Coffees: organic Indonesia Raja Gayo, organic Honduras SHG, organic Ethiopia Limu, organic Colombia Exceslo
Growing Altitude: 1,000-2,000 m.a.s.l.
Preparation: Indonesia is semi-washed, other coffees are washed
Indonesia Raja Gayo:
The base of this blend is a heavy bodied Indonesian Raja Gayo coffee from the Northern top of Sumatra island, the region of Central Aceh. Due to the region’s volcanic fertile soil and perfect climate, the ingenious population – the Gayo people – have been long cultivating coffee. This area is also famous about its outstanding natural beauty and the rich cultural tradition of the Gayo people. This coffee was collected and processed by the members of Koperasi Pertanian Gayo Lauser Antara.
Growing Altitude: 900-2,400 m.a.s.l.
Preparation of green coffee: a unique, Indonesian type of semi-washed, called giling basah. Coffee is hand pulped immediately after picking, the mucilage is washed off than dried often in front of the framer’s house on plastic tarps. At this stage the seeds are still covered by its parchment and has a high water content of 40-50%. The smallholders bring their coffee to the central processing unit to hull – to remove the parchment from the seeds. Hulling the coffee while still semi-wet gives a unique bluish green colour to the green coffee and creates its heavy body and low acidity characteristic.
The Colombian excelso coffee is cultivated by the indigenous people living in the isolated region of Sierra Nevada de Santa Marta Mountains, at the Caribbean coast. The region was declared a UNESCO Biosphere Reserve in 1979 due to its unique biodiversity. The coffee grown this region has exceptional quality with a well balanced acidity and rich body.
Growing Altitude: 1,200 m.a.s.l.
Variety: Caturra, Typica
Process: washed, sun dried
The soil, the climate and conditions are perfect for growing coffee in Central America, so there’s no surprise that Honduran coffees, especially the SHG (grown at higher altitude) are highly praised. SHG (Strictly High Grown) specifies that the coffee was grown at an altitude around 1,350 meters above sea level. Coffee grown at a higher altitude and lower temperature produces a slower maturing fruit and a denser bean, which creates a more complex taste profile, with medium body and soft, citrus flavour.
Growing Altitude: 1,350+ m.a.s.l.
Variety: Catuai, Caturra, Pacas, Bourbon
Limu is a region in Southwest Ethiopia. This coffee is very similar in cup profile to washed Yirgacheffe coffee because of its citrus acidity, soft berry undertones and floral notes. Washed Limu coffee is considered one Ethiopia’s best highland grown coffees.
Growing Altitude: 1,100-1,800 m.a.s.l.
Variety: Eastern African Variety