Coffee Indonesia Jaya

Coffee beans Indonesia Jaya, Sumatra Island

Our coffee from the Seasons line is a traditional, stable and recognizable coffee of fresh harvest, where terroir is in the first place.

Philosophy and taste profile

Indonesia Jaya is a regular seasonal coffee of variations of tipika and katurra of the traditional processing of vet hal for the country, grown on the island of Sumatra.

Taste profile: a classic Indonesian cup with notes of spices and spices, rosehip, dark chocolate and fruity notes.

About the country of growth

Coffee cultivation in Indonesia has a 300-year history, strongly influenced by the colonization of the country by the Dutch. After the declaration of independence, the plantations were either closed or became state property. Today, Indonesia is the fourth largest coffee producer in the world. About 92% of the country's production is in the hands of small manufacturers using traditional techniques.

In general, Indonesian coffee is loved for its special taste. It is characterized by both complexity and complexity, depth of taste and some of its rudeness. Sweetness is often present. The country has excellent conditions in terms of heights, fertile soils and temperature, but a humid climate is a kind of difficulty and an obstacle to clean coffee, such as in Central America. Indonesia consists of 17.5 thousand islands — this is due to the high biological diversity and the presence of many microclimates.

About the cooperative

Sumatra was produced by the Tunas Indah Farmers Cooperative in an area located a little north of Lake Laut Tawar. The cooperative was founded in 1998 and today is one of the largest cooperatives in the Bener Meriah region, with about 4,000 members. The coffee is called Silaban Tao, after the province and the lake. Tunas Indus Cooperative has Organic and Fair Trade certification. The certification helped the farmers of the cooperative to explore new technologies and use the bonuses they receive to pay for social programs. For example, members of the cooperative receive basic food — rice, vegetable oil, sugar, five fresh seedlings from "coffee nurseries" created by members of the cooperative to experiment with new varieties; since September 2013, producers from 33 villages have been receiving professional training on coffee production and quality.

About wet hull processing

The method of Giling Basah (wet hull) was invented and applied in Indonesian Sumatra. In certain stages, it resembles washed and honey, but at the same time it has significant differences.

Ripe berries are harvested, depulped using a special device and sent to dry directly in gluten. At this time, gluten fermentation takes place. The sucrose contained in it saturates the grains. Fermentation makes it easy to separate gluten from the pigment (parchment shell), and a day later the seeds are washed from the gluten residues. Only the parchment remains on them. In this form, with a humidity of 50-60%, the grain is transferred to the processing station. 

The grains are dried at the station for 2-3 days. When the humidity of the coffee is 20-25%, they are hallowed (coffee parchment is removed). If halling is usually done for coffee with a humidity of 11-13%, then here it gets to the halling more humid (from 20% to 40%), therefore the method of gilling-basach in English is called wet hulled. This gives Sumatran coffee specific woody-spicy shades, which explains the dark green color of the beans.

The refined grains are sent for final drying to the level of 11-13% percent. Drying of green grains (up to an export moisture level of 12%), grading and preparation for export are already carried out in Medan.

Video about the country where coffee grows - Indonesia

Packing, grinding and storage of coffee

Packing options: 250 grams, 1 kilogram and in drip bags. We can grind coffee for any brewing method, just check the Grind checkbox and select the grind size for your brewing method.

Thanks to packing in a nitrogen environment, coffee retains its bouquet unchanged for up to 6 months in a closed pack. After opening, store the coffee beans in a dry place without direct sunlight and grind immediately before cooking. It is best in our zip-fastener pack or in a jar with a vacuum function. Remember: oxygen is the main enemy of coffee, especially if it is ground in advance. If you are going away for a long time, coffee can be frozen once in the freezer.