This product can be bought in packets of 0,5 kg (here)!
The history of coffee production in Indonesia dates back to the seventeenth century. In the late 1600s the Dutch set up their first coffee plantation on the island of Java, as a result of which the Netherlands became the commercial centre of coffee. The geographical conditions of the Indonesian islands are excellent for coffee cultivation. In addition to the high-quality Arabica coffees, the production of Robusta is also significant in the country. One of the central regions of modern coffee cultivation within Indonesia is the island of Sumatra, where coffee is grown by small producers working on farms of a few hectares. Coffees produced in the northern part of the island are often labelled Mandheling, which stems from a historical misunderstanding. It does not indicate the area but goes back to the word "Mandailing" that is the name of a local ethnic group.
Sumatra Mandheling RAJA GAYO coffee is processed in a very careful way. lts starts with the selection of red cherries on the tree by the smallholders who all grow their coffee on an altitude of 1200 meters +. No mixing takes places with coffees grown on lower altitude which often has a negative impact on the quality and roasting of the coffee. Sumatra Mandheling RAJA GAYO is a hand pulped (semi-washed) arabica coffee.. Hand pulped means in this specific case that the coffee is pulped by the smallholder immediately after picking.The mucilage is washed off by hand by the smallholder after which the coffee is dried. This drying often takes place in front of the farmer's house on plastic tarps. The smallholders bring their coffee (in fact still wet parchment with a 40-50% moisture content !) to the central processing unit where the coffee is hulled in a semi-wet state which way of processing, in stages, gives the coffee beans their famous bluish green appearance and which way of processing is claimed to be the main contributor to the heavy body/low acidity characteristics lndonesian semi-washed arabica coffee is known for this wet hulling is called 'giling basah' which literally means 'wet grinding' in local Bahasa. After hulling the wet coffee beans (then called 'kopi labu') are dried until it reaches an average moisture level of 17-18% at which stage the coffee beans (then called 'asalan') are often moved to a warehouse in or near to the port of shipment where the coffee is made export ready (final drying t ill max 12,5% moisture, sorting, handpicking, bagging).
RAJA GAYO stands for "King of Gayo", a name which perfectly fits the quality of the coffee. It’s a unique specialty coffee, first we met with this coffee in the World of Coffee Budapest, and after cupping many Indonesian coffee, we decided definitely to put this in our coffee offer list. Hopefully it’s heavy body, low acidity, spicy flavor with sweet, dark chocolate taste will win your liking!