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INDONESIA

Sumatra  Mandheling  GR1  TP KSU Buana Mandiri 
FAIRTRADE ORGANIC ​​
Quick Facts
Region: Village of Pondok Ulung, subdistrict of Bener Meriah, province of Aceh.
Process: Giling Basah - Semi Washed
Altitude: 1200-1500 masl
Botanical varieties: Catimor, Ateng, Timtim, and Bourbon
Harvest: Harvest Period: April to June (Fly Crop) and October to December (Main Crop)
First Shipment: June
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KSU Buana Mandiri ​
This coffee is produced by small farmers pertaining to this cooperative grouping 1,009 families, each owning less than 1 ha of land.  Pulp is the main source for fertilizer and animals are fed with tree leaves that also serve as shade for coffee trees. During the coffee off-season, farmers grow other farm products such as chili and yam to support their families.
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Typical Indonesian coffee processing explained

  1. Cherry Picking: The process begins with the hand-picking of red coffee cherries by both men and women, with each farmer typically owning about 1 hectare of land.
  2. Pulping: At day's end, the collected cherries are pulped using rustic machines to remove the outer skin.
  3. Fermentation: The pulped coffee is then stored overnight in small tanks or bags for fermentation, lasting about 12 hours, to remove the remaining mucilage.
  4. Drying to 35%-40% Moisture: Post-fermentation, the coffee is washed and dried to 35%-40% moisture, usually at the farmer's house or a nearby mill. At this stage, the coffee is locally known as Labu.
  5. Wet-Hulling: Once dried to the specific moisture level, the beans undergo wet-hulling, a process that distinguishes Indonesian coffee processing. This step allows for faster drying times.
  6. Drying to 12% Moisture: The coffee is then sun-dried on mill patios until it reaches a moisture content of 12%, over approximately three days, at which point it's referred to as Asalan.
  7. Grading: After drying, the coffee is graded using machines such as a gravity sorter, a de-stoner, and sometimes a color sorter.
  8. Hand Sorting: Local women typically perform hand sorting, meticulously going through the beans up to three times to ensure quality.
  9. Bagging & Loading: Finally, the coffee is bagged, typically in 60 kg jute bags, and loaded into containers for export. GrainPro bags are an option for additional moisture protection during transport, available for an extra fee.

​Cupping Notes
Ref: 5138