{"title":"Indonesia","description":"\u003cp\u003eIndonesia’s coffee origins span islands including Sumatra, Java, Bali, Sulawesi, and Flores. Each brings its own growing conditions and processing traditions, from the herbal character of many wet-hulled Sumatras to washed and natural coffees from across the archipelago.\u003c\/p\u003e\u003cp\u003eBrowse all Indonesian coffees below, or explore \u003ca href=\"\/collections\/sumatra\"\u003eSumatra\u003c\/a\u003e, \u003ca href=\"\/collections\/sulawesi\"\u003eSulawesi\u003c\/a\u003e, and \u003ca href=\"\/collections\/flores\"\u003eFlores\u003c\/a\u003e individually.\u003c\/p\u003e","products":[{"product_id":"37789","title":"SUMATRA FT-FLO ORGANIC KOKOWAGAYO WOMEN'S COOPERATIVE GRADE 1 - 37789 - SPOT RCWHSE","description":"\u0026lt;span\u0026gt;Aceh (pronounced AH-CHEY) is the northernmost province of Sumatra. Its highland territory, surrounding Lake Tawar and the central city of Takengon, is considered to be the epicenter of one of the world’s most unique coffee terroirs. Coffee farms in this area are managed with the experience of many generations of cultivation, while also harmoniously woven into their surrounding tropical forests. The canopies are loud and fields are almost impenetrably thick with coffee plants, fruit trees, and vegetables, all of which are constantly flushing with new growth.\u0026amp;nbsp; Year-round mists and rain showers never cease, farm floors are spongy and deep with layered biomass, and almost every square meter of the region seems to exude life.\u0026amp;nbsp; Nothing is ever still. Including coffee ripening, which occurs ten months out of the year. \u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt;\u0026amp;nbsp;\u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt;\u0026amp;nbsp;\u0026lt;\/span\u0026gt;\u003cbr\u003e\n\u003cbr\u003e\n\u0026lt;span\u0026gt;Gayo Women’s Cooperative is a small producer group with members spread throughout 8 different villages in Bener Meriah, a broad district that encompasses the mountains along the north shore of Lake Tawar. The group began with 226 members in 2014, and has slowly grown since.\u0026amp;nbsp;\u0026amp;nbsp;\u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt;\u0026amp;nbsp;\u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt;\u0026amp;nbsp;\u0026lt;\/span\u0026gt;\u003cbr\u003e\n\u003cbr\u003e\n\u0026lt;span\u0026gt;Sumatra’s smallholder coffee is a complicated process. Notably, processing is typically not overseen by a single individual or team; instead, coffee moves task by task through different parties before reaching its final, fully-dried, state.\u0026amp;nbsp; Coffee farms in Aceh average 0.5-2 hectares each (even smaller for this group, where farms range from 0.5-1 hectares). Every village with cooperative members has a collector (or more) who receives fresh-picked cherry for washed processing each day, depulping the coffee at their home.\u0026amp;nbsp;\u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt; Once a batch of coffee has been depulped, fermented overnight, washed clean, and then sun-dried to the touch, each collector then delivers the batch to the cooperative’s central mill.\u0026amp;nbsp; Here the coffee is mechanically hulled of its parchment, leaving behind just the soft, high-moisture coffee bean (thus earning the term “wet-hulled”), all of which is spread out on large patios to continue drying, from 40% moisture down to about 18%.\u0026amp;nbsp; From here the green coffee is bulked and transported again for final drying, where it will reach 13% before being packaged for export.\u0026amp;nbsp; Each handoff is orchestrated by the cooperative, and the members’ coffee is traced throughout each step of the chain.\u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt;\u0026amp;nbsp;\u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt;\u0026amp;nbsp;\u0026lt;\/span\u0026gt;\u003cbr\u003e\n\u003cbr\u003e\n\u0026lt;span\u0026gt;Gayo Women’s Cooperative, along with many local industries in the region, identifies itself as “Gayo”, after the Gayonese ethnic group which has long made Aceh their home, and which comprises a vast majority of farmer members.\u0026amp;nbsp; Regional coffee distinctions in the northern provinces of Sumatra tend to be based on regional ethnicity, rather than geography itself, which unfortunately has muddled the island’s traceability over time. “Mandheling” for example, is a broad label for a widespread cultural group in Sumatra and Malaysia and subsequently the broadest coffee trading term, applying to almost any chosen blend of wet-hulled coffees from across the northern half of the island, from generic lots to highly traceable ones like this one. These terms are malleable, and it is often difficult to pinpoint a coffee’s exact origin without direct partnerships that allow buyers to trace the entire value chain themselves. So, it is helpful to work with exporters with a local supply chain, who themselves operate in the highlands and are personally invested in their community’s success. \u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt;\u0026amp;nbsp;\u0026lt;\/span\u0026gt;","brand":"Royal Coffee Inc","offers":[{"title":"Default Title","offer_id":46217453174972,"sku":"3427097000045015045","price":738.77,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0720\/7672\/2364\/files\/rcf-coffee-info-68190714ddd8c901d97963aa9ba5f5791062d70b876afa4eec0b77d9f8e499a1.jpg?v=1789893020"},{"product_id":"40591","title":"Sumatra Mandheling Sibaganding Tua Grade 1 - 40591 - SPOT RCWHSE","description":"\u0026lt;div\u0026gt;Sourcing Details:\u0026lt;br \/\u0026gt;\u0026lt;\/div\u0026gt;\u0026lt;div\u0026gt;With Indonesian coffees, half the battle is overcoming logistical challenges like rugged roads and unpredictable torrents of rain. Working with exporters that collaborate with farmers is a critical step to overcome these challenges and ensures that coffee safely makes it to the international market.\u0026amp;nbsp; This particular lot is sourced from family-owned farms organized around an export company and mill called Catur Coffee, which works with coffee producers in the Karo regency within the North Sumatra province on the island of Sumatra, Indonesia.\u0026amp;nbsp; Catur has established an association of 800 producers.\u0026lt;br \/\u0026gt;\u0026lt;\/div\u0026gt;\u0026lt;div\u0026gt;Processing Details:\u0026lt;br \/\u0026gt;\u0026lt;\/div\u0026gt;\u0026lt;div\u0026gt;During the harvest, cherries are delivered to Catur’s central mill where they are carefully sorted and macerated for 12 hours before depulping. Next the depulped coffee is laid out on patios to shed the excess water from the parchment covered beans.\u0026amp;nbsp; Then the coffee takes a detour from the conventional path of processing in other origins, wherein, the coffee parchment is removed while the coffee still has a high moisture content.\u0026amp;nbsp; This wet-hulling process, called Giling Basah in the Indonesian language, leaves the coffee bean exposed while drying on patios to a moisture percentage acceptable for export.\u0026amp;nbsp; This Indonesian processing method gives the bean its unique bluish color and the hallmark Indonesian profile.\u0026lt;br \/\u0026gt;\u0026lt;\/div\u0026gt;\u0026lt;div\u0026gt;Exporter Details:\u0026lt;br \/\u0026gt;\u0026lt;\/div\u0026gt;\u0026lt;div\u0026gt;Catur operates its own dry mill facility, ensuring an attention to detail throughout the entire post harvest process.\u0026amp;nbsp; Catur has also invested in supporting increased environmental protections in the Indonesian coffee industry.\u0026lt;br \/\u0026gt;\u0026lt;\/div\u0026gt;","brand":"Royal Coffee Inc","offers":[{"title":"Default Title","offer_id":46218727456956,"sku":"3427097000054278932","price":704.15,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0720\/7672\/2364\/files\/Sumatra-Mandheling-Sibaganding-Tua-Gradeback_2ab2add0-dd7b-4d59-8391-e4d91a46966e.jpg?v=1788217265"},{"product_id":"40633","title":"SUMATRA FT-FLO ORGANIC GAYO HIGHLAND IKA MANDHELING GRADE 1 - 40633 - SPOT RCWHSE","description":"\u0026lt;p dir=\"ltr\"\u0026gt;\u0026lt;span\u0026gt;Regional details\u0026lt;\/span\u0026gt;\u0026lt;\/p\u0026gt;\u003cbr\u003e\n\u0026lt;p dir=\"ltr\"\u0026gt;Tradition runs deep in the Central Aceh regency on the island of\u0026amp;nbsp;\u0026lt;span class=\"markw6ng6oy8l\"\u0026gt;Sumatra\u0026lt;\/span\u0026gt;, renowned for cup profiles and the classic Indonesian style of coffee cultivation and processing.\u0026amp;nbsp; Coffee is cultivated and harvested from farms that average less than 3 acres in size.\u0026amp;nbsp; Producers belong to the Gayonese ethnic group and maintain a traditional village lifestyle that includes houses that resemble ships. Seventy percent of the producers are women who rely on coffee income to support their families.\u0026lt;\/p\u0026gt;\u003cbr\u003e\n\u0026lt;p dir=\"ltr\"\u0026gt;Processing Details\u0026lt;\/p\u0026gt;\u003cbr\u003e\n\u0026lt;p dir=\"ltr\"\u0026gt;Each producer carefully sorts their harvested cherries and delivers them to a centralized mill to be depulped\u0026amp;nbsp; and fermented overnight. Then the coffee is washed and laid out on patios to shed the excess water from the parchment covered beans.\u0026amp;nbsp; Next the coffee takes a detour from the conventional path of processing in other origins, wherein, the coffee parchment is removed while the coffee still has a high moisture content.\u0026amp;nbsp; This wet-hulling process, called Giling Basah in the Indonesian language, leaves the coffee bean exposed while drying on patios to a moisture percentage acceptable for export.\u0026amp;nbsp; This Indonesian processing method gives the bean its unique bluish color and the hallmark Indonesian profile.\u0026lt;\/p\u0026gt;\u003cbr\u003e\n\u0026lt;p dir=\"ltr\"\u0026gt;Exporting Details\u0026lt;\/p\u0026gt;\u003cbr\u003e\n\u0026lt;p dir=\"ltr\"\u0026gt;With Indonesian coffees, half the battle is overcoming logistical challenges like rugged roads and unpredictable torrents of rain.\u0026amp;nbsp; PT. Ihtiyeri Keti Ara (PT.\u0026amp;nbsp;\u0026lt;span class=\"markw2dxxg59s\"\u0026gt;IKA\u0026lt;\/span\u0026gt;), with more than 900 coffee producing partners, takes on an important role of organizing local warehouses and transportation so farmers can overcome these challenges.\u0026amp;nbsp; PT.\u0026amp;nbsp;\u0026lt;span class=\"markw2dxxg59s\"\u0026gt;IKA\u0026lt;\/span\u0026gt; purchases cherries and carries out the wet hulling process, and subsequent drying.\u0026amp;nbsp; The dry-mill processing and preparation for export is also done by PT. \u0026lt;span class=\"markw2dxxg59s\"\u0026gt;IKA\u0026lt;\/span\u0026gt;\u0026amp;nbsp;to swiftly bring the coffee to the international market, ensuring consistent quality control and greater earnings for farmers.\u0026lt;\/p\u0026gt;","brand":"Royal Coffee Inc","offers":[{"title":"Default Title","offer_id":46220167708860,"sku":"3427097000054449090","price":739.28,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0720\/7672\/2364\/files\/rcf-coffee-info-2aed724a7962c0a285c8d24324c3da23a5e0b664d21aed99f88113e21c52567f.jpg?v=1789807226"},{"product_id":"40674","title":"SUMATRA ORGANIC GAYO BEREWANG GRADE 1 - 40674 - SPOT COSEATAC","description":"We're excited to offer this new product and we're actively working on compiling information on this coffee. Please check back soon for more details.","brand":"Royal Coffee Inc","offers":[{"title":"Default Title","offer_id":46230254158012,"sku":"3427097000054449585","price":742.63,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0720\/7672\/2364\/files\/Comingsoon_d48a0ffa-e495-4f84-80fb-80fe0f80ed19.jpg?v=1786652560"},{"product_id":"37790","title":"SUMATRA FT-FLO ORGANIC KOKOWAGAYO WOMEN'S COOPERATIVE GRADE 1 - 37790 - SPOT RCWHSE","description":"\u0026lt;span\u0026gt;Aceh (pronounced AH-CHEY) is the northernmost province of Sumatra. Its highland territory, surrounding Lake Tawar and the central city of Takengon, is considered to be the epicenter of one of the world’s most unique coffee terroirs. Coffee farms in this area are managed with the experience of many generations of cultivation, while also harmoniously woven into their surrounding tropical forests. The canopies are loud and fields are almost impenetrably thick with coffee plants, fruit trees, and vegetables, all of which are constantly flushing with new growth.  Year-round mists and rain showers never cease, farm floors are spongy and deep with layered biomass, and almost every square meter of the region seems to exude life.  Nothing is ever still. Including coffee ripening, which occurs ten months out of the year. \u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt; \u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt; \u0026lt;\/span\u0026gt;\u003cbr\u003e\n\u003cbr\u003e\n\u0026lt;span\u0026gt;Gayo Women’s Cooperative is a small producer group with members spread throughout 8 different villages in Bener Meriah, a broad district that encompasses the mountains along the north shore of Lake Tawar. The group began with 226 members in 2014, and has slowly grown since.  \u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt; \u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt; \u0026lt;\/span\u0026gt;\u003cbr\u003e\n\u003cbr\u003e\n\u0026lt;span\u0026gt;Sumatra’s smallholder coffee is a complicated process. Notably, processing is typically not overseen by a single individual or team; instead, coffee moves task by task through different parties before reaching its final, fully-dried, state.  Coffee farms in Aceh average 0.5-2 hectares each (even smaller for this group, where farms range from 0.5-1 hectares). Every village with cooperative members has a collector (or more) who receives fresh-picked cherry for washed processing each day, depulping the coffee at their home. \u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt; Once a batch of coffee has been depulped, fermented overnight, washed clean, and then sun-dried to the touch, each collector then delivers the batch to the cooperative’s central mill.  Here the coffee is mechanically hulled of its parchment, leaving behind just the soft, high-moisture coffee bean (thus earning the term “wet-hulled”), all of which is spread out on large patios to continue drying, from 40% moisture down to about 18%.  From here the green coffee is bulked and transported again for final drying, where it will reach 13% before being packaged for export.  Each handoff is orchestrated by the cooperative, and the members’ coffee is traced throughout each step of the chain.\u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt; \u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt; \u0026lt;\/span\u0026gt;\u003cbr\u003e\n\u003cbr\u003e\n\u0026lt;span\u0026gt;Gayo Women’s Cooperative, along with many local industries in the region, identifies itself as “Gayo”, after the Gayonese ethnic group which has long made Aceh their home, and which comprises a vast majority of farmer members.  Regional coffee distinctions in the northern provinces of Sumatra tend to be based on regional ethnicity, rather than geography itself, which unfortunately has muddled the island’s traceability over time. “Mandheling” for example, is a broad label for a widespread cultural group in Sumatra and Malaysia and subsequently the broadest coffee trading term, applying to almost any chosen blend of wet-hulled coffees from across the northern half of the island, from generic lots to highly traceable ones like this one. These terms are malleable, and it is often difficult to pinpoint a coffee’s exact origin without direct partnerships that allow buyers to trace the entire value chain themselves. So, it is helpful to work with exporters with a local supply chain, who themselves operate in the highlands and are personally invested in their community’s success. \u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt; \u0026lt;\/span\u0026gt;","brand":"Royal Coffee Inc","offers":[{"title":"Default Title","offer_id":46234475135164,"sku":"3427097000045015056","price":742.46,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0720\/7672\/2364\/files\/rcf-coffee-info-68190714ddd8c901d97963aa9ba5f5791062d70b876afa4eec0b77d9f8e499a1.jpg?v=1789893020"},{"product_id":"39335","title":"SUMATRA ORGANIC TAKENGON ATU LINTANG IKA MANDHELING GRADE 1 - 39335 - SPOT COMIDWEST","description":"\u0026lt;span\u0026gt;The KKGO\u0026amp;nbsp;cooperative has farmers throughout the highlands surrounding Sumatra’s Lake Tawar. We often get high-grade coffees from this group, often hailing from specific sub-regions and communities. This is a lighter and brighter delivery than most, from the Atu Lintang area, a small area\u0026amp;nbsp;southwest of the lake and part of the vast\u0026amp;nbsp;Aceh Tengah Regency.\u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt;\u0026amp;nbsp;\u0026lt;\/span\u0026gt;\u003cbr\u003e\n\u003cbr\u003e\n\u0026lt;b\u0026gt;\u0026lt;span\u0026gt;Welcome to Aceh\u0026lt;\/span\u0026gt;\u0026lt;\/b\u0026gt;\u0026lt;span\u0026gt;\u0026amp;nbsp;\u0026lt;\/span\u0026gt;\u003cbr\u003e\n\u003cbr\u003e\n\u0026lt;span\u0026gt;Aceh (pronounced AH-CHEY) is the northernmost province of Sumatra. Its highland territory, surrounding Lake Tawar and the central city of Takengon, is considered to be the epicenter of one of the world’s most unique coffee terroirs. Coffee farms in this area are managed with the experience of many generations of cultivation, while also harmoniously woven into their surrounding tropical forests. The canopies are loud and fields are almost impenetrably thick with coffee plants, fruit trees, and vegetables, all of which are constantly flushing with new growth. Year-round mists and rain showers never cease, farm floors are spongy and deep with layered biomass, and almost every square meter of the region seems to exude life. Nothing is ever still. Including coffee ripening, which occurs ten months out of the year.\u0026amp;nbsp;\u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt;\u0026amp;nbsp;\u0026lt;\/span\u0026gt;\u003cbr\u003e\n\u003cbr\u003e\n\u0026lt;b\u0026gt;\u0026lt;span\u0026gt;KKGO and the Gayo Identity\u0026lt;\/span\u0026gt;\u0026lt;\/b\u0026gt;\u0026lt;span\u0026gt;\u0026amp;nbsp;\u0026lt;\/span\u0026gt;\u003cbr\u003e\n\u003cbr\u003e\n\u0026lt;span\u0026gt;Koperasi Kopi Gayo Organic (KKGO) is a cooperative of 1,358 farmers. Members average 1 hectare each and are spread across the hillsides of the Bener Meriah and Aceh Tengah Regencies, which together circle the immediate highland ranges north and south of Lake Tawar. The cooperative, along with many local industries in the region, identifies itself as “Gayo”, after the Gayonese ethnic group which has long made Aceh their home, and which comprises a vast majority of farmer members. KKGO was founded in 2006 and currently mills and exports through nearby PT Ihtiyeri Keti Ara, a family-owned company with whom Royal has worked for the past 20 years.\u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt;\u0026amp;nbsp;\u0026lt;\/span\u0026gt;\u003cbr\u003e\n\u003cbr\u003e\n\u0026lt;span\u0026gt;Regional coffee distinctions in the northern provinces of Sumatra are interestingly all based on human ethnicity, rather than geography itself. “Mandheling” for example, is a broad label for a widespread cultural group in Sumatra and Malaysia and subsequently the broadest coffee trading term, applying to almost any chosen blend of wet-hulled coffees from across the northern half of the island. “Batak” is a Mandheling sub-ethnicity based around Lake Toba and considered a regional coffee pedigree unto itself, and often marketed as such. These terms are malleable, and it is often difficult to pinpoint a coffee’s exact origin without direct partnerships that allow buyers to trace the entire value chain themselves.