Map of, Sumatra coffee growing regions and altitudes . Gayo Highlands, Central Aceh,

  • Country: Sumatra
  • Region: Gayo Highlands, Central Aceh 
  • Farm: Kopepi Ketiara Cooperative
  • Variety: Bourbon, Typica, Caturra, Catimor
  • Altitude: 1200–1700 masl
  • Processing  Method: Wet-Hulled  

A photo of the coffee sack our premium green beans arrived in, from the Kopepi Ketiara Cooperative womens sub co-operative 'Ipak Bensu',. These fair trade, organically grown speciality coffee beans : Bourbon, Typica, Caturra, Catimor are wet hulled. From the Gayo Highlands, district of Takengon and Bener Meriah,

 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. 

Organic, shade grown coffee berries being picked by a member of the womans co-operative 'Ipak Bensu'. This arabica coffee is Fair Trade & Rain Forest Friendly.  Sumatra, Indonesia.

 All of the farms that contribute to the cooperative produce 100% shade-grown coffee beans. 

Our Sumatran coffee is savory, soft and smooth exhibiting flavours of

berries, cherries, dark chocolate & subtle herbs with a bright grapefruit acidity,  complex, velvety & rich with  a lingering demerara sugar finish. 


Sumatra Coffee

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.

General Info

Growing Regions - Aceh/Gayo, Lintong, Takengon/Bener Meriah

Common Varieties - Bourbon, Catimor, Caturra, Tim Tim

Harvest Period – October–June