Description
Coffee in drip bags from Indonesia, Aden Station
Our coffee is from the Single Estate line
Drying machines on African beds show that it is possible to get excellent coffee in Indonesia through effort and patience.
Important coffee for us. Our first lot, which we chose ourselves and brought from Indonesia. Coffee, which confirms our confidence that it is possible to get a delicious product in Indonesia, process it with a classic high-quality method despite the high humidity and difficulties in processing coffee. Work, perseverance and knowledge create amazing things.
Flavor profile: bright, dense and velvety coffee with a rich bouquet of dark berries, figs and tropical fruits.
About Indonesia
Coffee cultivation in Indonesia has a 300-year history, strongly influenced by the colonization of the country by the Dutch. About 92% of the country's production is in the hands of small manufacturers using traditional techniques. Many varieties from here are named after the Gayo ethnic group, who live mainly in the northern part of the island of Sumatra.
Sumatran coffee beans are visually distinguishable from grains from other regions — their color is darker (dark green, bluish-dark green). The reason for this is a special treatment for the country — the so-called giling-bass. This method of processing is carried out as follows: immediately after harvesting, farmers depulpate the berries and leave the grains in a parchment shell and gluten to ferment overnight.
About the Adena project
We chose this lot from our friends, the Indonesian project Adena. The project was founded by coffee industry professionals in order to improve the quality of coffee and promote it on the local and global market. Initially, the project worked on the island of Sumatra, at the moment there are processing stations on the islands of Sumatra, Java, Bali and Flores. The project focuses on improving the quality of the region's classic treatment methods: dilapidated and washed. Small batches are produced with fermentation, but there is no special emphasis on experiments.
The processing station is located in Kenawat village near Laut Tawar Lake in a mountainous area.
How was this coffee created?
The berries are sorted, soaked to separate the floaters and laid out on African beds for slow drying. During the peak activity of the sun, the berries take shelter in the shade, at night the berries gather in a hill and hide in order to avoid moisture from the dew. The drying process takes 34 days. After reaching the required humidity parameter, the berries are packed in a grain container for storage.
Export preparation is carried out at our own station and includes additional sorting from defects and checking the batch for uniformity.
About coffee in drip bags
Coffee in drip bags is coffee that is always with you. It can be brewed in any conditions without tools and accessories at home, in the office and on a trip.
Ease of brewing, stability, repeatability of the result, convenience of storage - that's what makes drip bags an incredibly cool product. We made it even better: we do not skimp on raw materials (green coffee), we pack grain as fresh as possible in a modified gas environment, we do not spare the amount of coffee per cup and carefully select the recipe and profile for each variety.
This is the best way to share the love of coffee with a friend and tell the whole family about good coffee. Tested on yourself.