\u0026amp;nbsp;“Gayo” is another such sub-ethnicity, which continues to have a very strong identity locally in Aceh, often appearing on exports, restaurants, and clothing stores in the region that cater to Gayonese traditional designs.\u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt;\u0026amp;nbsp;\u0026lt;\/span\u0026gt;\u003cbr\u003e\n\u003cbr\u003e\n\u0026lt;b\u0026gt;\u0026lt;span\u0026gt;How Wet-Hulling Works\u0026lt;\/span\u0026gt;\u0026lt;\/b\u0026gt;\u0026lt;span\u0026gt;\u0026amp;nbsp;\u0026lt;\/span\u0026gt;\u003cbr\u003e\n\u003cbr\u003e\n\u0026lt;span\u0026gt;Sumatra’s smallholder coffee is a complicated process, thanks in large part to Aceh’s very small farm sizes and consistently humid and drizzly climate that makes prolonged parchment drying impractical to do.\u0026amp;nbsp;Processing is typically not overseen by a single individual or team; instead, coffee moves task by task through different hands before reaching its final, fully-dried, state.\u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt;\u0026amp;nbsp;\u0026lt;\/span\u0026gt;\u003cbr\u003e\n\u003cbr\u003e\n\u0026lt;span\u0026gt;KKGO follows the local processing customs closely, beginning with farmers picking cherry and selling to local collectors. Collectors aggregate cherry from their local neighborhoods and deliver to processors. Processors then float cherry for density, depulp, and ferment the fresh parchment overnight. The following morning the fermented parchment is washed clean with spring water and spread out on tarps to dry directly in the sun. After the parchment is dry to the touch, often only a matter of hours depending on the time of day, it is transferred again to a local miller, who mechanically hulls the parchment from around the coffee seed, which is notably still has a moisture content close to 40% at this time (thus earning the coffee its “wet-hulled” label). The miller will proceed to continue drying the wet, naked coffee seeds on tarps under the direct sun. \u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt;\u0026amp;nbsp;\u0026lt;\/span\u0026gt;\u003cbr\u003e\n\u003cbr\u003e\n\u0026lt;span\u0026gt;Final dry milling is done by PT Ihtiyeri Keti Ara, a local miller in Takengon and an old supplier of Royal’s. Their location\u0026amp;nbsp;means containers are filled, sealed, and exported directly from the highlands with minimal time in Sumatra’s humid port city of Medan—in our experience an extremely key step for retaining quality in Aceh’s coffee.\u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt;\u0026amp;nbsp;\u0026lt;\/span\u0026gt;","brand":"Royal Coffee Inc","offers":[{"title":"Default Title","offer_id":46234477002940,"sku":"3427097000051539006","price":744.59,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0720\/7672\/2364\/files\/rcf-coffee-info-404e7568b2e3d98282d3d04b8bc97ef254cef8967024f86b6a6a53c059328d40.jpg?v=1789864931"},{"product_id":"40712","title":"SUMATRA FT-FLO ORGANIC GAYO HIGHLAND IKA MANDHELING GRADE 1 - 40712 - SPOT SEAFORTH","description":"\u0026lt;p dir=\"ltr\"\u0026gt;\u0026lt;span\u0026gt;Regional details\u0026lt;\/span\u0026gt;\u0026lt;\/p\u0026gt;\u003cbr\u003e\n\u0026lt;p dir=\"ltr\"\u0026gt;Tradition runs deep in the Central Aceh regency on the island of \u0026lt;span class=\"markw6ng6oy8l\"\u0026gt;Sumatra\u0026lt;\/span\u0026gt;, renowned for cup profiles and the classic Indonesian style of coffee cultivation and processing.  Coffee is cultivated and harvested from farms that average less than 3 acres in size.  Producers belong to the Gayonese ethnic group and maintain a traditional village lifestyle that includes houses that resemble ships. Seventy percent of the producers are women who rely on coffee income to support their families.\u0026lt;\/p\u0026gt;\u003cbr\u003e\n\u0026lt;p dir=\"ltr\"\u0026gt;Processing Details\u0026lt;\/p\u0026gt;\u003cbr\u003e\n\u0026lt;p dir=\"ltr\"\u0026gt;Each producer carefully sorts their harvested cherries and delivers them to a centralized mill to be depulped  and fermented overnight. Then the coffee is washed and laid out on patios to shed the excess water from the parchment covered beans.  Next the coffee takes a detour from the conventional path of processing in other origins, wherein, the coffee parchment is removed while the coffee still has a high moisture content.  This wet-hulling process, called Giling Basah in the Indonesian language, leaves the coffee bean exposed while drying on patios to a moisture percentage acceptable for export.  This Indonesian processing method gives the bean its unique bluish color and the hallmark Indonesian profile.\u0026lt;\/p\u0026gt;\u003cbr\u003e\n\u0026lt;p dir=\"ltr\"\u0026gt;Exporting Details\u0026lt;\/p\u0026gt;\u003cbr\u003e\n\u0026lt;p dir=\"ltr\"\u0026gt;With Indonesian coffees, half the battle is overcoming logistical challenges like rugged roads and unpredictable torrents of rain.  PT. Ihtiyeri Keti Ara (PT. \u0026lt;span class=\"markw2dxxg59s\"\u0026gt;IKA\u0026lt;\/span\u0026gt;), with more than 900 coffee producing partners, takes on an important role of organizing local warehouses and transportation so farmers can overcome these challenges.  PT. \u0026lt;span class=\"markw2dxxg59s\"\u0026gt;IKA\u0026lt;\/span\u0026gt; purchases cherries and carries out the wet hulling process, and subsequent drying.  The dry-mill processing and preparation for export is also done by PT. \u0026lt;span class=\"markw2dxxg59s\"\u0026gt;IKA\u0026lt;\/span\u0026gt; to swiftly bring the coffee to the international market, ensuring consistent quality control and greater earnings for farmers.\u0026lt;\/p\u0026gt;","brand":"Royal Coffee Inc","offers":[{"title":"Default Title","offer_id":46236751528124,"sku":"3427097000054542124","price":740.43,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0720\/7672\/2364\/files\/rcf-coffee-info-2aed724a7962c0a285c8d24324c3da23a5e0b664d21aed99f88113e21c52567f.jpg?v=1789807226"},{"product_id":"40713","title":"SUMATRA FT-FLO ORGANIC GAYO HIGHLAND IKA MANDHELING GRADE 1 - 40713 - SPOT COMIDWEST","description":"\u0026lt;p dir=\"ltr\"\u0026gt;\u0026lt;span\u0026gt;Regional details\u0026lt;\/span\u0026gt;\u0026lt;\/p\u0026gt;\u003cbr\u003e\n\u0026lt;p dir=\"ltr\"\u0026gt;Tradition runs deep in the Central Aceh regency on the island of\u0026amp;nbsp;\u0026lt;span class=\"markw6ng6oy8l\"\u0026gt;Sumatra\u0026lt;\/span\u0026gt;, renowned for cup profiles and the classic Indonesian style of coffee cultivation and processing.\u0026amp;nbsp; Coffee is cultivated and harvested from farms that average less than 3 acres in size.\u0026amp;nbsp; Producers belong to the Gayonese ethnic group and maintain a traditional village lifestyle that includes houses that resemble ships. Seventy percent of the producers are women who rely on coffee income to support their families.\u0026lt;\/p\u0026gt;\u003cbr\u003e\n\u0026lt;p dir=\"ltr\"\u0026gt;Processing Details\u0026lt;\/p\u0026gt;\u003cbr\u003e\n\u0026lt;p dir=\"ltr\"\u0026gt;Each producer carefully sorts their harvested cherries and delivers them to a centralized mill to be depulped\u0026amp;nbsp; and fermented overnight. Then the coffee is washed and laid out on patios to shed the excess water from the parchment covered beans.\u0026amp;nbsp; Next the coffee takes a detour from the conventional path of processing in other origins, wherein, the coffee parchment is removed while the coffee still has a high moisture content.\u0026amp;nbsp; This wet-hulling process, called Giling Basah in the Indonesian language, leaves the coffee bean exposed while drying on patios to a moisture percentage acceptable for export.\u0026amp;nbsp; This Indonesian processing method gives the bean its unique bluish color and the hallmark Indonesian profile.\u0026lt;\/p\u0026gt;\u003cbr\u003e\n\u0026lt;p dir=\"ltr\"\u0026gt;Exporting Details\u0026lt;\/p\u0026gt;\u003cbr\u003e\n\u0026lt;p dir=\"ltr\"\u0026gt;With Indonesian coffees, half the battle is overcoming logistical challenges like rugged roads and unpredictable torrents of rain.\u0026amp;nbsp; PT. Ihtiyeri Keti Ara (PT.\u0026amp;nbsp;\u0026lt;span class=\"markw2dxxg59s\"\u0026gt;IKA\u0026lt;\/span\u0026gt;), with more than 900 coffee producing partners, takes on an important role of organizing local warehouses and transportation so farmers can overcome these challenges.\u0026amp;nbsp; PT.\u0026amp;nbsp;\u0026lt;span class=\"markw2dxxg59s\"\u0026gt;IKA\u0026lt;\/span\u0026gt; purchases cherries and carries out the wet hulling process, and subsequent drying.\u0026amp;nbsp; The dry-mill processing and preparation for export is also done by PT. \u0026lt;span class=\"markw2dxxg59s\"\u0026gt;IKA\u0026lt;\/span\u0026gt;\u0026amp;nbsp;to swiftly bring the coffee to the international market, ensuring consistent quality control and greater earnings for farmers.\u0026lt;\/p\u0026gt;","brand":"Royal Coffee Inc","offers":[{"title":"Default Title","offer_id":46236753985724,"sku":"3427097000054542135","price":766.44,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0720\/7672\/2364\/files\/rcf-coffee-info-2aed724a7962c0a285c8d24324c3da23a5e0b664d21aed99f88113e21c52567f.jpg?v=1789807226"},{"product_id":"38188","title":"SUMATRA FT-FLO ORGANIC KOKOWAGAYO WOMEN'S COOPERATIVE GRADE 1 - 38188 - SPOT COSEATAC","description":"\u0026lt;span\u0026gt;Aceh (pronounced AH-CHEY) is the northernmost province of Sumatra. Its highland territory, surrounding Lake Tawar and the central city of Takengon, is considered to be the epicenter of one of the world’s most unique coffee terroirs. Coffee farms in this area are managed with the experience of many generations of cultivation, while also harmoniously woven into their surrounding tropical forests. The canopies are loud and fields are almost impenetrably thick with coffee plants, fruit trees, and vegetables, all of which are constantly flushing with new growth.\u0026amp;nbsp; Year-round mists and rain showers never cease, farm floors are spongy and deep with layered biomass, and almost every square meter of the region seems to exude life.\u0026amp;nbsp; Nothing is ever still. Including coffee ripening, which occurs ten months out of the year. \u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt;\u0026amp;nbsp;\u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt;\u0026amp;nbsp;\u0026lt;\/span\u0026gt;\u003cbr\u003e\n\u003cbr\u003e\n\u0026lt;span\u0026gt;Gayo Women’s Cooperative is a small producer group with members spread throughout 8 different villages in Bener Meriah, a broad district that encompasses the mountains along the north shore of Lake Tawar. The group began with 226 members in 2014, and has slowly grown since.\u0026amp;nbsp;\u0026amp;nbsp;\u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt;\u0026amp;nbsp;\u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt;\u0026amp;nbsp;\u0026lt;\/span\u0026gt;\u003cbr\u003e\n\u003cbr\u003e\n\u0026lt;span\u0026gt;Sumatra’s smallholder coffee is a complicated process. Notably, processing is typically not overseen by a single individual or team; instead, coffee moves task by task through different parties before reaching its final, fully-dried, state.\u0026amp;nbsp; Coffee farms in Aceh average 0.5-2 hectares each (even smaller for this group, where farms range from 0.5-1 hectares). Every village with cooperative members has a collector (or more) who receives fresh-picked cherry for washed processing each day, depulping the coffee at their home.\u0026amp;nbsp;\u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt; Once a batch of coffee has been depulped, fermented overnight, washed clean, and then sun-dried to the touch, each collector then delivers the batch to the cooperative’s central mill.\u0026amp;nbsp; Here the coffee is mechanically hulled of its parchment, leaving behind just the soft, high-moisture coffee bean (thus earning the term “wet-hulled”), all of which is spread out on large patios to continue drying, from 40% moisture down to about 18%.\u0026amp;nbsp; From here the green coffee is bulked and transported again for final drying, where it will reach 13% before being packaged for export.\u0026amp;nbsp; Each handoff is orchestrated by the cooperative, and the members’ coffee is traced throughout each step of the chain.\u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt;\u0026amp;nbsp;\u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt;\u0026amp;nbsp;\u0026lt;\/span\u0026gt;\u003cbr\u003e\n\u003cbr\u003e\n\u0026lt;span\u0026gt;Gayo Women’s Cooperative, along with many local industries in the region, identifies itself as “Gayo”, after the Gayonese ethnic group which has long made Aceh their home, and which comprises a vast majority of farmer members.\u0026amp;nbsp; Regional coffee distinctions in the northern provinces of Sumatra tend to be based on regional ethnicity, rather than geography itself, which unfortunately has muddled the island’s traceability over time. “Mandheling” for example, is a broad label for a widespread cultural group in Sumatra and Malaysia and subsequently the broadest coffee trading term, applying to almost any chosen blend of wet-hulled coffees from across the northern half of the island, from generic lots to highly traceable ones like this one. These terms are malleable, and it is often difficult to pinpoint a coffee’s exact origin without direct partnerships that allow buyers to trace the entire value chain themselves. So, it is helpful to work with exporters with a local supply chain, who themselves operate in the highlands and are personally invested in their community’s success. \u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt;\u0026amp;nbsp;\u0026lt;\/span\u0026gt;","brand":"Royal Coffee Inc","offers":[{"title":"Default Title","offer_id":46236757360828,"sku":"3427097000046230066","price":752.79,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0720\/7672\/2364\/files\/rcf-coffee-info-68190714ddd8c901d97963aa9ba5f5791062d70b876afa4eec0b77d9f8e499a1.jpg?v=1789893020"},{"product_id":"39761","title":"SUMATRA ORGANIC BENER MERIAH GAYO MANDHELING GRADE 1 - 39761 - SPOT RCWHSE","description":"\u0026lt;span\u0026gt;This is a classic wet-hulled coffee from the Aceh province.\u0026amp;nbsp;It's\u0026amp;nbsp;earthy, complex, and has\u0026amp;nbsp;a cedar-like briskness, along with baker's chocolate and sweet tobacco. Royal has been\u0026amp;nbsp;purchasing\u0026amp;nbsp;coffee from CV. Gayo\u0026amp;nbsp;Mandiri\u0026amp;nbsp;for over 10 years.\u0026amp;nbsp;\u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt;\u0026amp;nbsp;\u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt;\u0026amp;nbsp;\u0026lt;\/span\u0026gt;\u003cbr\u003e\n\u003cbr\u003e\n\u0026lt;b\u0026gt;\u0026lt;span\u0026gt;Sumatra's Aceh Province\u0026lt;\/span\u0026gt;\u0026lt;\/b\u0026gt;\u0026lt;span\u0026gt;\u0026amp;nbsp;\u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt;\u0026amp;nbsp;\u0026lt;\/span\u0026gt;\u003cbr\u003e\n\u003cbr\u003e\n\u0026lt;span\u0026gt;Aceh (pronounced\u0026amp;nbsp;AH-CHEY) is the northernmost province of Sumatra. Its highland territory, surrounding Lake\u0026amp;nbsp;Tawar\u0026amp;nbsp;and the central city of\u0026amp;nbsp;Takengon,\u0026amp;nbsp;is considered to be\u0026amp;nbsp;the epicenter of one of the world’s most unique coffee terroirs.\u0026amp;nbsp;\u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt;\u0026amp;nbsp;\u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt;\u0026amp;nbsp;\u0026lt;\/span\u0026gt;\u003cbr\u003e\n\u003cbr\u003e\n\u0026lt;span\u0026gt;Coffee farms in this area are managed with the experience of many generations of cultivation, while also harmoniously woven into their surrounding tropical forests. The canopies are\u0026amp;nbsp;loud\u0026amp;nbsp;and fields are\u0026amp;nbsp;almost impenetrably\u0026amp;nbsp;thick with coffee plants, fruit trees, and vegetables, all of which are constantly flushing with new growth. Year-round mists and rain showers never\u0026amp;nbsp;cease,\u0026amp;nbsp;farm floors are spongy and deep with layered biomass, and\u0026amp;nbsp;almost every\u0026amp;nbsp;square meter of the region\u0026amp;nbsp;seems to exude\u0026amp;nbsp;life. Nothing is ever still. Including coffee ripening, which occurs ten months out of the year.\u0026amp;nbsp;\u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt;\u0026amp;nbsp;\u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt;\u0026amp;nbsp;\u0026lt;\/span\u0026gt;\u003cbr\u003e\n\u003cbr\u003e\n\u0026lt;b\u0026gt;\u0026lt;span\u0026gt;CV Gayo\u0026amp;nbsp;Mandiri\u0026lt;\/span\u0026gt;\u0026lt;\/b\u0026gt;\u003cbr\u003e\n\u003cbr\u003e\n\u0026lt;span\u0026gt;CV. Gayo Mandiri is a family-operated exporter based in Bener Meriah, a broad district that encompasses the mountains along the north shore of Lake Tawar. Gayo Mandiri works with local cooperatives, operates a central dry mill, and promotes a relationship-based sales model with their buyers. Royal has been purchasing coffee from Gayo Mandiri since 2013.\u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt;\u0026amp;nbsp;\u0026lt;\/span\u0026gt;\u003cbr\u003e\n\u003cbr\u003e\n\u0026lt;span\u0026gt;CV Gayo\u0026amp;nbsp;Mandiri, along with many local industries in the region,\u0026amp;nbsp;identifies\u0026amp;nbsp;itself as “Gayo”,\u0026amp;nbsp;after the\u0026amp;nbsp;Gayonese\u0026amp;nbsp;ethnic group which has long made Aceh their home, and which\u0026amp;nbsp;comprises\u0026amp;nbsp;a vast majority of farmer members.\u0026amp;nbsp;\u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt;\u0026amp;nbsp;\u0026lt;\/span\u0026gt;\u003cbr\u003e\n\u003cbr\u003e\n\u0026lt;span\u0026gt;Regional coffee nomenclature in Sumatra, especially \u0026amp;quot;Mandheling\u0026amp;quot;, is malleable, and it is often difficult to pinpoint a coffee’s exact origin without direct partnerships that allow buyers to trace the entire value chain themselves. So, it is helpful to work with exporters that have a local supply chain of their own. Gayo Mandiri operates in the highlands and is personally invested in their community’s success. Gayo Mandiri regularly distributes farming tools and cash dividends to cooperative members, as well as invests in drying tents for their central operations to reduce the risk of coffee spoilage.\u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt;\u0026amp;nbsp;\u0026lt;\/span\u0026gt;\u003cbr\u003e\n\u003cbr\u003e\n\u0026lt;b\u0026gt;\u0026lt;span\u0026gt;Wet-Hulled Processing\u0026amp;nbsp;\u0026lt;\/span\u0026gt;\u0026lt;\/b\u0026gt;\u0026lt;span\u0026gt;\u0026amp;nbsp;\u0026lt;\/span\u0026gt;\u003cbr\u003e\n\u003cbr\u003e\n\u0026lt;span\u0026gt;Sumatra’s smallholder\u0026amp;nbsp;supply chain\u0026amp;nbsp;is a complicated process. Notably, processing is typically not overseen by a single individual or team; instead, coffee moves task by task through different parties before reaching its final,\u0026amp;nbsp;fully-dried, state.