Indonesia Aceh Gayo - Honey (Single Origin)

The Gayo Arabika Mahkota Indonesia (GARMINDO) cooperative consists of 760 members cultivating small plots averaging 1.5 hectares each in the Northern Gayo Mountains' dense tropical forests. These farms resemble scattered gardens tended by their owners due to their small size and rural nature. Established in 2008 by Sakdan, who operates Bergandal Farm and Mill serving as a coffee collection point, GARMINDO fosters community and resource sharing among local coffee producers. Sakdan's commitment to the cooperative stems from his family's long history in coffee farming, supported by their vintage wet-hulling machine powered by an original Mitsubishi truck engine, reflecting Sumatra's introduction to the Giling Basah process decades ago. The honey-processed coffee undergoes meticulous steps including handpicking, fermentation, washing, sun drying, hulling, grading, and final hand sorting to ensure high quality.

Indonesia Aceh Gayo Honey (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: Blueberry, Floral, Dried Fruits
Varietal: Abyssinia, Ateng, Gayo 1, TimTim
Region: Aceh
Altitude: 1400
Process: Honey

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).   This honey-processed offering speaks to a journey of many steps. Handpicked cherry is first floated to ensure only the ripest move forward for washing, followed by fermentation in airtight containers for 24-72 hours. Once optimal fermentation has been determined, cherry is washed again (or soaked) to ensure mucilage is removed before pulping. Parchment is then laid out to sun dry until a moisture content of 13% has been reached. Next, coffee is hulled, graded, and passes through a final sorting by hand for quality control.