SUMATRA

Sumatra | Permata Gayo - Mad Priest Coffee
Sumatra | Permata Gayo - Mad Priest Coffee
Sumatra | Permata Gayo
Sumatra | Permata Gayo
Sumatra | Permata Gayo

Sumatra | Permata Gayo

$17.99

Do you like herbaceous flavors? Let's be real, not everyone loves Indonesian and Asia-Pacific coffees. Heck, a lot of coffee people whine about quality and flavor of typical Sumatrans, but let's be real -- If you want to experience the old world generational flavor of a Sumatran then check this out. We know there are some big strides being done in this region, and delicious coffees are coming out. But honestly? We appreciate this profile. It tells a story of what has been for a long time. Just like we appreciate our peaty scotches...

So check out this medium roasted coffee which carries the classic earthy and herbal tones of Sumatra. 

View details

MORE THAN COFFEE

The Story

Permata Gayo was founded in 2006 by a group of 50 farmers from five different villages in the Bener Meriah district in the Aceh Region. After years of conflict and insecurity, the mission of the group was to build a cooperative that was able to provide economic security for farmers, offer transparency within the supply chain, and give back to the land through the production of coffee.

Today, Permata Gayo brings together 2,122 members and is proud to be Rainforest Alliance Certified. The cooperative now offers training programs on growing, processing coffee, and also
cupping coffee for quality. Moreover, they also provide farmer members with food security projects and support children's education, sports, and arts in the community.

Most members of the cooperative are smallholder farmers and own around 2-5 hectares of land. These members use compost to guarantee soil fertility from year to year. The compost consists of livestock manure, green waste, and red cherry skin from the harvest.

Processing in Sumatra is unique and very distinctive from the traditional “washed
process”, in that farmers use the process called wet-hulling or “giling-basah”. As soon as the ripe cherries are harvested they are depulped using a machine called a “luwak”. The beans are then stored in tanks for dry fermentation overnight. The next morning, the coffees are washed and then quick dried to 35-40%. They are then
brought to a hulling station to be hulled before being dried to 12%. The coffee is stored in a warehouse in Medan and can be easily traced back to the village it came from throughout the entire process.

Copy from our importer, Balzac Brothers

Coffee Details

Altitude

1200-1600 MASL

Process

Wet Hulled

Harvest

September to July

Varietals

Catimor, Bourbon, Timtim

Certifications

Rain Forest Alliance

Enjoy!

Sip. Swallow. Repeat.

What makes us different?

We only buy specialty grade meticulously sourced coffee from top importers.

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