\u0026amp;nbsp;\u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt;\u0026amp;nbsp;\u0026lt;\/span\u0026gt;\u003cbr\u003e\n\u003cbr\u003e\n\u0026lt;span\u0026gt;Coffee farms in\u0026amp;nbsp;Bener\u0026amp;nbsp;Meriah average 0.5-2 hectares each. Every village with cooperative members has a collector (or more) who receives fresh-picked cherry for washed processing each day. Once a batch of coffee has been\u0026amp;nbsp;depulped, fermented overnight, washed clean, and then sun-dried to the touch, each collector then delivers the batch to\u0026amp;nbsp;one of the\u0026amp;nbsp;cooperatives\u0026amp;nbsp;local hulling stations. It is\u0026amp;nbsp;here\u0026amp;nbsp;where the coffee is mechanically hulled of its parchment, leaving behind just the soft, high-moisture coffee bean (thus earning the term “wet-hulled”), all of which is spread out on large patios\u0026amp;nbsp;and tarpaulins\u0026amp;nbsp;to continue drying\u0026amp;nbsp;until the coffee reaches an internal moisture content of 13-14%. Each handoff is orchestrated by the cooperative, and the members’ coffee is traced throughout each step of the chain.\u0026amp;nbsp;Final, dried coffee is hand-sorted multiple times to Grade 1 standards prior to export.\u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt;\u0026amp;nbsp;\u0026lt;\/span\u0026gt;","brand":"Royal Coffee Inc","offers":[{"title":"Default Title","offer_id":46289954144444,"sku":"3427097000052372208","price":721.53,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0720\/7672\/2364\/files\/rcf-coffee-info-4d8f970a011a082dae475016394315dedfe95ff468eaec928ba9ee419e65a9f9.jpg?v=1789875135"},{"product_id":"40735","title":"Sulawesi Toraja Sapan Minanga Grade 1 - 40735 - GrainPro Bags - SPOT RCWHSE","description":"The Torajan tribe, living in the central mountain region of the South Sulawesi province, continue to maintain a traditional village lifestyle that includes houses that resemble boats. The growing region has a complex geography that includes humid low-land rice paddies flanked by thousand-foot rock walls capped in perpetual mist. Coffee is grown in this geographic wonderland at elevations that reach 2000 MASL, considered to be some of the highest growing elevations in all of Indonesia. In recent years, producers who cultivate and harvest coffee on farms that average less than 3 acres in size have been organizing and building community micro-mills to improve their processing standards. At these mills, each producer carefully sorts their harvested cherries, depulps, ferments overnight, washes, and lays wet parchment out on patios to shed water. Next the coffee takes a detour from the conventional path of processing in other origins, wherein, the coffee parchment is removed while the coffee still has a high moisture content. This wet-hulling process, called Giling Basah in the Indonesian language, leaves the coffee bean exposed while drying on patios to a moisture percentage acceptable for export and gives the bean its unique bluish color and the hallmark Indonesian profile.\u0026amp;nbsp;Local producer groups have also begun to partner with regional exporters like Indokom to overcoming logistical challenges like rugged roads and lack of infrastructure. Indokom provides logistics and milling facilities, which improves traceability and quality control throughout the post-harvest process, as well as, the ability to swiftly bring the coffee to the international market, ensuring greater producer earnings from direct trade relationships.","brand":"Royal Coffee Inc","offers":[{"title":"Default Title","offer_id":46296812945596,"sku":"3427097000054540402","price":737.56,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0720\/7672\/2364\/files\/Sulawesi-Toraja-Sapan-Minanga-Gradeback_b136a6a6-d81c-480c-97fb-8925e26672f8.jpg?v=1788193510"},{"product_id":"40736","title":"Sulawesi Toraja Sapan Minanga Grade 1 - 40736 - GrainPro Bags - SPOT RCWHSE","description":"The Torajan tribe, living in the central mountain region of the South Sulawesi province, continue to maintain a traditional village lifestyle that includes houses that resemble boats. The growing region has a complex geography that includes humid low-land rice paddies flanked by thousand-foot rock walls capped in perpetual mist. Coffee is grown in this geographic wonderland at elevations that reach 2000 MASL, considered to be some of the highest growing elevations in all of Indonesia. In recent years, producers who cultivate and harvest coffee on farms that average less than 3 acres in size have been organizing and building community micro-mills to improve their processing standards. At these mills, each producer carefully sorts their harvested cherries, depulps, ferments overnight, washes, and lays wet parchment out on patios to shed water. Next the coffee takes a detour from the conventional path of processing in other origins, wherein, the coffee parchment is removed while the coffee still has a high moisture content. This wet-hulling process, called Giling Basah in the Indonesian language, leaves the coffee bean exposed while drying on patios to a moisture percentage acceptable for export and gives the bean its unique bluish color and the hallmark Indonesian profile.\u0026amp;nbsp;Local producer groups have also begun to partner with regional exporters like Indokom to overcoming logistical challenges like rugged roads and lack of infrastructure. Indokom provides logistics and milling facilities, which improves traceability and quality control throughout the post-harvest process, as well as, the ability to swiftly bring the coffee to the international market, ensuring greater producer earnings from direct trade relationships.","brand":"Royal Coffee Inc","offers":[{"title":"Default Title","offer_id":46296919179452,"sku":"3427097000054540406","price":738.06,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0720\/7672\/2364\/files\/Sulawesi-Toraja-Sapan-Minanga-Gradeback_14c4f348-53dc-445b-98e8-20f320a1921a.jpg?v=1787758149"},{"product_id":"40737","title":"Sulawesi Toraja Sapan Minanga Grade 1 - 40737 - GrainPro Bags - SPOT RCWHSE","description":"The Torajan tribe, living in the central mountain region of the South Sulawesi province, continue to maintain a traditional village lifestyle that includes houses that resemble boats. The growing region has a complex geography that includes humid low-land rice paddies flanked by thousand-foot rock walls capped in perpetual mist. Coffee is grown in this geographic wonderland at elevations that reach 2000 MASL, considered to be some of the highest growing elevations in all of Indonesia. In recent years, producers who cultivate and harvest coffee on farms that average less than 3 acres in size have been organizing and building community micro-mills to improve their processing standards. At these mills, each producer carefully sorts their harvested cherries, depulps, ferments overnight, washes, and lays wet parchment out on patios to shed water. Next the coffee takes a detour from the conventional path of processing in other origins, wherein, the coffee parchment is removed while the coffee still has a high moisture content. This wet-hulling process, called Giling Basah in the Indonesian language, leaves the coffee bean exposed while drying on patios to a moisture percentage acceptable for export and gives the bean its unique bluish color and the hallmark Indonesian profile.\u0026amp;nbsp;Local producer groups have also begun to partner with regional exporters like Indokom to overcoming logistical challenges like rugged roads and lack of infrastructure. Indokom provides logistics and milling facilities, which improves traceability and quality control throughout the post-harvest process, as well as, the ability to swiftly bring the coffee to the international market, ensuring greater producer earnings from direct trade relationships.","brand":"Royal Coffee Inc","offers":[{"title":"Default Title","offer_id":46296952176828,"sku":"3427097000054540412","price":736.22,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0720\/7672\/2364\/files\/Sulawesi-Toraja-Sapan-Minanga-Gradeback_4c914dd5-990f-41cd-acb5-1299de1a14a4.jpg?v=1787956881"},{"product_id":"39831","title":"SUMATRA ORGANIC TAKENGON JAGONG JEGET IKA MANDHELING GRADE 1 - 39831 - SPOT RCWHSE","description":"\u0026lt;p dir=\"ltr\"\u0026gt;\u0026lt;span\u0026gt;Regional details\u0026lt;\/span\u0026gt;\u0026lt;\/p\u0026gt;\u003cbr\u003e\n\u0026lt;p dir=\"ltr\"\u0026gt;Tradition runs deep in the Central Aceh regency on the island of Sumatra, renowned for cup profiles and the classic Indonesian style of coffee cultivation and processing.\u0026amp;nbsp; Coffee is cultivated and harvested from farms that average less than 3 acres in size.\u0026amp;nbsp; Producers belong to the Gayonese ethnic group and maintain a traditional village lifestyle that includes houses that resemble ships. Seventy percent of the producers\u0026amp;nbsp;\u0026lt;span class=\"mark9f13mrbo1\"\u0026gt;ar\u0026lt;\/span\u0026gt;e women who rely on coffee income to support their families.\u0026lt;\/p\u0026gt;\u003cbr\u003e\n\u0026lt;p dir=\"ltr\"\u0026gt;Processing Details\u0026lt;\/p\u0026gt;\u003cbr\u003e\n\u0026lt;p dir=\"ltr\"\u0026gt;Each producer carefully sorts their harvested cherries and delivers them to a centralized mill to be depulped\u0026amp;nbsp; and fermented overnight. Then the coffee is washed and laid out on patios to shed the excess water from the parchment covered beans.\u0026amp;nbsp; Next the coffee takes a detour from the conventional path of processing in other origins, wherein, the coffee parchment is removed while the coffee still has a high moisture content.\u0026amp;nbsp; This wet-hulling process, called Giling Basah in the Indonesian language, leaves the coffee bean exposed while drying on patios to a moisture percentage acceptable for export.\u0026amp;nbsp; This Indonesian processing method gives the bean its unique bluish color and the hallmark Indonesian profile.\u0026lt;\/p\u0026gt;\u003cbr\u003e\n\u0026lt;p dir=\"ltr\"\u0026gt;Exporting Details\u0026lt;\/p\u0026gt;\u003cbr\u003e\n\u0026lt;p dir=\"ltr\"\u0026gt;With Indonesian coffees, half the battle is overcoming logistical challenges like rugged roads and unpredictable torrents of rain.\u0026amp;nbsp; PT. Ihtiyeri\u0026amp;nbsp;\u0026lt;span class=\"marklxivlf5l4\"\u0026gt;Keti\u0026lt;\/span\u0026gt;\u0026amp;nbsp;\u0026lt;span class=\"markjzg1glwu6\"\u0026gt;\u0026lt;span class=\"mark9f13mrbo1\"\u0026gt;Ar\u0026lt;\/span\u0026gt;a\u0026lt;\/span\u0026gt;\u0026amp;nbsp;(PT. IKA), with more than 900 coffee producing partners, takes on an important role of organizing local warehouses and transportation so farmers can overcome these challenges.\u0026amp;nbsp; PT. IKA purchases cherries and carries out the wet hulling process, and subsequent drying. The dry-mill processing and preparation for export is also done by PT. IKA to swiftly bring the coffee to the international market, ensuring consistent quality control and greater earnings for farmers.\u0026lt;\/p\u0026gt;","brand":"Royal Coffee Inc","offers":[{"title":"Default Title","offer_id":46345079488700,"sku":"3427097000052412538","price":721.53,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0720\/7672\/2364\/files\/rcf-coffee-info-a9111a8c5095847d90e0288acdf46368ade086d1e4101d6279d400a85d4fc923.jpg?v=1789936289"},{"product_id":"40631","title":"SUMATRA FT-FLO ORGANIC GAYO HIGHLAND IKA MANDHELING GRADE 1 - 40631 - SPOT RCWHSE","description":"\u0026lt;p dir=\"ltr\"\u0026gt;\u0026lt;span\u0026gt;Regional details\u0026lt;\/span\u0026gt;\u0026lt;\/p\u0026gt;\u003cbr\u003e\n\u0026lt;p dir=\"ltr\"\u0026gt;Tradition runs deep in the Central Aceh regency on the island of\u0026amp;nbsp;\u0026lt;span class=\"markw6ng6oy8l\"\u0026gt;Sumatra\u0026lt;\/span\u0026gt;, renowned for cup profiles and the classic Indonesian style of coffee cultivation and processing.\u0026amp;nbsp; Coffee is cultivated and harvested from farms that average less than 3 acres in size.\u0026amp;nbsp; Producers belong to the Gayonese ethnic group and maintain a traditional village lifestyle that includes houses that resemble ships. Seventy percent of the producers are women who rely on coffee income to support their families.\u0026lt;\/p\u0026gt;\u003cbr\u003e\n\u0026lt;p dir=\"ltr\"\u0026gt;Processing Details\u0026lt;\/p\u0026gt;\u003cbr\u003e\n\u0026lt;p dir=\"ltr\"\u0026gt;Each producer carefully sorts their harvested cherries and delivers them to a centralized mill to be depulped\u0026amp;nbsp; and fermented overnight. Then the coffee is washed and laid out on patios to shed the excess water from the parchment covered beans.\u0026amp;nbsp; Next the coffee takes a detour from the conventional path of processing in other origins, wherein, the coffee parchment is removed while the coffee still has a high moisture content.\u0026amp;nbsp; This wet-hulling process, called Giling Basah in the Indonesian language, leaves the coffee bean exposed while drying on patios to a moisture percentage acceptable for export.\u0026amp;nbsp; This Indonesian processing method gives the bean its unique bluish color and the hallmark Indonesian profile.\u0026lt;\/p\u0026gt;\u003cbr\u003e\n\u0026lt;p dir=\"ltr\"\u0026gt;Exporting Details\u0026lt;\/p\u0026gt;\u003cbr\u003e\n\u0026lt;p dir=\"ltr\"\u0026gt;With Indonesian coffees, half the battle is overcoming logistical challenges like rugged roads and unpredictable torrents of rain.\u0026amp;nbsp; PT. Ihtiyeri Keti Ara (PT.\u0026amp;nbsp;\u0026lt;span class=\"markw2dxxg59s\"\u0026gt;IKA\u0026lt;\/span\u0026gt;), with more than 900 coffee producing partners, takes on an important role of organizing local warehouses and transportation so farmers can overcome these challenges.\u0026amp;nbsp; PT.\u0026amp;nbsp;\u0026lt;span class=\"markw2dxxg59s\"\u0026gt;IKA\u0026lt;\/span\u0026gt; purchases cherries and carries out the wet hulling process, and subsequent drying.\u0026amp;nbsp; The dry-mill processing and preparation for export is also done by PT. \u0026lt;span class=\"markw2dxxg59s\"\u0026gt;IKA\u0026lt;\/span\u0026gt;\u0026amp;nbsp;to swiftly bring the coffee to the international market, ensuring consistent quality control and greater earnings for farmers.\u0026lt;\/p\u0026gt;","brand":"Royal Coffee Inc","offers":[{"title":"Default Title","offer_id":46356581712060,"sku":"3427097000054449080","price":739.78,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0720\/7672\/2364\/files\/rcf-coffee-info-2aed724a7962c0a285c8d24324c3da23a5e0b664d21aed99f88113e21c52567f.jpg?v=1789807226"},{"product_id":"38213","title":"SUMATRA FT-FLO ORGANIC KOKOWAGAYO WOMEN'S COOPERATIVE GRADE 1 - 38213 - SPOT SEAFORTH","description":"\u0026lt;span\u0026gt;Aceh (pronounced AH-CHEY) is the northernmost province of Sumatra. Its highland territory, surrounding Lake Tawar and the central city of Takengon, is considered to be the epicenter of one of the world’s most unique coffee terroirs. Coffee farms in this area are managed with the experience of many generations of cultivation, while also harmoniously woven into their surrounding tropical forests. The canopies are loud and fields are almost impenetrably thick with coffee plants, fruit trees, and vegetables, all of which are constantly flushing with new growth.\u0026amp;nbsp; Year-round mists and rain showers never cease, farm floors are spongy and deep with layered biomass, and almost every square meter of the region seems to exude life.\u0026amp;nbsp; Nothing is ever still. Including coffee ripening, which occurs ten months out of the year. \u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt;\u0026amp;nbsp;\u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt;\u0026amp;nbsp;\u0026lt;\/span\u0026gt;\u003cbr\u003e\n\u003cbr\u003e\n\u0026lt;span\u0026gt;Gayo Women’s Cooperative is a small producer group with members spread throughout 8 different villages in Bener Meriah, a broad district that encompasses the mountains along the north shore of Lake Tawar. The group began with 226 members in 2014, and has slowly grown since.\u0026amp;nbsp;\u0026amp;nbsp;\u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt;\u0026amp;nbsp;\u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt;\u0026amp;nbsp;\u0026lt;\/span\u0026gt;\u003cbr\u003e\n\u003cbr\u003e\n\u0026lt;span\u0026gt;Sumatra’s smallholder coffee is a complicated process. Notably, processing is typically not overseen by a single individual or team; instead, coffee moves task by task through different parties before reaching its final, fully-dried, state.\u0026amp;nbsp; Coffee farms in Aceh average 0.5-2 hectares each (even smaller for this group, where farms range from 0.5-1 hectares). Every village with cooperative members has a collector (or more) who receives fresh-picked cherry for washed processing each day, depulping the coffee at their home.\u0026amp;nbsp;\u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt; Once a batch of coffee has been depulped, fermented overnight, washed clean, and then sun-dried to the touch, each collector then delivers the batch to the cooperative’s central mill.\u0026amp;nbsp; Here the coffee is mechanically hulled of its parchment, leaving behind just the soft, high-moisture coffee bean (thus earning the term “wet-hulled”), all of which is spread out on large patios to continue drying, from 40% moisture down to about 18%.\u0026amp;nbsp; From here the green coffee is bulked and transported again for final drying, where it will reach 13% before being packaged for export.\u0026amp;nbsp; Each handoff is orchestrated by the cooperative, and the members’ coffee is traced throughout each step of the chain.\u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt;\u0026amp;nbsp;\u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt;\u0026amp;nbsp;\u0026lt;\/span\u0026gt;\u003cbr\u003e\n\u003cbr\u003e\n\u0026lt;span\u0026gt;Gayo Women’s Cooperative, along with many local industries in the region, identifies itself as “Gayo”, after the Gayonese ethnic group which has long made Aceh their home, and which comprises a vast majority of farmer members.\u0026amp;nbsp; Regional coffee distinctions in the northern provinces of Sumatra tend to be based on regional ethnicity, rather than geography itself, which unfortunately has muddled the island’s traceability over time. “Mandheling” for example, is a broad label for a widespread cultural group in Sumatra and Malaysia and subsequently the broadest coffee trading term, applying to almost any chosen blend of wet-hulled coffees from across the northern half of the island, from generic lots to highly traceable ones like this one. These terms are malleable, and it is often difficult to pinpoint a coffee’s exact origin without direct partnerships that allow buyers to trace the entire value chain themselves. So, it is helpful to work with exporters with a local supply chain, who themselves operate in the highlands and are personally invested in their community’s success. \u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt;\u0026amp;nbsp;\u0026lt;\/span\u0026gt;","brand":"Royal Coffee Inc","offers":[{"title":"Default Title","offer_id":46396166340796,"sku":"3427097000046324926","price":741.66,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0720\/7672\/2364\/files\/rcf-coffee-info-68190714ddd8c901d97963aa9ba5f5791062d70b876afa4eec0b77d9f8e499a1.jpg?v=1789893020"},{"product_id":"40534","title":"SUMATRA FT-FLO ORGANIC BENER MERIAH PERMATA GAYO MANDHELING GRADE 1 - 40534 - SPOT RCWHSE","description":"\u0026lt;div class=\"uSg02\"\u0026gt;\u003cbr\u003e\n\u0026lt;div class=\"DrnCK l8Tnu\"\u0026gt;\u003cbr\u003e\n\u0026lt;div class=\"_Tm_J\"\u0026gt;\u003cbr\u003e\n\u0026lt;div class=\"kcAOr t9ThB\"\u0026gt;\u003cbr\u003e\n\u0026lt;div class=\"___sj378o0 fly5x3f f1l02sjl f113hnb5\"\u0026gt;\u0026lt;\/div\u0026gt;\u003cbr\u003e\n\u0026lt;\/div\u0026gt;\u003cbr\u003e\n\u0026lt;\/div\u0026gt;\u003cbr\u003e\n\u0026lt;\/div\u0026gt;\u003cbr\u003e\n\u0026lt;\/div\u0026gt;\u003cbr\u003e\n\u0026lt;div class=\"l8Tnu T3idP\"\u0026gt;Regional details\u0026lt;\/div\u0026gt;\u003cbr\u003e\n\u0026lt;div id=\"UniqueMessageBody_2\" class=\"XbIp4 jmmB7 GNqVo allowTextSelection OuGoX\"\u0026gt;\u003cbr\u003e\n\u0026lt;div dir=\"ltr\"\u0026gt;\u003cbr\u003e\n\u0026lt;p dir=\"ltr\"\u0026gt;Tradition runs deep in the Bener Meriah regency on the island of Sumatra, renowned for cup profiles and the classic Indonesian style of coffee cultivation and processing.