sharing resources. Sakdan’s wet-hulling machine, first installed in the 1970s, is believed to be one of the oldest still operating in Sumatra and is even powered by its original Mitsubishi truck engine (an echo of the Japanese influence that introduced Sumatra to the Giling Basah process nearly 50 years ago).  The fresh red cherry handpicked for this lot is floated for ripeness before washing. After washing, cherry is fermented in an airtight container for 24-72 hours, and then washed again (or soaked) to remove mucilage. The washed coffee is laid out to sun dry until a moisture content of 13% is reached. Afterwards, coffee is hulled, graded, and then hand sorted for quality control.