These ethical, organic Sumatran coffee beans are produced by the Ipak Bensu group, of the
Ketiara Cooperative; located in the Gayo Highlands, district of Takengon and Bener Meriah, Central Aceh, Sumatra.
A large percentage of the Kopepi Ketiara Cooperative members are women. This inspired the cooperative to form a kind of 'junior' group, an affiliated association of women members whose coffees are kept separate and sold as Ipak Bensu.
Sumatran coffees have long been distinct for their earthy, savoury, somewhat vegetal or herbaceous characteristics. This is in part contributed by the climate & the mix of varieties grown, but also due to a specific post-harvest processing style locally known as ‘Giling Basah’.
Giling Basah/Wet-Hulled process: a unique style of handling & drying that is largely responsible for Sumatran coffees’ unmistakable flavour characteristics.
In Sumatra, coffee farmers typically harvest their coffee cherry & de-pulp it by hand at their farm or home, allow it to dry for a very short time, then bring it either to a coffee marketplace or directly to a collection point. There the beans are purchased at anywhere from 30–50% moisture, with their mucilage still partially intact. The coffee is then combined & hulled (has its parchment removed) while it is still in this high-moisture state. It is then dried to the more commonly globally accepted 11–13% moisture in order to prepare for export.
The Wet-Hulled process was developed specifically to speed up drying & efficiency in a climate that sees heavy rain & clouds most of the year: Removing the parchment layer allows the coffee to dry much faster on patios or tarps even in these conditions.
Growing Regions - Aceh/Gayo, Lintong, Takengon/Bener Meriah
Common Varieties - Bourbon, Catimor, Caturra, Tim Tim
Harvest Period – October–June