\u0026amp;nbsp; Coffee is cultivated and harvested from farms that average less than 3 acres in size.\u0026amp;nbsp; Producers belong to the Gayonese ethnic group and maintain a traditional village lifestyle that includes houses that resemble ships. Seventy percent of the producers are women who rely on coffee income to support their families.\u0026lt;\/p\u0026gt;\u003cbr\u003e\n\u0026lt;p dir=\"ltr\"\u0026gt;Processing Details\u0026lt;\/p\u0026gt;\u003cbr\u003e\n\u0026lt;p dir=\"ltr\"\u0026gt;Each producer carefully sorts their harvested cherries before depulping and fermenting overnight with small micro-mills. Then the coffee is washed and laid out on patios to shed the excess water from the parchment covered beans.\u0026amp;nbsp; Next the coffee takes a detour from the conventional path of processing in other origins, wherein, the coffee parchment is removed while the coffee still has a high moisture content. \u0026amp;nbsp; This wet-hulling process, called Giling Basah in the Indonesian language, leaves the coffee bean exposed while drying on patios to a moisture percentage acceptable for export.\u0026amp;nbsp; This Indonesian processing method gives the bean its unique bluish color and the hallmark Indonesian profile.\u0026lt;\/p\u0026gt;\u003cbr\u003e\n\u0026lt;p dir=\"ltr\"\u0026gt;Exporting Details\u0026lt;\/p\u0026gt;\u003cbr\u003e\n\u0026lt;p dir=\"ltr\"\u0026gt;With Indonesian coffees, half the battle is overcoming logistical challenges like rugged roads and unpredictable torrents of rain.\u0026amp;nbsp; The Permata Gayo Cooperative, with nearly 2000 coffee producing members, takes on an important role of organizing local warehouses and transportation so farmers can overcome these challenges.\u0026amp;nbsp; Permata Gayo receives wet parchment from farmers and carries out the wet hulling process, subsequent drying, and the dry-mill process to swiftly bring the coffee to the international market, ensuring consistent quality control and greater earnings for producers.\u0026lt;\/p\u0026gt;\u003cbr\u003e\n\u003cbr\u003e\n\u0026lt;\/div\u0026gt;\u003cbr\u003e\n\u0026lt;\/div\u0026gt;","brand":"Royal Coffee Inc","offers":[{"title":"Default Title","offer_id":46396167028924,"sku":"3427097000054111004","price":734.81,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0720\/7672\/2364\/files\/rcf-coffee-info-eef345045417dd3f837809118f9e219586b7ca3fdbb813c0746af393194dba4c.jpg?v=1789983143"},{"product_id":"40774","title":"Sumatra Bener Meriah Gayo Mandheling Grade 1 - 40774 - SPOT SEAFORTH","description":"\u0026lt;span\u0026gt;This is a classic wet-hulled coffee from the Aceh province.\u0026amp;nbsp;It's\u0026amp;nbsp;earthy, complex, and has\u0026amp;nbsp;a cedar-like briskness, along with baker's chocolate and sweet tobacco. Royal has been\u0026amp;nbsp;purchasing\u0026amp;nbsp;coffee from CV. Gayo\u0026amp;nbsp;Mandiri\u0026amp;nbsp;for over 10 years.\u0026amp;nbsp;\u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt;\u0026amp;nbsp;\u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt;\u0026amp;nbsp;\u0026lt;\/span\u0026gt;\u003cbr\u003e\n\u003cbr\u003e\n\u0026lt;b\u0026gt;\u0026lt;span\u0026gt;Sumatra's Aceh Province\u0026lt;\/span\u0026gt;\u0026lt;\/b\u0026gt;\u0026lt;span\u0026gt;\u0026amp;nbsp;\u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt;\u0026amp;nbsp;\u0026lt;\/span\u0026gt;\u003cbr\u003e\n\u003cbr\u003e\n\u0026lt;span\u0026gt;Aceh (pronounced\u0026amp;nbsp;AH-CHEY) is the northernmost province of Sumatra. Its highland territory, surrounding Lake\u0026amp;nbsp;Tawar\u0026amp;nbsp;and the central city of\u0026amp;nbsp;Takengon,\u0026amp;nbsp;is considered to be\u0026amp;nbsp;the epicenter of one of the world’s most unique coffee terroirs.\u0026amp;nbsp;\u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt;\u0026amp;nbsp;\u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt;\u0026amp;nbsp;\u0026lt;\/span\u0026gt;\u003cbr\u003e\n\u003cbr\u003e\n\u0026lt;span\u0026gt;Coffee farms in this area are managed with the experience of many generations of cultivation, while also harmoniously woven into their surrounding tropical forests. The canopies are\u0026amp;nbsp;loud\u0026amp;nbsp;and fields are\u0026amp;nbsp;almost impenetrably\u0026amp;nbsp;thick with coffee plants, fruit trees, and vegetables, all of which are constantly flushing with new growth. Year-round mists and rain showers never\u0026amp;nbsp;cease,\u0026amp;nbsp;farm floors are spongy and deep with layered biomass, and\u0026amp;nbsp;almost every\u0026amp;nbsp;square meter of the region\u0026amp;nbsp;seems to exude\u0026amp;nbsp;life. Nothing is ever still. Including coffee ripening, which occurs ten months out of the year.\u0026amp;nbsp;\u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt;\u0026amp;nbsp;\u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt;\u0026amp;nbsp;\u0026lt;\/span\u0026gt;\u003cbr\u003e\n\u003cbr\u003e\n\u0026lt;b\u0026gt;\u0026lt;span\u0026gt;CV Gayo\u0026amp;nbsp;Mandiri\u0026lt;\/span\u0026gt;\u0026lt;\/b\u0026gt;\u003cbr\u003e\n\u003cbr\u003e\n\u0026lt;span\u0026gt;GayoMandiriis a family-operated exporter based in Bener Meriah, a broad district that encompasses the mountains along the north shore of Lake Tawar. Gayo Mandiri works with local cooperatives, operates a central dry mill, and promotes a relationship-based sales model with their buyers. Royal has been purchasing coffee from Gayo Mandiri since 2013.\u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt;\u0026amp;nbsp;\u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt;\u0026amp;nbsp;\u0026lt;\/span\u0026gt;\u003cbr\u003e\n\u003cbr\u003e\n\u0026lt;span\u0026gt;CV Gayo\u0026amp;nbsp;Mandiri, along with many local industries in the region,\u0026amp;nbsp;identifies\u0026amp;nbsp;itself as “Gayo”,\u0026amp;nbsp;after the\u0026amp;nbsp;Gayonese\u0026amp;nbsp;ethnic group which has long made Aceh their home, and which\u0026amp;nbsp;comprises\u0026amp;nbsp;a vast majority of farmer members.\u0026amp;nbsp;\u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt;\u0026amp;nbsp;\u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt;\u0026amp;nbsp;\u0026lt;\/span\u0026gt;\u003cbr\u003e\n\u003cbr\u003e\n\u0026lt;span\u0026gt;Regional coffee nomenclature in Sumatra, especially \u0026amp;quot;Mandheling\u0026amp;quot;, is malleable, and it is often difficult to pinpoint a coffee’s exact origin without direct partnerships that allow buyers to trace the entire value chain themselves. So, it is helpful to work with exporters that have a local supply chain of their own. Gayo Mandiri operates in the highlands and is personally invested in their community’s success. Gayo Mandiri regularly distributes farming tools and cash dividends to cooperative members, as well as invests in drying tents for their central operations to reduce the risk of coffee spoilage.\u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt;\u0026amp;nbsp;\u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt;\u0026amp;nbsp;\u0026lt;\/span\u0026gt;\u003cbr\u003e\n\u003cbr\u003e\n\u0026lt;b\u0026gt;\u0026lt;span\u0026gt;Wet-Hulled Processing\u0026amp;nbsp;\u0026lt;\/span\u0026gt;\u0026lt;\/b\u0026gt;\u0026lt;span\u0026gt;\u0026amp;nbsp;\u0026lt;\/span\u0026gt;\u003cbr\u003e\n\u003cbr\u003e\n\u0026lt;span\u0026gt;Sumatra’s smallholder\u0026amp;nbsp;supply chain\u0026amp;nbsp;is a complicated process. Notably, processing is typically not overseen by a single individual or team; instead, coffee moves task by task through different parties before reaching its final,\u0026amp;nbsp;fully-dried, state.\u0026amp;nbsp;\u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt;\u0026amp;nbsp;\u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt;\u0026amp;nbsp;\u0026lt;\/span\u0026gt;\u003cbr\u003e\n\u003cbr\u003e\n\u0026lt;span\u0026gt;Coffee farms in\u0026amp;nbsp;Bener\u0026amp;nbsp;Meriah average 0.5-2 hectares each. Every village with cooperative members has a collector (or more) who receives fresh-picked cherry for washed processing each day. Once a batch of coffee has been\u0026amp;nbsp;depulped, fermented overnight, washed clean, and then sun-dried to the touch, each collector then delivers the batch to\u0026amp;nbsp;one of the\u0026amp;nbsp;cooperatives\u0026amp;nbsp;local hulling stations. It is\u0026amp;nbsp;here\u0026amp;nbsp;where the coffee is mechanically hulled of its parchment, leaving behind just the soft, high-moisture coffee bean (thus earning the term “wet-hulled”), all of which is spread out on large patios\u0026amp;nbsp;and tarpaulins\u0026amp;nbsp;to continue drying\u0026amp;nbsp;until the coffee reaches an internal moisture content of 13-14%. Each handoff is orchestrated by the cooperative, and the members’ coffee is traced throughout each step of the chain.\u0026amp;nbsp;Final, dried coffee is hand-sorted multiple times to Grade 1 standards prior to export.\u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt;\u0026amp;nbsp;\u0026lt;\/span\u0026gt;","brand":"Royal Coffee Inc","offers":[{"title":"Default Title","offer_id":46396538192060,"sku":"3427097000054682014","price":684.84,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0720\/7672\/2364\/files\/rcf-coffee-info-42bd61acab47a3c994a21632f87aa0bfc3f1a5b86f6de604bc43cf8aee6d6d4c.jpg?v=1789866676"},{"product_id":"40775","title":"Sumatra Bener Meriah Gayo Mandheling Grade 1 - 40775 - SPOT COMIDWEST","description":"\u0026lt;span\u0026gt;This is a classic wet-hulled coffee from the Aceh province.\u0026amp;nbsp;It's\u0026amp;nbsp;earthy, complex, and has\u0026amp;nbsp;a cedar-like briskness, along with baker's chocolate and sweet tobacco. Royal has been\u0026amp;nbsp;purchasing\u0026amp;nbsp;coffee from CV. Gayo\u0026amp;nbsp;Mandiri\u0026amp;nbsp;for over 10 years.\u0026amp;nbsp;\u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt;\u0026amp;nbsp;\u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt;\u0026amp;nbsp;\u0026lt;\/span\u0026gt;\u003cbr\u003e\n\u003cbr\u003e\n\u0026lt;b\u0026gt;\u0026lt;span\u0026gt;Sumatra's Aceh Province\u0026lt;\/span\u0026gt;\u0026lt;\/b\u0026gt;\u0026lt;span\u0026gt;\u0026amp;nbsp;\u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt;\u0026amp;nbsp;\u0026lt;\/span\u0026gt;\u003cbr\u003e\n\u003cbr\u003e\n\u0026lt;span\u0026gt;Aceh (pronounced\u0026amp;nbsp;AH-CHEY) is the northernmost province of Sumatra. Its highland territory, surrounding Lake\u0026amp;nbsp;Tawar\u0026amp;nbsp;and the central city of\u0026amp;nbsp;Takengon,\u0026amp;nbsp;is considered to be\u0026amp;nbsp;the epicenter of one of the world’s most unique coffee terroirs.\u0026amp;nbsp;\u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt;\u0026amp;nbsp;\u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt;\u0026amp;nbsp;\u0026lt;\/span\u0026gt;\u003cbr\u003e\n\u003cbr\u003e\n\u0026lt;span\u0026gt;Coffee farms in this area are managed with the experience of many generations of cultivation, while also harmoniously woven into their surrounding tropical forests. The canopies are\u0026amp;nbsp;loud\u0026amp;nbsp;and fields are\u0026amp;nbsp;almost impenetrably\u0026amp;nbsp;thick with coffee plants, fruit trees, and vegetables, all of which are constantly flushing with new growth. Year-round mists and rain showers never\u0026amp;nbsp;cease,\u0026amp;nbsp;farm floors are spongy and deep with layered biomass, and\u0026amp;nbsp;almost every\u0026amp;nbsp;square meter of the region\u0026amp;nbsp;seems to exude\u0026amp;nbsp;life. Nothing is ever still. Including coffee ripening, which occurs ten months out of the year.\u0026amp;nbsp;\u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt;\u0026amp;nbsp;\u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt;\u0026amp;nbsp;\u0026lt;\/span\u0026gt;\u003cbr\u003e\n\u003cbr\u003e\n\u0026lt;b\u0026gt;\u0026lt;span\u0026gt;CV Gayo\u0026amp;nbsp;Mandiri\u0026lt;\/span\u0026gt;\u0026lt;\/b\u0026gt;\u003cbr\u003e\n\u003cbr\u003e\n\u0026lt;span\u0026gt;GayoMandiriis a family-operated exporter based in Bener Meriah, a broad district that encompasses the mountains along the north shore of Lake Tawar. Gayo Mandiri works with local cooperatives, operates a central dry mill, and promotes a relationship-based sales model with their buyers. Royal has been purchasing coffee from Gayo Mandiri since 2013.\u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt;\u0026amp;nbsp;\u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt;\u0026amp;nbsp;\u0026lt;\/span\u0026gt;\u003cbr\u003e\n\u003cbr\u003e\n\u0026lt;span\u0026gt;CV Gayo\u0026amp;nbsp;Mandiri, along with many local industries in the region,\u0026amp;nbsp;identifies\u0026amp;nbsp;itself as “Gayo”,\u0026amp;nbsp;after the\u0026amp;nbsp;Gayonese\u0026amp;nbsp;ethnic group which has long made Aceh their home, and which\u0026amp;nbsp;comprises\u0026amp;nbsp;a vast majority of farmer members.\u0026amp;nbsp;\u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt;\u0026amp;nbsp;\u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt;\u0026amp;nbsp;\u0026lt;\/span\u0026gt;\u003cbr\u003e\n\u003cbr\u003e\n\u0026lt;span\u0026gt;Regional coffee nomenclature in Sumatra, especially \u0026amp;quot;Mandheling\u0026amp;quot;, is malleable, and it is often difficult to pinpoint a coffee’s exact origin without direct partnerships that allow buyers to trace the entire value chain themselves. So, it is helpful to work with exporters that have a local supply chain of their own. Gayo Mandiri operates in the highlands and is personally invested in their community’s success. Gayo Mandiri regularly distributes farming tools and cash dividends to cooperative members, as well as invests in drying tents for their central operations to reduce the risk of coffee spoilage.\u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt;\u0026amp;nbsp;\u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt;\u0026amp;nbsp;\u0026lt;\/span\u0026gt;\u003cbr\u003e\n\u003cbr\u003e\n\u0026lt;b\u0026gt;\u0026lt;span\u0026gt;Wet-Hulled Processing\u0026amp;nbsp;\u0026lt;\/span\u0026gt;\u0026lt;\/b\u0026gt;\u0026lt;span\u0026gt;\u0026amp;nbsp;\u0026lt;\/span\u0026gt;\u003cbr\u003e\n\u003cbr\u003e\n\u0026lt;span\u0026gt;Sumatra’s smallholder\u0026amp;nbsp;supply chain\u0026amp;nbsp;is a complicated process. Notably, processing is typically not overseen by a single individual or team; instead, coffee moves task by task through different parties before reaching its final,\u0026amp;nbsp;fully-dried, state.\u0026amp;nbsp;\u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt;\u0026amp;nbsp;\u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt;\u0026amp;nbsp;\u0026lt;\/span\u0026gt;\u003cbr\u003e\n\u003cbr\u003e\n\u0026lt;span\u0026gt;Coffee farms in\u0026amp;nbsp;Bener\u0026amp;nbsp;Meriah average 0.5-2 hectares each. Every village with cooperative members has a collector (or more) who receives fresh-picked cherry for washed processing each day. Once a batch of coffee has been\u0026amp;nbsp;depulped, fermented overnight, washed clean, and then sun-dried to the touch, each collector then delivers the batch to\u0026amp;nbsp;one of the\u0026amp;nbsp;cooperatives\u0026amp;nbsp;local hulling stations. It is\u0026amp;nbsp;here\u0026amp;nbsp;where the coffee is mechanically hulled of its parchment, leaving behind just the soft, high-moisture coffee bean (thus earning the term “wet-hulled”), all of which is spread out on large patios\u0026amp;nbsp;and tarpaulins\u0026amp;nbsp;to continue drying\u0026amp;nbsp;until the coffee reaches an internal moisture content of 13-14%. Each handoff is orchestrated by the cooperative, and the members’ coffee is traced throughout each step of the chain.\u0026amp;nbsp;Final, dried coffee is hand-sorted multiple times to Grade 1 standards prior to export.\u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt;\u0026amp;nbsp;\u0026lt;\/span\u0026gt;","brand":"Royal Coffee Inc","offers":[{"title":"Default Title","offer_id":46397104980156,"sku":"3427097000054682019","price":719.17,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0720\/7672\/2364\/files\/rcf-coffee-info-42bd61acab47a3c994a21632f87aa0bfc3f1a5b86f6de604bc43cf8aee6d6d4c.jpg?v=1789866676"},{"product_id":"40828","title":"SUMATRA ORGANIC BENER MERIAH BURNI TELONG GRADE 1 - 40828 - SPOT RCWHSE","description":"Aceh (pronounced AH-CHEY) is the northernmost province of Sumatra. Its highland territory, surrounding Lake Tawar and the central city of Takengon, is considered to be the epicenter of one of the world’s most unique coffee terroirs. Coffee farms in this area are managed with the experience of many generations of cultivation, while also harmoniously woven into their surrounding tropical forests. The canopies are loud and fields are almost impenetrably thick with coffee plants, fruit trees, and vegetables, all of which are constantly flushing with new growth. Year-round mists and rain showers never cease, farm floors are spongy and deep with layered biomass, and almost every square meter of the region seems to exude life. Nothing is ever still. Including coffee ripening, which occurs ten months out of the year.\u003cbr\u003e\n\u003cbr\u003e\nThis coffee is a regional blend of smallholder farmers from the regency of Bener Meriah, which surrounds Lake Tawar’s northern shore and is one of Aceh’s most prolific producing region. The composition of the coffee, quality, and milling and exporting all are managed by PT Indokom Citra Persada, an export group that works throughout Indonesia’s coffee origins but who has a dedicated mill and operations team in Aceh. Bener Meriah regency contains Burni Telong, an active volcano with an altitude of 2624 meters which is not only a focal point of the region for its looming presence, but also a major influence on the gifted terroir of this part of Sumatra. Since the coffee is sourced from around the base of the volcano and its area of influence, the exporters decided to name it in the volcano’s honor.\u003cbr\u003e\n\u003cbr\u003e\nSumatra’s smallholder coffee is a complicated process. Notably, processing is typically not overseen by a single individual or team; instead, coffee moves task by task through different parties before reaching its final, fully-dried, state. Coffee farms in Aceh average 0.5-2 hectares each. Every village typically has a collector (or more) who receives fresh-picked cherry for washed processing each day. Once a batch of coffee has been depulped, fermented overnight, washed clean, and then sun-dried to the touch, each collector delivers the batch to the cooperative’s central mill. It is at the mill where the coffee is mechanically hulled of its parchment, leaving behind just the soft, high-moisture coffee bean (thus earning the term “wet-hulled”), all of which is spread out on large patios to continue drying. Each handoff is orchestrated by members of a common producer group, and the members’ coffee is traced throughout each step of the chain.\u003cbr\u003e\n\u003cbr\u003e\nCoffee producers in Aceh often self-identify as “Gayo”, after the Gayonese ethnic group which has long made Aceh their home, and which comprises a vast majority of farmers here. Regional coffee distinctions in the northern provinces of Sumatra are traditionally based on human ethnicity, rather than geography itself, which unfortunately has muddled the island’s traceability over time.\u0026amp;nbsp; “Mandheling” for example, is a broad label for a widespread cultural group in Sumatra and Malaysia and subsequently the broadest coffee trading term, which exporters may apply to almost any chosen blend of wet-hulled coffees from across the northern half of the island.\u0026amp;nbsp; These terms are malleable, and it is often difficult to pinpoint a coffee’s exact origin. So, it is helpful to work with exporters with a local supply chain, who themselves operate in the highlands and are personally invested in their community’s success.","brand":"Royal Coffee Inc","offers":[{"title":"Default Title","offer_id":46583571382460,"sku":"3427097000054821065","price":720.87,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0720\/7672\/2364\/files\/rcf-coffee-info-416e8ea0394d596992b9c1e88929887d92cb22bf54bdf70414f3df1e1c369fb2.jpg?v=1789866018"},{"product_id":"40827","title":"SUMATRA ORGANIC BENER MERIAH BURNI TELONG GRADE 1 - 40827 - SPOT RCWHSE","description":"Aceh (pronounced AH-CHEY) is the northernmost province of Sumatra. Its highland territory, surrounding Lake Tawar and the central city of Takengon, is considered to be the epicenter of one of the world’s most unique coffee terroirs. Coffee farms in this area are managed with the experience of many generations of cultivation, while also harmoniously woven into their surrounding tropical forests. The canopies are loud and fields are almost impenetrably thick with coffee plants, fruit trees, and vegetables, all of which are constantly flushing with new growth. Year-round mists and rain showers never cease, farm floors are spongy and deep with layered biomass, and almost every square meter of the region seems to exude life. Nothing is ever still. Including coffee ripening, which occurs ten months out of the year.\u003cbr\u003e\n\u003cbr\u003e\nThis coffee is a regional blend of smallholder farmers from the regency of Bener Meriah, which surrounds Lake Tawar’s northern shore and is one of Aceh’s most prolific producing region. The composition of the coffee, quality, and milling and exporting all are managed by PT Indokom Citra Persada, an export group that works throughout Indonesia’s coffee origins but who has a dedicated mill and operations team in Aceh. Bener Meriah regency contains Burni Telong, an active volcano with an altitude of 2624 meters which is not only a focal point of the region for its looming presence, but also a major influence on the gifted terroir of this part of Sumatra. Since the coffee is sourced from around the base of the volcano and its area of influence, the exporters decided to name it in the volcano’s honor.\u003cbr\u003e\n\u003cbr\u003e\nSumatra’s smallholder coffee is a complicated process. Notably, processing is typically not overseen by a single individual or team; instead, coffee moves task by task through different parties before reaching its final, fully-dried, state. Coffee farms in Aceh average 0.5-2 hectares each. Every village typically has a collector (or more) who receives fresh-picked cherry for washed processing each day. Once a batch of coffee has been depulped, fermented overnight, washed clean, and then sun-dried to the touch, each collector delivers the batch to the cooperative’s central mill. It is at the mill where the coffee is mechanically hulled of its parchment, leaving behind just the soft, high-moisture coffee bean (thus earning the term “wet-hulled”), all of which is spread out on large patios to continue drying. Each handoff is orchestrated by members of a common producer group, and the members’ coffee is traced throughout each step of the chain.\u003cbr\u003e\n\u003cbr\u003e\nCoffee producers in Aceh often self-identify as “Gayo”, after the Gayonese ethnic group which has long made Aceh their home, and which comprises a vast majority of farmers here. Regional coffee distinctions in the northern provinces of Sumatra are traditionally based on human ethnicity, rather than geography itself, which unfortunately has muddled the island’s traceability over time.\u0026amp;nbsp; “Mandheling” for example, is a broad label for a widespread cultural group in Sumatra and Malaysia and subsequently the broadest coffee trading term, which exporters may apply to almost any chosen blend of wet-hulled coffees from across the northern half of the island.\u0026amp;nbsp; These terms are malleable, and it is often difficult to pinpoint a coffee’s exact origin. So, it is helpful to work with exporters with a local supply chain, who themselves operate in the highlands and are personally invested in their community’s success.","brand":"Royal Coffee Inc","offers":[{"title":"Default Title","offer_id":46583583277244,"sku":"3427097000054821059","price":720.82,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0720\/7672\/2364\/files\/rcf-coffee-info-416e8ea0394d596992b9c1e88929887d92cb22bf54bdf70414f3df1e1c369fb2.jpg?v=1789866018"},{"product_id":"40829","title":"SUMATRA FT-FLO ORGANIC PERMATA GAYO MANDHELING GRADE 1 - 40829 - ETA: Oct 31, 2026 - COSEATAC","description":"\u0026lt;p dir=\"ltr\"\u0026gt;Regional details\u0026lt;\/p\u0026gt;\u003cbr\u003e\n\u0026lt;p dir=\"ltr\"\u0026gt;Tradition runs deep in the Bener Meriah regency on the island of Sumatra, renowned for cup profiles and the classic Indonesian style of coffee cultivation and processing.  Coffee is cultivated and harvested from farms that average less than 3 acres in size.  Producers belong to the Gayonese ethnic group and maintain a traditional village lifestyle that includes houses that resemble ships. Seventy percent of the producers are women who rely on coffee income to support their families.\u0026lt;\/p\u0026gt;\u003cbr\u003e\n\u0026lt;p dir=\"ltr\"\u0026gt;Processing Details\u0026lt;\/p\u0026gt;\u003cbr\u003e\n\u0026lt;p dir=\"ltr\"\u0026gt;Each producer carefully sorts their harvested cherries before depulping and fermenting overnight with small micro-mills. Then the coffee is washed and laid out on patios to shed the excess water from the parchment covered beans.  Next the coffee takes a detour from the conventional path of processing in other origins, wherein, the coffee parchment is removed while the coffee still has a high moisture content.   This wet-hulling process, called Giling Basah in the Indonesian language, leaves the coffee bean exposed while drying on patios to a moisture percentage acceptable for export.  This Indonesian processing method gives the bean its unique bluish color and the hallmark Indonesian profile.\u0026lt;\/p\u0026gt;\u003cbr\u003e\n\u0026lt;p dir=\"ltr\"\u0026gt;Exporting Details\u0026lt;\/p\u0026gt;\u003cbr\u003e\n\u0026lt;p dir=\"ltr\"\u0026gt;With Indonesian coffees, half the battle is overcoming logistical challenges like rugged roads and unpredictable torrents of rain.  The Permata Gayo Cooperative, with 1663 coffee producing members, takes on an important role of organizing local warehouses and transportation so farmers can overcome these challenges.  Permata Gayo receives wet parchment from farmers and carries out the wet hulling process, subsequent drying, and the dry-mill process to swiftly bring the coffee to the international market, ensuring consistent quality control and greater earnings for producers.\u0026lt;\/p\u0026gt;","brand":"Royal Coffee Inc","offers":[{"title":"Default Title","offer_id":46583583506620,"sku":"3427097000054821073","price":752.67,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0720\/7672\/2364\/files\/Permata-Gayo-Cooperativeback-scaled_27c6ba5d-2e27-4f3e-bbd4-039aec39d4a7.jpg?v=1787094546"},{"product_id":"40587","title":"SUMATRA ORGANIC BENER MERIAH BURNI TELONG GRADE 1 - 40587 - SPOT SEAFORTH","description":"Aceh (pronounced AH-CHEY) is the northernmost province of Sumatra. Its highland territory, surrounding Lake Tawar and the central city of Takengon, is considered to be the epicenter of one of the world’s most unique coffee terroirs. Coffee farms in this area are managed with the experience of many generations of cultivation, while also harmoniously woven into their surrounding tropical forests. The canopies are loud and fields are almost impenetrably thick with coffee plants, fruit trees, and vegetables, all of which are constantly flushing with new growth. Year-round mists and rain showers never cease, farm floors are spongy and deep with layered biomass, and almost every square meter of the region seems to exude life. Nothing is ever still. Including coffee ripening, which occurs ten months out of the year.\u003cbr\u003e\n\u003cbr\u003e\nThis coffee is a regional blend of smallholder farmers from the regency of Bener Meriah, which surrounds Lake Tawar’s northern shore and is one of Aceh’s most prolific producing region. The composition of the coffee, quality, and milling and exporting all are managed by PT Indokom Citra Persada, an export group that works throughout Indonesia’s coffee origins but who has a dedicated mill and operations team in Aceh. Bener Meriah regency contains Burni Telong, an active volcano with an altitude of 2624 meters which is not only a focal point of the region for its looming presence, but also a major influence on the gifted terroir of this part of Sumatra. Since the coffee is sourced from around the base of the volcano and its area of influence, the exporters decided to name it in the volcano’s honor.\u003cbr\u003e\n\u003cbr\u003e\nSumatra’s smallholder coffee is a complicated process. Notably, processing is typically not overseen by a single individual or team; instead, coffee moves task by task through different parties before reaching its final, fully-dried, state. Coffee farms in Aceh average 0.5-2 hectares each. Every village typically has a collector (or more) who receives fresh-picked cherry for washed processing each day. Once a batch of coffee has been depulped, fermented overnight, washed clean, and then sun-dried to the touch, each collector delivers the batch to the cooperative’s central mill. It is at the mill where the coffee is mechanically hulled of its parchment, leaving behind just the soft, high-moisture coffee bean (thus earning the term “wet-hulled”), all of which is spread out on large patios to continue drying. Each handoff is orchestrated by members of a common producer group, and the members’ coffee is traced throughout each step of the chain.\u003cbr\u003e\n\u003cbr\u003e\nCoffee producers in Aceh often self-identify as “Gayo”, after the Gayonese ethnic group which has long made Aceh their home, and which comprises a vast majority of farmers here. Regional coffee distinctions in the northern provinces of Sumatra are traditionally based on human ethnicity, rather than geography itself, which unfortunately has muddled the island’s traceability over time.\u0026amp;nbsp; “Mandheling” for example, is a broad label for a widespread cultural group in Sumatra and Malaysia and subsequently the broadest coffee trading term, which exporters may apply to almost any chosen blend of wet-hulled coffees from across the northern half of the island.\u0026amp;nbsp; These terms are malleable, and it is often difficult to pinpoint a coffee’s exact origin. So, it is helpful to work with exporters with a local supply chain, who themselves operate in the highlands and are personally invested in their community’s success.","brand":"Royal Coffee Inc","offers":[{"title":"Default Title","offer_id":46583699013820,"sku":"3427097000054210994","price":709.51,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0720\/7672\/2364\/files\/rcf-coffee-info-416e8ea0394d596992b9c1e88929887d92cb22bf54bdf70414f3df1e1c369fb2.jpg?v=1789866018"},{"product_id":"40875","title":"JAVA ORGANIC KAYUMAS TAMAN DADAR WET HULLED - 40875 - GrainPro Bags - SPOT RCWHSE","description":"JAVA ORGANIC KAYUMAS TAMAN DADAR WET HULLED is sourced from family-owned farms located near the villages of Curah Tatal and Kayumas on the island of Java, Indonesia. In the 17th Century Java coffee was first cultivated in low lying areas, but by the late 19th Century coffee leaf rust had destroyed production, forcing new coffee cultivation into the highlands where high altitudes and volcanic soil provide perfect growing conditions.\u0026amp;nbsp; Smallholder organic coffee production is atypical of the region which is dominated by large government run coffee estates established by the Dutch in the 18th century.\u0026amp;nbsp; Taman Dadar, meaning flower garden, aptly describes the way smallholder coffee is cultivated, colorfully inter-cropped with parkia beans, avocados, erythrina, albizia, and leucaena trees, which produce food for local consumption and shade.\u0026amp;nbsp; Java Taman Dadar is wet-hulled, a uniquely Indonesian processing method in which the coffee parchment is removed before the final drying is completed, producing a hallmark Indonesian flavor.","brand":"Royal Coffee Inc","offers":[{"title":"Default Title","offer_id":46594567438524,"sku":"3427097000054839400","price":709.63,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0720\/7672\/2364\/files\/JAVA-ORGANIC-KAYUMAS-TAMAN-DADAR-WET-HULLEDback-scaled_6ec49a82-44b9-4854-a9b6-686fdca2239d.jpg?v=1787608384"},{"product_id":"40883","title":"JAVA ORGANIC KAYUMAS NATURAL - 40883 - GrainPro Bags - SPOT RCWHSE","description":"We're excited to offer this new product and we're actively working on compiling information on this coffee. Please check back soon for more details.","brand":"Royal Coffee Inc","offers":[{"title":"Default Title","offer_id":46594590081212,"sku":"3427097000054839421","price":822.73,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0720\/7672\/2364\/files\/Comingsoon_7f3c0701-a334-4072-a501-44277d057a91.jpg?v=1787783392"},{"product_id":"40891","title":"BALI ORGANIC BLUE MOON WET HULLED - 40891 - GrainPro Bags - SPOT SEAFORTH","description":"Bali Blue Moon is a Royal staple named after the hallmark bluish hue of the bean produced from the wet-hulling process called Giling Basah in the Indonesian language. The bulk of Bali’s coffee production comes from small family-owned farms where each producer uses a few acres to cultivate coffee along with citrus trees in the volcanic soils of Mount Agung’s Kintamani highlands. They carefully sort their harvested cherries before depulping and fermenting overnight with their own micro-mills. Then the coffee is washed and laid out on patios to shed the excess water from the coffee parchment. Next the coffee takes a detour from the conventional path of processing in other origins, wherein, the coffee parchment is removed while the coffee still has a high moisture content. This wet-hulling process or Giling Basah leaves the coffee bean exposed while drying on patios to a moisture percentage acceptable for export and gives the beans their distinct bluish color.\u003cbr\u003e\n\u003cbr\u003e\nBalinese producers continue to maintain a traditional rural lifestyle organized around a Subak Abian, which is a reference to the ecologically sustainable irrigation systems developed more than 1,000 years ago by Hindu priests who practice Tri Hita Karana (the three sources of prosperity), a philosophy focused on the harmonization between the environment, humans and God. These traditions are followed in coffee cultivation, which means pesticides and synthetic fertilizers are never used.\u003cbr\u003e\n\u003cbr\u003e\nIn recent years, local producer groups have begun to partner with regional exporters like Indokom to establish organic and Rainforest Alliance certifications, which harmonize with their traditional principles of conserving forest, soil, and water resources. Indokom also collaborates with producers to overcoming logistical challenges like rugged roads and lack of infrastructure. Indokom provides logistics and milling facilities, which improves traceability and quality control throughout the post-harvest process, as well as, the ability to swiftly bring the coffee to the international market, ensuring greater producer earnings from direct trade relationships.","brand":"Royal Coffee Inc","offers":[{"title":"Default Title","offer_id":46594628747452,"sku":"3427097000054839477","price":720.29,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0720\/7672\/2364\/files\/BALI-ORGANIC-BLUE-MOONback-1_5f539ed7-37bd-4c56-a72e-e6246c87c14d.jpg?v=1786399761"},{"product_id":"40893","title":"BALI ORGANIC BLUE MOON WET HULLED - 40893 - GrainPro Bags - SPOT RCWHSE","description":"Bali Blue Moon is a Royal staple named after the hallmark bluish hue of the bean produced from the wet-hulling process called Giling Basah in the Indonesian language. The bulk of Bali’s coffee production comes from small family-owned farms where each producer uses a few acres to cultivate coffee along with citrus trees in the volcanic soils of Mount Agung’s Kintamani highlands. They carefully sort their harvested cherries before depulping and fermenting overnight with their own micro-mills. Then the coffee is washed and laid out on patios to shed the excess water from the coffee parchment. Next the coffee takes a detour from the conventional path of processing in other origins, wherein, the coffee parchment is removed while the coffee still has a high moisture content. This wet-hulling process or Giling Basah leaves the coffee bean exposed while drying on patios to a moisture percentage acceptable for export and gives the beans their distinct bluish color.\u003cbr\u003e\n\u003cbr\u003e\nBalinese producers continue to maintain a traditional rural lifestyle organized around a Subak Abian, which is a reference to the ecologically sustainable irrigation systems developed more than 1,000 years ago by Hindu priests who practice Tri Hita Karana (the three sources of prosperity), a philosophy focused on the harmonization between the environment, humans and God. These traditions are followed in coffee cultivation, which means pesticides and synthetic fertilizers are never used.\u003cbr\u003e\n\u003cbr\u003e\nIn recent years, local producer groups have begun to partner with regional exporters like Indokom to establish organic and Rainforest Alliance certifications, which harmonize with their traditional principles of conserving forest, soil, and water resources. Indokom also collaborates with producers to overcoming logistical challenges like rugged roads and lack of infrastructure.\u0026amp;nbsp;Indokom provides logistics and milling facilities, which improves traceability and quality control throughout the post-harvest process, as well as, the ability to swiftly bring the coffee to the international market, ensuring greater producer earnings from direct trade relationships.","brand":"Royal Coffee Inc","offers":[{"title":"Default Title","offer_id":46594631991484,"sku":"3427097000054839509","price":715.73,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0720\/7672\/2364\/files\/BALI-ORGANIC-BLUE-MOONback-1_f201f6dd-857f-4ea7-bd49-e12afd393083.jpg?v=1786652801"},{"product_id":"40897","title":"Bali Kintamani Natural - 40897 - GrainPro Bags - SPOT RCWHSE","description":"Bali Kintamani Natural is sourced from family owned farms located in the Kintamani highlands on the island province of Bali, Indonesia.\u0026amp;nbsp; Coffee is grown in the volcanic soils of Mount Agung along with citrus trees that provide shade and another source of income.\u003cbr\u003e\n\u003cbr\u003e\nCoffee production is typically organized around a Subak Abian, which refers to the ecologically sustainable irrigation systems developed more than 1,000 years ago by Hindu priests who practice Tri Hita Karana (the three sources of prosperity), a philosophy focused on the harmonization between the environment, humans and God.\u0026amp;nbsp; The idea of a natural processed coffee was suggested during Royal’s origin trip in 2009 to address an issue of water scarcity.\u0026amp;nbsp; It was an easy step to drying whole ripe cherry given that raised beds were already used for drying parchment.\u0026amp;nbsp; The project has been fully implemented and the results have been exceptional.","brand":"Royal Coffee Inc","offers":[{"title":"Default Title","offer_id":46598198460604,"sku":"3427097000054839749","price":851.12,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0720\/7672\/2364\/files\/Bali-Kintamani-Naturalback_83b7db5c-fb61-47df-8306-42803ae609de.jpg?v=1787844313"},{"product_id":"40902","title":"FLORES ORGANIC BAJAWA NGURA WET HULLED - 40902 - GrainPro Bags - SPOT RCWHSE","description":"\u0026lt;div\u0026gt;Regional details \u0026lt;br \/\u0026gt;\u0026lt;\/div\u0026gt;\u0026lt;div\u0026gt;Tradition runs deep in the Manggarai Regency on the island of Flores, now establishing a reputation for cup profiles derived from the classic Indonesian style of coffee cultivation and processing.\u0026amp;nbsp; Coffee is cultivated and harvested by smallholder farmers organized around the KSU FAMASA Cooperative.\u0026amp;nbsp; Farms average less than 3 acres in size and producers maintain a traditional village lifestyle and cultural practices called Tura Jaji.\u0026amp;nbsp; Coffee is managed under an agroforestry system that integrates coffee with diverse native tree species, supporting both ecological balance and long-term sustainability.\u0026amp;nbsp; In addition to exporting coffee, KSU FAMASA Cooperative roast coffee for local sale, support schools, and sponsor traditional ceremonies.\u0026lt;br \/\u0026gt;\u0026lt;\/div\u0026gt;\u0026lt;div\u0026gt;Processing Details\u0026lt;br \/\u0026gt;\u0026lt;\/div\u0026gt;\u0026lt;div\u0026gt;Each producer carefully sorts their harvested cherries and delivers them to a centralized mill operated by KSU FAMASA Cooperative to be depulped and fermented overnight.\u0026amp;nbsp; Then the coffee is washed and laid out on patios to shed the excess water from the parchment covered beans.\u0026amp;nbsp; Next the coffee takes a detour from the conventional path of processing in other origins, wherein, the coffee parchment is removed while the coffee still has a high moisture content.\u0026amp;nbsp; This wet-hulling process, called Giling Basah in the Indonesian language, leaves the coffee bean exposed while drying on patios to a moisture percentage acceptable for export.\u0026amp;nbsp; This Indonesian processing method gives the bean its unique bluish color and the hallmark Indonesian profile.\u0026lt;br \/\u0026gt;\u0026lt;\/div\u0026gt;\u0026lt;div\u0026gt;Exporting Details\u0026lt;br \/\u0026gt;\u0026lt;\/div\u0026gt;\u0026lt;div\u0026gt;With Indonesian coffees, half the battle is overcoming logistical challenges like rugged roads and unpredictable torrents of rain.\u0026amp;nbsp; For the export of their coffee KSU FAMASA Cooperative collaborates with Indokom, an export company, takes on an important role in organizing local warehouses and transportation so farmers can overcome these challenges.\u0026amp;nbsp; Indokom also coordinates the dry mill process to swiftly bring the coffee to the international market, ensuring greater earnings for producers.\u0026lt;br \/\u0026gt;\u0026lt;\/div\u0026gt;\u0026lt;div\u0026gt;\u0026lt;br \/\u0026gt;\u0026lt;\/div\u0026gt;","brand":"Royal Coffee Inc","offers":[{"title":"Default Title","offer_id":46598242599100,"sku":"3427097000054839773","price":710.65,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0720\/7672\/2364\/files\/FLORES-ORGANIC-BAJAWA-NGURA-WET-HULLEDback-scaled_f11e390d-03c7-4c2e-8dfa-a1e27194ce00.jpg?v=1787782392"},{"product_id":"40900","title":"FLORES ORGANIC BAJAWA NGURA WET HULLED - 40900 - GrainPro Bags - SPOT RCWHSE","description":"\u0026lt;div\u0026gt;Regional details \u0026lt;br \/\u0026gt;\u0026lt;\/div\u0026gt;\u0026lt;div\u0026gt;Tradition runs deep in the Manggarai Regency on the island of Flores, now establishing a reputation for cup profiles derived from the classic Indonesian style of coffee cultivation and processing.  Coffee is cultivated and harvested by smallholder farmers organized around the KSU FAMASA Cooperative.  Farms average less than 3 acres in size and producers maintain a traditional village lifestyle and cultural practices called Tura Jaji.  Coffee is managed under an agroforestry system that integrates coffee with diverse native tree species, supporting both ecological balance and long-term sustainability.  In addition to exporting coffee, KSU FAMASA Cooperative roast coffee for local sale, support schools, and sponsor traditional ceremonies.\u0026lt;br \/\u0026gt;\u0026lt;\/div\u0026gt;\u0026lt;div\u0026gt;Processing Details\u0026lt;br \/\u0026gt;\u0026lt;\/div\u0026gt;\u0026lt;div\u0026gt;Each producer carefully sorts their harvested cherries and delivers them to a centralized mill operated by KSU FAMASA Cooperative to be depulped and fermented overnight.  Then the coffee is washed and laid out on patios to shed the excess water from the parchment covered beans.  Next the coffee takes a detour from the conventional path of processing in other origins, wherein, the coffee parchment is removed while the coffee still has a high moisture content.  This wet-hulling process, called Giling Basah in the Indonesian language, leaves the coffee bean exposed while drying on patios to a moisture percentage acceptable for export.  This Indonesian processing method gives the bean its unique bluish color and the hallmark Indonesian profile.\u0026lt;br \/\u0026gt;\u0026lt;\/div\u0026gt;\u0026lt;div\u0026gt;Exporting Details\u0026lt;br \/\u0026gt;\u0026lt;\/div\u0026gt;\u0026lt;div\u0026gt;With Indonesian coffees, half the battle is overcoming logistical challenges like rugged roads and unpredictable torrents of rain.  For the export of their coffee KSU FAMASA Cooperative collaborates with Indokom, an export company, takes on an important role in organizing local warehouses and transportation so farmers can overcome these challenges.  Indokom also coordinates the dry mill process to swiftly bring the coffee to the international market, ensuring greater earnings for producers.\u0026lt;br \/\u0026gt;\u0026lt;\/div\u0026gt;\u0026lt;div\u0026gt;\u0026lt;br \/\u0026gt;\u0026lt;\/div\u0026gt;","brand":"Royal Coffee Inc","offers":[{"title":"Default Title","offer_id":46599111737532,"sku":"3427097000054839762","price":710.59,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0720\/7672\/2364\/files\/FLORES-ORGANIC-BAJAWA-NGURA-WET-HULLEDback-scaled_1199606d-a7bf-40f4-8733-b38ad9c604f4.jpg?v=1788217271"},{"product_id":"40870","title":"JAVA ORGANIC KAYUMAS TAMAN DADAR WET HULLED - 40870 - GrainPro Bags - SPOT SEAFORTH","description":"JAVA ORGANIC KAYUMAS TAMAN DADAR WET HULLED is sourced from family-owned farms located near the villages of Curah Tatal and Kayumas on the island of Java, Indonesia. In the 17th Century Java coffee was first cultivated in low lying areas, but by the late 19th Century coffee leaf rust had destroyed production, forcing new coffee cultivation into the highlands where high altitudes and volcanic soil provide perfect growing conditions.  Smallholder organic coffee production is atypical of the region which is dominated by large government run coffee estates established by the Dutch in the 18th century.  Taman Dadar, meaning flower garden, aptly describes the way smallholder coffee is cultivated, colorfully inter-cropped with parkia beans, avocados, erythrina, albizia, and leucaena trees, which produce food for local consumption and shade.  Java Taman Dadar is wet-hulled, a uniquely Indonesian processing method in which the coffee parchment is removed before the final drying is completed, producing a hallmark Indonesian flavor.","brand":"Royal Coffee Inc","offers":[{"title":"Default Title","offer_id":46599280033980,"sku":"3427097000054839375","price":712.24,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0720\/7672\/2364\/files\/JAVA-ORGANIC-KAYUMAS-TAMAN-DADAR-WET-HULLEDback-scaled_3cf22ff3-89cc-45f3-94cb-88582ef625d8.jpg?v=1787644602"},{"product_id":"40850","title":"Sumatra Mandheling Jade Dragon - 40850 - GrainPro Bags - SPOT SHANGHAI","description":"\u0026lt;span\u0026gt;IKA is a longtime coffee supplier to Royal, and a solid presence in Aceh’s highlands. They work with farmers throughout the mountainous area surrounding Lake Tawar, and export directly from their mill in Takengon. We regularly buy separations by individual coop, quality, or screen size, such as this lot: a single village of just under 400 small coffee farmers located northwest of Lake Tawar.\u0026amp;nbsp;\u0026lt;\/span\u0026gt;\u003cbr\u003e\n\u003cbr\u003e\n\u0026lt;b\u0026gt;\u0026lt;span\u0026gt;Welcome to Aceh\u0026lt;\/span\u0026gt;\u0026lt;\/b\u0026gt;\u0026lt;span\u0026gt;\u0026amp;nbsp;\u0026lt;\/span\u0026gt;\u003cbr\u003e\n\u003cbr\u003e\n\u0026lt;span\u0026gt;Aceh (pronounced AH-CHEY) is the northernmost province of Sumatra. Its highland territory, surrounding Lake Tawar and the central city of Takengon, is considered to be the epicenter of one of the world’s most unique coffee terroirs. Coffee farms in this area are managed with the experience of many generations of cultivation, while also harmoniously woven into their surrounding tropical forests. The canopies are loud and fields are almost impenetrably thick with coffee plants, fruit trees, and vegetables, all of which are constantly flushing with new growth. Year-round mists and rain showers never cease, farm floors are spongy and deep with layered biomass, and almost every square meter of the region seems to exude life. Nothing is ever still. Including coffee ripening, which occurs ten months out of the year.\u0026amp;nbsp;\u0026lt;\/span\u0026gt;\u003cbr\u003e\n\u003cbr\u003e\n\u0026lt;b\u0026gt;\u0026lt;span\u0026gt;IKA and the Gayo Identity\u0026lt;\/span\u0026gt;\u0026lt;\/b\u0026gt;\u003cbr\u003e\n\u003cbr\u003e\nIhtiyeri Keti Ara is a family supply chain and exporting business based in the city of Takengon and currently run by Irham Yunus and his daughter, Farina Ramadhani. The company works with multiple different cooperatives in the immediate region, collecting, processing, milling, and exporting coffees of many different sortings and profiles. Farmer contributors, typical for this area, average only a few hectares each and are spread across the hillsides of the Bener Meriah and Aceh Tengah Regencies, which together circle the immediate highland ranges north and south of Lake Tawar. Royal has been buying coffee from this group for over 20 years.\u003cbr\u003e\n\u003cbr\u003e\n\u0026lt;span\u0026gt;PT IKA, along with many local industries in the region, identifies itself as “Gayo”, after the Gayonese ethnic group which has long made Aceh their home, and which comprises a vast majority of farmer members.\u0026amp;nbsp;\u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt;\u0026amp;nbsp;\u0026lt;\/span\u0026gt;\u003cbr\u003e\n\u003cbr\u003e\n\u0026lt;b\u0026gt;\u0026lt;span\u0026gt;How Wet-Hulling Works \u0026amp;amp; Jade Dragon Processing\u0026lt;\/span\u0026gt;\u0026lt;\/b\u0026gt;\u0026lt;span\u0026gt;\u0026amp;nbsp;\u0026lt;\/span\u0026gt;\u003cbr\u003e\n\u003cbr\u003e\n\u0026lt;span\u0026gt;Sumatra’s smallholder coffee is a complicated process, thanks in large part to Aceh’s very small farm sizes and consistently humid and drizzly climate that makes prolonged parchment drying impractical to do. Processing is typically not overseen by a single individual or team; instead, coffee moves task by task through different hands before reaching its final, fully-dried, state.\u0026lt;\/span\u0026gt;\u003cbr\u003e\n\u003cbr\u003e\nIKA follows the local processing customs closely, beginning with farmers picking cherry and selling to local collectors. Collectors aggregate cherry from their local neighborhoods and either process themselves, or deliver to local processors. In processing, cherry is for density, depulped, and fermented overnight. The following morning the fermented parchment is washed clean with spring water and spread out on tarps to dry directly in the sun. After the parchment is dry to the touch, often only a matter of hours depending on the time of day, it is transferred again to a local miller, who mechanically hulls the parchment from around the coffee seed, which is notably still has a moisture content close to 40% at this time (thus earning the coffee its “wet-hulled” label). The miller will proceed to continue drying the wet, naked coffee seeds on tarps under the direct sun.\u003cbr\u003e\n\u003cbr\u003e\n\u0026lt;span\u0026gt;Final dry milling is done centrally by PT. IKA in Takengon. This particular village’s coffee is passed through an electronic color sorter, as well as hand-picked multiple times, in order to achieve a physical preparation superior to typical regional blends and help the best characteristics of the coffee grown in Sabun village shine through.\u0026amp;nbsp;\u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt;\u0026amp;nbsp;\u0026lt;\/span\u0026gt;\u003cbr\u003e\n\u003cbr\u003e\n\u0026lt;span\u0026gt;The fact that they export from the city means containers are filled, sealed, and transported directly from the highlands to port with minimal time in Sumatra’s humid coastal city of Medan—in our experience an extremely key step for retaining quality in Aceh’s coffee.\u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt;\u0026amp;nbsp;\u0026lt;\/span\u0026gt;","brand":"Royal Coffee Inc","offers":[{"title":"Default Title","offer_id":46601525526716,"sku":"3427097000054796867","price":728.85,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0720\/7672\/2364\/files\/Sumatra-Mandheling-Jade-Dragonback_05fb69ee-1c72-44a8-9ab0-2675035476e5.jpg?v=1788222931"},{"product_id":"40535","title":"SUMATRA FT-FLO ORGANIC BENER MERIAH PERMATA GAYO MANDHELING GRADE 1 - 40535 - SPOT RCWHSE","description":"\u0026lt;div class=\"uSg02\"\u0026gt;\u003cbr\u003e\n\u0026lt;div class=\"DrnCK l8Tnu\"\u0026gt;\u003cbr\u003e\n\u0026lt;div class=\"_Tm_J\"\u0026gt;\u003cbr\u003e\n\u0026lt;div class=\"kcAOr t9ThB\"\u0026gt;\u003cbr\u003e\n\u0026lt;div class=\"___sj378o0 fly5x3f f1l02sjl f113hnb5\"\u0026gt;\u0026lt;\/div\u0026gt;\u003cbr\u003e\n\u0026lt;\/div\u0026gt;\u003cbr\u003e\n\u0026lt;\/div\u0026gt;\u003cbr\u003e\n\u0026lt;\/div\u0026gt;\u003cbr\u003e\n\u0026lt;\/div\u0026gt;\u003cbr\u003e\n\u0026lt;div class=\"l8Tnu T3idP\"\u0026gt;Regional details\u0026lt;\/div\u0026gt;\u003cbr\u003e\n\u0026lt;div id=\"UniqueMessageBody_2\" class=\"XbIp4 jmmB7 GNqVo allowTextSelection OuGoX\"\u0026gt;\u003cbr\u003e\n\u0026lt;div dir=\"ltr\"\u0026gt;\u003cbr\u003e\n\u0026lt;p dir=\"ltr\"\u0026gt;Tradition runs deep in the Bener Meriah regency on the island of Sumatra, renowned for cup profiles and the classic Indonesian style of coffee cultivation and processing.\u0026amp;nbsp; Coffee is cultivated and harvested from farms that average less than 3 acres in size.\u0026amp;nbsp; Producers belong to the Gayonese ethnic group and maintain a traditional village lifestyle that includes houses that resemble ships. Seventy percent of the producers are women who rely on coffee income to support their families.\u0026lt;\/p\u0026gt;\u003cbr\u003e\n\u0026lt;p dir=\"ltr\"\u0026gt;Processing Details\u0026lt;\/p\u0026gt;\u003cbr\u003e\n\u0026lt;p dir=\"ltr\"\u0026gt;Each producer carefully sorts their harvested cherries before depulping and fermenting overnight with small micro-mills. Then the coffee is washed and laid out on patios to shed the excess water from the parchment covered beans.\u0026amp;nbsp; Next the coffee takes a detour from the conventional path of processing in other origins, wherein, the coffee parchment is removed while the coffee still has a high moisture content. \u0026amp;nbsp; This wet-hulling process, called Giling Basah in the Indonesian language, leaves the coffee bean exposed while drying on patios to a moisture percentage acceptable for export.\u0026amp;nbsp; This Indonesian processing method gives the bean its unique bluish color and the hallmark Indonesian profile.\u0026lt;\/p\u0026gt;\u003cbr\u003e\n\u0026lt;p dir=\"ltr\"\u0026gt;Exporting Details\u0026lt;\/p\u0026gt;\u003cbr\u003e\n\u0026lt;p dir=\"ltr\"\u0026gt;With Indonesian coffees, half the battle is overcoming logistical challenges like rugged roads and unpredictable torrents of rain.\u0026amp;nbsp; The Permata Gayo Cooperative, with nearly 2000 coffee producing members, takes on an important role of organizing local warehouses and transportation so farmers can overcome these challenges.\u0026amp;nbsp; Permata Gayo receives wet parchment from farmers and carries out the wet hulling process, subsequent drying, and the dry-mill process to swiftly bring the coffee to the international market, ensuring consistent quality control and greater earnings for producers.\u0026lt;\/p\u0026gt;\u003cbr\u003e\n\u003cbr\u003e\n\u0026lt;\/div\u0026gt;\u003cbr\u003e\n\u0026lt;\/div\u0026gt;","brand":"Royal Coffee Inc","offers":[{"title":"Default Title","offer_id":46743673471164,"sku":"3427097000054111010","price":735.25,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0720\/7672\/2364\/files\/rcf-coffee-info-eef345045417dd3f837809118f9e219586b7ca3fdbb813c0746af393194dba4c.jpg?v=1789983143"},{"product_id":"40773","title":"Sumatra Bener Meriah Gayo Mandheling Grade 1 - 40773 - SPOT COSEATAC","description":"\u0026lt;span\u0026gt;This is a classic wet-hulled coffee from the Aceh province.\u0026amp;nbsp;It's\u0026amp;nbsp;earthy, complex, and has\u0026amp;nbsp;a cedar-like briskness, along with baker's chocolate and sweet tobacco. Royal has been\u0026amp;nbsp;purchasing\u0026amp;nbsp;coffee from CV. Gayo\u0026amp;nbsp;Mandiri\u0026amp;nbsp;for over 10 years.\u0026amp;nbsp;\u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt;\u0026amp;nbsp;\u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt;\u0026amp;nbsp;\u0026lt;\/span\u0026gt;\u003cbr\u003e\n\u003cbr\u003e\n\u0026lt;b\u0026gt;\u0026lt;span\u0026gt;Sumatra's Aceh Province\u0026lt;\/span\u0026gt;\u0026lt;\/b\u0026gt;\u0026lt;span\u0026gt;\u0026amp;nbsp;\u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt;\u0026amp;nbsp;\u0026lt;\/span\u0026gt;\u003cbr\u003e\n\u003cbr\u003e\n\u0026lt;span\u0026gt;Aceh (pronounced\u0026amp;nbsp;AH-CHEY) is the northernmost province of Sumatra. Its highland territory, surrounding Lake\u0026amp;nbsp;Tawar\u0026amp;nbsp;and the central city of\u0026amp;nbsp;Takengon,\u0026amp;nbsp;is considered to be\u0026amp;nbsp;the epicenter of one of the world’s most unique coffee terroirs.\u0026amp;nbsp;\u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt;\u0026amp;nbsp;\u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt;\u0026amp;nbsp;\u0026lt;\/span\u0026gt;\u003cbr\u003e\n\u003cbr\u003e\n\u0026lt;span\u0026gt;Coffee farms in this area are managed with the experience of many generations of cultivation, while also harmoniously woven into their surrounding tropical forests. The canopies are\u0026amp;nbsp;loud\u0026amp;nbsp;and fields are\u0026amp;nbsp;almost impenetrably\u0026amp;nbsp;thick with coffee plants, fruit trees, and vegetables, all of which are constantly flushing with new growth. Year-round mists and rain showers never\u0026amp;nbsp;cease,\u0026amp;nbsp;farm floors are spongy and deep with layered biomass, and\u0026amp;nbsp;almost every\u0026amp;nbsp;square meter of the region\u0026amp;nbsp;seems to exude\u0026amp;nbsp;life. Nothing is ever still. Including coffee ripening, which occurs ten months out of the year.\u0026amp;nbsp;\u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt;\u0026amp;nbsp;\u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt;\u0026amp;nbsp;\u0026lt;\/span\u0026gt;\u003cbr\u003e\n\u003cbr\u003e\n\u0026lt;b\u0026gt;\u0026lt;span\u0026gt;CV Gayo\u0026amp;nbsp;Mandiri\u0026lt;\/span\u0026gt;\u0026lt;\/b\u0026gt;\u003cbr\u003e\n\u003cbr\u003e\n\u0026lt;span\u0026gt;GayoMandiriis a family-operated exporter based in Bener Meriah, a broad district that encompasses the mountains along the north shore of Lake Tawar. Gayo Mandiri works with local cooperatives, operates a central dry mill, and promotes a relationship-based sales model with their buyers. Royal has been purchasing coffee from Gayo Mandiri since 2013.\u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt;\u0026amp;nbsp;\u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt;\u0026amp;nbsp;\u0026lt;\/span\u0026gt;\u003cbr\u003e\n\u003cbr\u003e\n\u0026lt;span\u0026gt;CV Gayo\u0026amp;nbsp;Mandiri, along with many local industries in the region,\u0026amp;nbsp;identifies\u0026amp;nbsp;itself as “Gayo”,\u0026amp;nbsp;after the\u0026amp;nbsp;Gayonese\u0026amp;nbsp;ethnic group which has long made Aceh their home, and which\u0026amp;nbsp;comprises\u0026amp;nbsp;a vast majority of farmer members.\u0026amp;nbsp;\u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt;\u0026amp;nbsp;\u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt;\u0026amp;nbsp;\u0026lt;\/span\u0026gt;\u003cbr\u003e\n\u003cbr\u003e\n\u0026lt;span\u0026gt;Regional coffee nomenclature in Sumatra, especially \u0026amp;quot;Mandheling\u0026amp;quot;, is malleable, and it is often difficult to pinpoint a coffee’s exact origin without direct partnerships that allow buyers to trace the entire value chain themselves. So, it is helpful to work with exporters that have a local supply chain of their own. Gayo Mandiri operates in the highlands and is personally invested in their community’s success. Gayo Mandiri regularly distributes farming tools and cash dividends to cooperative members, as well as invests in drying tents for their central operations to reduce the risk of coffee spoilage.\u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt;\u0026amp;nbsp;\u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt;\u0026amp;nbsp;\u0026lt;\/span\u0026gt;\u003cbr\u003e\n\u003cbr\u003e\n\u0026lt;b\u0026gt;\u0026lt;span\u0026gt;Wet-Hulled Processing\u0026amp;nbsp;\u0026lt;\/span\u0026gt;\u0026lt;\/b\u0026gt;\u0026lt;span\u0026gt;\u0026amp;nbsp;\u0026lt;\/span\u0026gt;\u003cbr\u003e\n\u003cbr\u003e\n\u0026lt;span\u0026gt;Sumatra’s smallholder\u0026amp;nbsp;supply chain\u0026amp;nbsp;is a complicated process. Notably, processing is typically not overseen by a single individual or team; instead, coffee moves task by task through different parties before reaching its final,\u0026amp;nbsp;fully-dried, state.\u0026amp;nbsp;\u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt;\u0026amp;nbsp;\u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt;\u0026amp;nbsp;\u0026lt;\/span\u0026gt;\u003cbr\u003e\n\u003cbr\u003e\n\u0026lt;span\u0026gt;Coffee farms in\u0026amp;nbsp;Bener\u0026amp;nbsp;Meriah average 0.5-2 hectares each. Every village with cooperative members has a collector (or more) who receives fresh-picked cherry for washed processing each day. Once a batch of coffee has been\u0026amp;nbsp;depulped, fermented overnight, washed clean, and then sun-dried to the touch, each collector then delivers the batch to\u0026amp;nbsp;one of the\u0026amp;nbsp;cooperatives\u0026amp;nbsp;local hulling stations. It is\u0026amp;nbsp;here\u0026amp;nbsp;where the coffee is mechanically hulled of its parchment, leaving behind just the soft, high-moisture coffee bean (thus earning the term “wet-hulled”), all of which is spread out on large patios\u0026amp;nbsp;and tarpaulins\u0026amp;nbsp;to continue drying\u0026amp;nbsp;until the coffee reaches an internal moisture content of 13-14%. Each handoff is orchestrated by the cooperative, and the members’ coffee is traced throughout each step of the chain.\u0026amp;nbsp;Final, dried coffee is hand-sorted multiple times to Grade 1 standards prior to export.\u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt;\u0026amp;nbsp;\u0026lt;\/span\u0026gt;","brand":"Royal Coffee Inc","offers":[{"title":"Default Title","offer_id":46744713429180,"sku":"3427097000054682008","price":719.03,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0720\/7672\/2364\/files\/rcf-coffee-info-42bd61acab47a3c994a21632f87aa0bfc3f1a5b86f6de604bc43cf8aee6d6d4c.jpg?v=1789866676"},{"product_id":"40588","title":"SUMATRA ORGANIC BENER MERIAH BURNI TELONG GRADE 1 - 40588 - SPOT RCWHSE","description":"Aceh (pronounced AH-CHEY) is the northernmost province of Sumatra. Its highland territory, surrounding Lake Tawar and the central city of Takengon, is considered to be the epicenter of one of the world’s most unique coffee terroirs. Coffee farms in this area are managed with the experience of many generations of cultivation, while also harmoniously woven into their surrounding tropical forests. The canopies are loud and fields are almost impenetrably thick with coffee plants, fruit trees, and vegetables, all of which are constantly flushing with new growth. Year-round mists and rain showers never cease, farm floors are spongy and deep with layered biomass, and almost every square meter of the region seems to exude life. Nothing is ever still. Including coffee ripening, which occurs ten months out of the year.\u003cbr\u003e\n\u003cbr\u003e\nThis coffee is a regional blend of smallholder farmers from the regency of Bener Meriah, which surrounds Lake Tawar’s northern shore and is one of Aceh’s most prolific producing region. The composition of the coffee, quality, and milling and exporting all are managed by PT Indokom Citra Persada, an export group that works throughout Indonesia’s coffee origins but who has a dedicated mill and operations team in Aceh. Bener Meriah regency contains Burni Telong, an active volcano with an altitude of 2624 meters which is not only a focal point of the region for its looming presence, but also a major influence on the gifted terroir of this part of Sumatra. Since the coffee is sourced from around the base of the volcano and its area of influence, the exporters decided to name it in the volcano’s honor.\u003cbr\u003e\n\u003cbr\u003e\nSumatra’s smallholder coffee is a complicated process. Notably, processing is typically not overseen by a single individual or team; instead, coffee moves task by task through different parties before reaching its final, fully-dried, state. Coffee farms in Aceh average 0.5-2 hectares each. Every village typically has a collector (or more) who receives fresh-picked cherry for washed processing each day. Once a batch of coffee has been depulped, fermented overnight, washed clean, and then sun-dried to the touch, each collector delivers the batch to the cooperative’s central mill. It is at the mill where the coffee is mechanically hulled of its parchment, leaving behind just the soft, high-moisture coffee bean (thus earning the term “wet-hulled”), all of which is spread out on large patios to continue drying. Each handoff is orchestrated by members of a common producer group, and the members’ coffee is traced throughout each step of the chain.\u003cbr\u003e\n\u003cbr\u003e\nCoffee producers in Aceh often self-identify as “Gayo”, after the Gayonese ethnic group which has long made Aceh their home, and which comprises a vast majority of farmers here. Regional coffee distinctions in the northern provinces of Sumatra are traditionally based on human ethnicity, rather than geography itself, which unfortunately has muddled the island’s traceability over time.\u0026amp;nbsp; “Mandheling” for example, is a broad label for a widespread cultural group in Sumatra and Malaysia and subsequently the broadest coffee trading term, which exporters may apply to almost any chosen blend of wet-hulled coffees from across the northern half of the island.\u0026amp;nbsp; These terms are malleable, and it is often difficult to pinpoint a coffee’s exact origin. So, it is helpful to work with exporters with a local supply chain, who themselves operate in the highlands and are personally invested in their community’s success.","brand":"Royal Coffee Inc","offers":[{"title":"Default Title","offer_id":46744875139260,"sku":"3427097000054236001","price":722.07,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0720\/7672\/2364\/files\/rcf-coffee-info-416e8ea0394d596992b9c1e88929887d92cb22bf54bdf70414f3df1e1c369fb2.jpg?v=1789866018"},{"product_id":"40099","title":"Sumatra Takengon IKA Mandheling Grade 1 - 40099 - SPOT COSEATAC","description":"\u0026lt;span\u0026gt;IKA is a longtime coffee supplier to Royal, and a solid presence in Aceh’s highlands. They work with farmers throughout the mountainous area surrounding Lake Tawar, and export directly from their mill in Takengon. We regularly buy separations by individual coop, quality, or screen size, as well as annual volume of excellent regional “Mandheling” grades, such as this one.\u0026lt;\/span\u0026gt;\u003cbr\u003e\n\u003cbr\u003e\n\u0026lt;b\u0026gt;\u0026lt;span\u0026gt;Welcome to Aceh\u0026lt;\/span\u0026gt;\u0026lt;\/b\u0026gt;\u0026lt;span\u0026gt;\u0026amp;nbsp;\u0026lt;\/span\u0026gt;\u003cbr\u003e\n\u003cbr\u003e\n\u0026lt;span\u0026gt;Aceh (pronounced AH-CHEY) is the northernmost province of Sumatra. Its highland territory, surrounding Lake Tawar and the central city of Takengon, is considered to be the epicenter of one of the world’s most unique coffee terroirs. Coffee farms in this area are managed with the experience of many generations of cultivation, while also harmoniously woven into their surrounding tropical forests. The canopies are loud and fields are almost impenetrably thick with coffee plants, fruit trees, and vegetables, all of which are constantly flushing with new growth. Year-round mists and rain showers never cease, farm floors are spongy and deep with layered biomass, and almost every square meter of the region seems to exude life. Nothing is ever still. Including coffee ripening, which occurs ten months out of the year.\u0026amp;nbsp;\u0026lt;\/span\u0026gt;\u003cbr\u003e\n\u003cbr\u003e\n\u0026lt;b\u0026gt;\u0026lt;span\u0026gt;IKA and the Gayo Identity\u0026lt;\/span\u0026gt;\u0026lt;\/b\u0026gt;\u003cbr\u003e\n\u003cbr\u003e\nIhtiyeri Keti Ara is a family supply chain and exporting business based in the city of Takengon and currently run by Irham Yunus and his daughter, Farina Ramadhani. The company works with multiple different cooperatives in the immediate region, collecting, processing, milling, and exporting coffees of many different sortings and profiles. Farmer contributors, typical for this area, average only a few hectares each and are spread across the hillsides of the Bener Meriah and Aceh Tengah Regencies, which together circle the immediate highland ranges north and south of Lake Tawar. Royal has been buying coffee from this group for over 20 years.\u003cbr\u003e\n\u003cbr\u003e\n\u0026lt;span\u0026gt;PT IKA, along with many local industries in the region, identifies itself as “Gayo”, after the Gayonese ethnic group which has long made Aceh their home, and which comprises a vast majority of farmer members.\u0026amp;nbsp;\u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt;\u0026amp;nbsp;\u0026lt;\/span\u0026gt;\u003cbr\u003e\n\u003cbr\u003e\n\u0026lt;span\u0026gt;Regional coffee distinctions in the northern provinces of Sumatra were originally (though not anymore) all based on human ethnicity, rather than geography itself. “Mandheling” for example, is a broad label for a widespread cultural group in Sumatra and Malaysia and subsequently the broadest coffee trading term, applying to almost any chosen blend of wet-hulled coffees from across the northern half of the island. “Batak” is a Mandheling sub-ethnicity based around Lake Toba and considered a regional coffee pedigree unto itself, and often marketed as such. These terms are malleable, and it is often difficult to pinpoint a coffee’s exact origin without direct partnerships that allow buyers to trace the entire value chain themselves. “Gayo” is another such sub-ethnicity, which continues to have a very strong identity locally in Aceh, often appearing on exports, restaurants, and clothing stores in the region that cater to Gayonese traditional designs.\u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt;\u0026amp;nbsp;\u0026lt;\/span\u0026gt;\u003cbr\u003e\n\u003cbr\u003e\n\u0026lt;b\u0026gt;\u0026lt;span\u0026gt;How Wet-Hulling Works\u0026lt;\/span\u0026gt;\u0026lt;\/b\u0026gt;\u0026lt;span\u0026gt;\u0026amp;nbsp;\u0026lt;\/span\u0026gt;\u003cbr\u003e\n\u003cbr\u003e\n\u0026lt;span\u0026gt;Sumatra’s smallholder coffee is a complicated process, thanks in large part to Aceh’s very small farm sizes and consistently humid and drizzly climate that makes prolonged parchment drying impractical to do. Processing is typically not overseen by a single individual or team; instead, coffee moves task by task through different hands before reaching its final, fully-dried, state.\u0026lt;\/span\u0026gt;\u003cbr\u003e\n\u003cbr\u003e\nIKA follows the local processing customs closely, beginning with farmers picking cherry and selling to local collectors. Collectors aggregate cherry from their local neighborhoods and either process themselves, or deliver to local processors. In processing, cherry is for density, depulped, and fermented overnight. The following morning the fermented parchment is washed clean with spring water and spread out on tarps to dry directly in the sun. After the parchment is dry to the touch, often only a matter of hours depending on the time of day, it is transferred again to a local miller, who mechanically hulls the parchment from around the coffee seed, which is notably still has a moisture content close to 40% at this time (thus earning the coffee its “wet-hulled” label). The miller will proceed to continue drying the wet, naked coffee seeds on tarps under the direct sun.\u003cbr\u003e\n\u003cbr\u003e\n\u0026lt;span\u0026gt;Final dry milling is done centrally by PT. IKA in Takengon. The fact that they export from the city means containers are filled, sealed, and transported directly from the highlands to port with minimal time in Sumatra’s humid coastal city of Medan—in our experience an extremely key step for retaining quality in Aceh’s coffee.\u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt;\u0026amp;nbsp;\u0026lt;\/span\u0026gt;","brand":"Royal Coffee Inc","offers":[{"title":"Default Title","offer_id":46764141445308,"sku":"3427097000053103006","price":729.15,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0720\/7672\/2364\/files\/Sumatra-Takengon-IKA-Mandheling-Grade1back_0884ef78-a4d5-46da-91a6-906bb2bc504d.jpg?v=1787846301"},{"product_id":"40069","title":"Sumatra Bener Meriah Mandheling Grade 1 - 40069 - SPOT COMIDWEST","description":"This coffee is sourced from family-owned farms organized around the Asosiasi Kopi Gayo Organic cooperative (ASKOGO), located in the Bener Meriah Regency, Aceh District, on the island of Sumatra, Indonesia.\u0026amp;nbsp;\u0026amp;nbsp;This region of Indonesia is also referred to as the Gayo land because the coffee farmers are from the Gayonese ethnic group. On average, producers cultivate coffee on 2.5 acres of land using their own micro-mills to depulp, ferment, wash and partially dry the coffee in the parchment. The parchment is removed while the moisture is high through the wet-hulling process (called Giling Basah in Indonesian) and then the exposed bean is dried to a moisture percentage acceptable for export. This Indonesian processing method gives the bean its unique color and the hallmark Indonesian profile.","brand":"Royal Coffee Inc","offers":[{"title":"Default Title","offer_id":46829460029628,"sku":"3427097000053048062","price":730.59,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0720\/7672\/2364\/files\/Sumatra-Bener-Meriah-Gayo-Mandheling-Grade-1back-scaled_0dcec58c-488c-48bd-8d5c-f4c6bbd5ae05.jpg?v=1788217872"},{"product_id":"41015","title":"SUMATRA FT-FLO ORGANIC GAYO HIGHLAND IKA MANDHELING GRADE 1 - 41015 - SPOT RCWHSE","description":"\u0026lt;p dir=\"ltr\"\u0026gt;\u0026lt;span\u0026gt;Regional details\u0026lt;\/span\u0026gt;\u0026lt;\/p\u0026gt;\u003cbr\u003e\n\u0026lt;p dir=\"ltr\"\u0026gt;Tradition runs deep in the Central Aceh regency on the island of\u0026amp;nbsp;\u0026lt;span class=\"markw6ng6oy8l\"\u0026gt;Sumatra\u0026lt;\/span\u0026gt;, renowned for cup profiles and the classic Indonesian style of coffee cultivation and processing.\u0026amp;nbsp; Coffee is cultivated and harvested from farms that average less than 3 acres in size.\u0026amp;nbsp; Producers belong to the Gayonese ethnic group and maintain a traditional village lifestyle that includes houses that resemble ships. Seventy percent of the producers are women who rely on coffee income to support their families.\u0026lt;\/p\u0026gt;\u003cbr\u003e\n\u0026lt;p dir=\"ltr\"\u0026gt;Processing Details\u0026lt;\/p\u0026gt;\u003cbr\u003e\n\u0026lt;p dir=\"ltr\"\u0026gt;Each producer carefully sorts their harvested cherries and delivers them to a centralized mill to be depulped\u0026amp;nbsp; and fermented overnight. Then the coffee is washed and laid out on patios to shed the excess water from the parchment covered beans.\u0026amp;nbsp; Next the coffee takes a detour from the conventional path of processing in other origins, wherein, the coffee parchment is removed while the coffee still has a high moisture content.\u0026amp;nbsp; This wet-hulling process, called Giling Basah in the Indonesian language, leaves the coffee bean exposed while drying on patios to a moisture percentage acceptable for export.\u0026amp;nbsp; This Indonesian processing method gives the bean its unique bluish color and the hallmark Indonesian profile.\u0026lt;\/p\u0026gt;\u003cbr\u003e\n\u0026lt;p dir=\"ltr\"\u0026gt;Exporting Details\u0026lt;\/p\u0026gt;\u003cbr\u003e\n\u0026lt;p dir=\"ltr\"\u0026gt;With Indonesian coffees, half the battle is overcoming logistical challenges like rugged roads and unpredictable torrents of rain.\u0026amp;nbsp; PT. Ihtiyeri Keti Ara (PT.\u0026amp;nbsp;\u0026lt;span class=\"markw2dxxg59s\"\u0026gt;IKA\u0026lt;\/span\u0026gt;), with more than 900 coffee producing partners, takes on an important role of organizing local warehouses and transportation so farmers can overcome these challenges.\u0026amp;nbsp; PT.\u0026amp;nbsp;\u0026lt;span class=\"markw2dxxg59s\"\u0026gt;IKA\u0026lt;\/span\u0026gt; purchases cherries and carries out the wet hulling process, and subsequent drying.\u0026amp;nbsp; The dry-mill processing and preparation for export is also done by PT. \u0026lt;span class=\"markw2dxxg59s\"\u0026gt;IKA\u0026lt;\/span\u0026gt;\u0026amp;nbsp;to swiftly bring the coffee to the international market, ensuring consistent quality control and greater earnings for farmers.\u0026lt;\/p\u0026gt;","brand":"Royal Coffee Inc","offers":[{"title":"Default Title","offer_id":46840684314812,"sku":"3427097000055128742","price":739.89,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0720\/7672\/2364\/files\/rcf-coffee-info-2aed724a7962c0a285c8d24324c3da23a5e0b664d21aed99f88113e21c52567f.jpg?v=1789807226"},{"product_id":"41016","title":"SUMATRA FT-FLO ORGANIC GAYO HIGHLAND IKA MANDHELING GRADE 1 - 41016 - SPOT RCWHSE","description":"\u0026lt;p dir=\"ltr\"\u0026gt;\u0026lt;span\u0026gt;Regional details\u0026lt;\/span\u0026gt;\u0026lt;\/p\u0026gt;\u003cbr\u003e\n\u0026lt;p dir=\"ltr\"\u0026gt;Tradition runs deep in the Central Aceh regency on the island of \u0026lt;span class=\"markw6ng6oy8l\"\u0026gt;Sumatra\u0026lt;\/span\u0026gt;, renowned for cup profiles and the classic Indonesian style of coffee cultivation and processing.  Coffee is cultivated and harvested from farms that average less than 3 acres in size.  Producers belong to the Gayonese ethnic group and maintain a traditional village lifestyle that includes houses that resemble ships. Seventy percent of the producers are women who rely on coffee income to support their families.\u0026lt;\/p\u0026gt;\u003cbr\u003e\n\u0026lt;p dir=\"ltr\"\u0026gt;Processing Details\u0026lt;\/p\u0026gt;\u003cbr\u003e\n\u0026lt;p dir=\"ltr\"\u0026gt;Each producer carefully sorts their harvested cherries and delivers them to a centralized mill to be depulped  and fermented overnight. Then the coffee is washed and laid out on patios to shed the excess water from the parchment covered beans.  Next the coffee takes a detour from the conventional path of processing in other origins, wherein, the coffee parchment is removed while the coffee still has a high moisture content.  This wet-hulling process, called Giling Basah in the Indonesian language, leaves the coffee bean exposed while drying on patios to a moisture percentage acceptable for export.  This Indonesian processing method gives the bean its unique bluish color and the hallmark Indonesian profile.\u0026lt;\/p\u0026gt;\u003cbr\u003e\n\u0026lt;p dir=\"ltr\"\u0026gt;Exporting Details\u0026lt;\/p\u0026gt;\u003cbr\u003e\n\u0026lt;p dir=\"ltr\"\u0026gt;With Indonesian coffees, half the battle is overcoming logistical challenges like rugged roads and unpredictable torrents of rain.  PT. Ihtiyeri Keti Ara (PT. \u0026lt;span class=\"markw2dxxg59s\"\u0026gt;IKA\u0026lt;\/span\u0026gt;), with more than 900 coffee producing partners, takes on an important role of organizing local warehouses and transportation so farmers can overcome these challenges.  PT. \u0026lt;span class=\"markw2dxxg59s\"\u0026gt;IKA\u0026lt;\/span\u0026gt; purchases cherries and carries out the wet hulling process, and subsequent drying.  The dry-mill processing and preparation for export is also done by PT. \u0026lt;span class=\"markw2dxxg59s\"\u0026gt;IKA\u0026lt;\/span\u0026gt; to swiftly bring the coffee to the international market, ensuring consistent quality control and greater earnings for farmers.\u0026lt;\/p\u0026gt;","brand":"Royal Coffee Inc","offers":[{"title":"Default Title","offer_id":46840769020092,"sku":"3427097000055128838","price":741.01,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0720\/7672\/2364\/files\/rcf-coffee-info-2aed724a7962c0a285c8d24324c3da23a5e0b664d21aed99f88113e21c52567f.jpg?v=1789807226"},{"product_id":"40675","title":"Sumatra Lintong Parpea Grade 1 - 40675 - SPOT RCWHSE","description":"\u0026lt;p dir=\"ltr\"\u0026gt;Regional details\u0026lt;\/p\u0026gt;\u003cbr\u003e\n\u0026lt;p dir=\"ltr\"\u0026gt;Tradition runs deep in the province of North Sumatra on the island of Sumatra, renowned for cup profiles and the classic Indonesian style of coffee cultivation and processing.\u0026amp;nbsp; Coffee is cultivated and harvested from farms that average less than 3 acres in size.\u0026amp;nbsp; Producers belong to the Hutasoit tribe and maintain a traditional village lifestyle that includes houses that resemble ships. Seventy percent of the producers are women who rely on coffee income to support their families.\u0026lt;\/p\u0026gt;\u003cbr\u003e\n\u0026lt;p dir=\"ltr\"\u0026gt;Processing Details\u0026lt;\/p\u0026gt;\u003cbr\u003e\n\u0026lt;p dir=\"ltr\"\u0026gt;Each producer carefully sorts their harvested cherries before depulping and fermenting overnight with small micro-mills. Then the coffee is washed and laid out on patios to shed the excess water from the parchment covered beans.\u0026amp;nbsp; Next the coffee takes a detour from the conventional path of processing in other origins, wherein, the coffee parchment is removed while the coffee still has a high moisture content. \u0026amp;nbsp; This wet-hulling process, called Giling Basah in the Indonesian language, leaves the coffee bean exposed while drying on patios to a moisture percentage acceptable for export.\u0026amp;nbsp; This Indonesian processing method gives the bean its unique bluish color and the hallmark Indonesian profile.\u0026lt;\/p\u0026gt;\u003cbr\u003e\n\u0026lt;p dir=\"ltr\"\u0026gt;Exporting Details\u0026lt;\/p\u0026gt;\u003cbr\u003e\n\u0026lt;p dir=\"ltr\"\u0026gt;With Indonesian coffees, half the battle is overcoming logistical challenges like rugged roads and unpredictable torrents of rain.\u0026amp;nbsp; Sehati Berkah Utama, an export company, takes on an important role of organizing local warehouses and transportation so farmers can overcome these challenges.\u0026amp;nbsp; Sehati Berkah Utama also coordinates the dry-mill process to swiftly bring the coffee to the international market, ensuring greater earnings for producers.\u0026lt;\/p\u0026gt;","brand":"Royal Coffee Inc","offers":[{"title":"Default Title","offer_id":46844396372156,"sku":"3427097000054449592","price":711.13,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0720\/7672\/2364\/files\/rcf-coffee-info-00f3091a17f7096313c87063a24a634b4151d5b603ad73d56b1d3c8c46348922.jpg?v=1789779034"},{"product_id":"41024","title":"Bali Kintamani Wet Hull - 41024 - GrainPro Bags - SPOT RCWHSE","description":"Sourcing Details:\u003cbr\u003e\nWith Indonesian coffees, half the battle is overcoming logistical challenges like rugged roads and unpredictable torrents of rain. Working with exporters like Karana Global helps farmers overcome these challenges and ensures that coffee safely makes it to the international market.\u003cbr\u003e\n\u003cbr\u003e\nProcessing Details:\u003cbr\u003e\n\u003cbr\u003e\nThis particular lot comes from the Kintamani region of Bali. Harvested cherries are transported to a centrally located mill operated by Karana, which is equipment for a variety of processing options including wet hulled. Producers practice meticulous harvesting standards, which include selectively picking during specific phases of the moon and brix measurements to ensure maximum sugar concentration in the coffee fruit.\u003cbr\u003e\n\u003cbr\u003e\nWet-hulled coffee of course undergoes a uniquely early milling step that contributes to the viscous, earthy-sweet character of many of Indonesia’s most famous profiles. At Karana Global, cherries arrive at the central mill, they are carefully sorted and floated to remove damaged and underripe fruit. In this climate wet parchment requires about 2 days to skin-dry, after which the coffee is hulled, still at 30% moisture. Once wet-hulled the naked coffee seeds continue to sun-dry between 7 to 15 days until the moisture content reaches around 12%.\u003cbr\u003e\n\u003cbr\u003e\nExporting Details:\u003cbr\u003e\nFor the export preparation, dried coffee is transported to Karana’s Global dry mill facility where coffee is received, cupped and selected for export. Coffee is sorted with equipment typically in most dry mills, such as gravity beds, screens and an electronic color sorter.","brand":"Royal Coffee Inc","offers":[{"title":"Default Title","offer_id":46847283855548,"sku":"3427097000055179045","price":720.38,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0720\/7672\/2364\/files\/rcf-coffee-info-0c25cc39c2f5753daf4466f6198f4756a66c20d27cfb074e5095f2c9a4c20128.jpg?v=1789786338"},{"product_id":"41059","title":"Sumatra Bener Meriah Gayo Mandheling Grade 1 - 41059 - SPOT COSEATAC","description":"\u0026lt;span\u0026gt;This is a classic wet-hulled coffee from the Aceh province.\u0026amp;nbsp;It's\u0026amp;nbsp;earthy, complex, and has\u0026amp;nbsp;a cedar-like briskness, along with baker's chocolate and sweet tobacco. Royal has been\u0026amp;nbsp;purchasing\u0026amp;nbsp;coffee from CV. Gayo\u0026amp;nbsp;Mandiri\u0026amp;nbsp;for over 10 years.\u0026amp;nbsp;\u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt;\u0026amp;nbsp;\u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt;\u0026amp;nbsp;\u0026lt;\/span\u0026gt;\u003cbr\u003e\n\u003cbr\u003e\n\u0026lt;b\u0026gt;\u0026lt;span\u0026gt;Sumatra's Aceh Province\u0026lt;\/span\u0026gt;\u0026lt;\/b\u0026gt;\u0026lt;span\u0026gt;\u0026amp;nbsp;\u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt;\u0026amp;nbsp;\u0026lt;\/span\u0026gt;\u003cbr\u003e\n\u003cbr\u003e\n\u0026lt;span\u0026gt;Aceh (pronounced\u0026amp;nbsp;AH-CHEY) is the northernmost province of Sumatra. Its highland territory, surrounding Lake\u0026amp;nbsp;Tawar\u0026amp;nbsp;and the central city of\u0026amp;nbsp;Takengon,\u0026amp;nbsp;is considered to be\u0026amp;nbsp;the epicenter of one of the world’s most unique coffee terroirs.\u0026amp;nbsp;\u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt;\u0026amp;nbsp;\u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt;\u0026amp;nbsp;\u0026lt;\/span\u0026gt;\u003cbr\u003e\n\u003cbr\u003e\n\u0026lt;span\u0026gt;Coffee farms in this area are managed with the experience of many generations of cultivation, while also harmoniously woven into their surrounding tropical forests. The canopies are\u0026amp;nbsp;loud\u0026amp;nbsp;and fields are\u0026amp;nbsp;almost impenetrably\u0026amp;nbsp;thick with coffee plants, fruit trees, and vegetables, all of which are constantly flushing with new growth. Year-round mists and rain showers never\u0026amp;nbsp;cease,\u0026amp;nbsp;farm floors are spongy and deep with layered biomass, and\u0026amp;nbsp;almost every\u0026amp;nbsp;square meter of the region\u0026amp;nbsp;seems to exude\u0026amp;nbsp;life. Nothing is ever still. Including coffee ripening, which occurs ten months out of the year.\u0026amp;nbsp;\u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt;\u0026amp;nbsp;\u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt;\u0026amp;nbsp;\u0026lt;\/span\u0026gt;\u003cbr\u003e\n\u003cbr\u003e\n\u0026lt;b\u0026gt;\u0026lt;span\u0026gt;CV Gayo\u0026amp;nbsp;Mandiri\u0026lt;\/span\u0026gt;\u0026lt;\/b\u0026gt;\u003cbr\u003e\n\u003cbr\u003e\n\u0026lt;span\u0026gt;GayoMandiriis a family-operated exporter based in Bener Meriah, a broad district that encompasses the mountains along the north shore of Lake Tawar. Gayo Mandiri works with local cooperatives, operates a central dry mill, and promotes a relationship-based sales model with their buyers. Royal has been purchasing coffee from Gayo Mandiri since 2013.\u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt;\u0026amp;nbsp;\u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt;\u0026amp;nbsp;\u0026lt;\/span\u0026gt;\u003cbr\u003e\n\u003cbr\u003e\n\u0026lt;span\u0026gt;CV Gayo\u0026amp;nbsp;Mandiri, along with many local industries in the region,\u0026amp;nbsp;identifies\u0026amp;nbsp;itself as “Gayo”,\u0026amp;nbsp;after the\u0026amp;nbsp;Gayonese\u0026amp;nbsp;ethnic group which has long made Aceh their home, and which\u0026amp;nbsp;comprises\u0026amp;nbsp;a vast majority of farmer members.\u0026amp;nbsp;\u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt;\u0026amp;nbsp;\u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt;\u0026amp;nbsp;\u0026lt;\/span\u0026gt;\u003cbr\u003e\n\u003cbr\u003e\n\u0026lt;span\u0026gt;Regional coffee nomenclature in Sumatra, especially \u0026amp;quot;Mandheling\u0026amp;quot;, is malleable, and it is often difficult to pinpoint a coffee’s exact origin without direct partnerships that allow buyers to trace the entire value chain themselves. So, it is helpful to work with exporters that have a local supply chain of their own. Gayo Mandiri operates in the highlands and is personally invested in their community’s success. Gayo Mandiri regularly distributes farming tools and cash dividends to cooperative members, as well as invests in drying tents for their central operations to reduce the risk of coffee spoilage.\u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt;\u0026amp;nbsp;\u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt;\u0026amp;nbsp;\u0026lt;\/span\u0026gt;\u003cbr\u003e\n\u003cbr\u003e\n\u0026lt;b\u0026gt;\u0026lt;span\u0026gt;Wet-Hulled Processing\u0026amp;nbsp;\u0026lt;\/span\u0026gt;\u0026lt;\/b\u0026gt;\u0026lt;span\u0026gt;\u0026amp;nbsp;\u0026lt;\/span\u0026gt;\u003cbr\u003e\n\u003cbr\u003e\n\u0026lt;span\u0026gt;Sumatra’s smallholder\u0026amp;nbsp;supply chain\u0026amp;nbsp;is a complicated process. Notably, processing is typically not overseen by a single individual or team; instead, coffee moves task by task through different parties before reaching its final,\u0026amp;nbsp;fully-dried, state.\u0026amp;nbsp;\u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt;\u0026amp;nbsp;\u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt;\u0026amp;nbsp;\u0026lt;\/span\u0026gt;\u003cbr\u003e\n\u003cbr\u003e\n\u0026lt;span\u0026gt;Coffee farms in\u0026amp;nbsp;Bener\u0026amp;nbsp;Meriah average 0.5-2 hectares each. Every village with cooperative members has a collector (or more) who receives fresh-picked cherry for washed processing each day. Once a batch of coffee has been\u0026amp;nbsp;depulped, fermented overnight, washed clean, and then sun-dried to the touch, each collector then delivers the batch to\u0026amp;nbsp;one of the\u0026amp;nbsp;cooperatives\u0026amp;nbsp;local hulling stations. It is\u0026amp;nbsp;here\u0026amp;nbsp;where the coffee is mechanically hulled of its parchment, leaving behind just the soft, high-moisture coffee bean (thus earning the term “wet-hulled”), all of which is spread out on large patios\u0026amp;nbsp;and tarpaulins\u0026amp;nbsp;to continue drying\u0026amp;nbsp;until the coffee reaches an internal moisture content of 13-14%. Each handoff is orchestrated by the cooperative, and the members’ coffee is traced throughout each step of the chain.\u0026amp;nbsp;Final, dried coffee is hand-sorted multiple times to Grade 1 standards prior to export.\u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt;\u0026amp;nbsp;\u0026lt;\/span\u0026gt;","brand":"Royal Coffee Inc","offers":[{"title":"Default Title","offer_id":46866277531836,"sku":"3427097000055269308","price":710.74,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0720\/7672\/2364\/files\/rcf-coffee-info-42bd61acab47a3c994a21632f87aa0bfc3f1a5b86f6de604bc43cf8aee6d6d4c.jpg?v=1789866676"},{"product_id":"41066","title":"Sumatra Gayo Serinen Hybrid Washed - 41066 - GrainPro Bags - SPOT RCWHSE","description":"\u0026lt;div\u0026gt;Regional details \u0026lt;br \/\u0026gt;\u0026lt;\/div\u0026gt;\u0026lt;div\u0026gt;Tradition runs deep in the province of North Sumatra on the island of Sumatra, renowned for cup profiles and the classic Indonesian style of coffee cultivation and processing.\u0026amp;nbsp; Coffee is cultivated and harvested from farms that average less than 3 acres in size.\u0026amp;nbsp; Producers belong to the Hutasoit tribe and maintain a traditional village lifestyle that includes houses that resemble ships.\u0026amp;nbsp; Seventy percent of the producers are women who rely on coffee income to support their families.\u0026lt;br \/\u0026gt;\u0026lt;\/div\u0026gt;\u0026lt;div\u0026gt;Processing Details\u0026lt;br \/\u0026gt;\u0026lt;\/div\u0026gt;\u0026lt;div\u0026gt;Each producer delivers harvested cherries to a centralized wet mill where it is carefully sorted before depulping.\u0026amp;nbsp; Next the depulped coffee undergoes a dry ferment in an airtight container, which allows for an extended 14-day ferment. Next the coffee is fermented for another 3 days while submerged in water.\u0026amp;nbsp; Then the coffee is washed and laid out on patios and dried to a moisture of 11 percent.\u0026lt;br \/\u0026gt;\u0026lt;\/div\u0026gt;\u0026lt;div\u0026gt;Exporting Details\u0026lt;br \/\u0026gt;\u0026lt;\/div\u0026gt;\u0026lt;div\u0026gt;With Indonesian coffees, half the battle is overcoming logistical challenges like rugged roads and unpredictable torrents of rain.\u0026amp;nbsp; Adena Coffee, an export company, takes on an important role of organizing local warehouses and transportation so farmers can overcome these challenges.\u0026amp;nbsp; Adena Coffee also coordinates the dry mill process to swiftly bring the coffee to the international market, ensuring greater earnings for producers.\u0026lt;br \/\u0026gt;\u0026lt;\/div\u0026gt;","brand":"Royal Coffee Inc","offers":[{"title":"Default Title","offer_id":46872877269180,"sku":"3427097000055298174","price":884.01,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0720\/7672\/2364\/files\/SUMATRA-FTO-BENER-MERIAH-GAYO-MANDIRI-MANDHELING-GRADE-1back-2_3767b979-b180-4922-8be0-d55839288c21.jpg?v=1787750475"},{"product_id":"41067","title":"Sumatra Gayo Ragi Washed - 41067 - GrainPro Bags - SPOT RCWHSE","description":"\u0026lt;div\u0026gt;Regional details \u0026lt;br \/\u0026gt;\u0026lt;\/div\u0026gt;\u0026lt;div\u0026gt;Tradition runs deep in the province of North Sumatra on the island of Sumatra, renowned for cup profiles and the classic Indonesian style of coffee cultivation and processing.\u0026amp;nbsp; Coffee is cultivated and harvested from farms that average less than 3 acres in size.\u0026amp;nbsp; Producers belong to the Hutasoit tribe and maintain a traditional village lifestyle that includes houses that resemble ships. Seventy percent of the producers are women who rely on coffee income to support their families.\u0026lt;br \/\u0026gt;\u0026lt;\/div\u0026gt;\u0026lt;div\u0026gt;\u0026lt;br \/\u0026gt;\u0026lt;\/div\u0026gt;\u0026lt;div\u0026gt;Processing Details\u0026lt;br \/\u0026gt;\u0026lt;\/div\u0026gt;\u0026lt;div\u0026gt;Each producer delivers harvested cherries to a centralized wet mill where it is carefully sorted before depulping.\u0026amp;nbsp; Next the depulped coffee undergoes a dry 72-hour fermentation in an airtight container adding a local yeast called Ragi Tape (Saccharomyces cerevisiae).\u0026amp;nbsp; Then the coffee is washed and laid out on patios and dried to a moisture of 11 percent.\u0026lt;br \/\u0026gt;\u0026lt;\/div\u0026gt;\u0026lt;div\u0026gt;\u0026lt;br \/\u0026gt;\u0026lt;\/div\u0026gt;\u0026lt;div\u0026gt;Exporting Details\u0026lt;br \/\u0026gt;\u0026lt;\/div\u0026gt;\u0026lt;div\u0026gt;With Indonesian coffees, half the battle is overcoming logistical challenges like rugged roads and unpredictable torrents of rain.\u0026amp;nbsp; Adena Coffee, an export company, takes on an important role of organizing local warehouses and transportation so farmers can overcome these challenges.\u0026amp;nbsp; Adena Coffee also coordinates the dry-mill process to swiftly bring the coffee to the international market, ensuring greater earnings for producers.\u0026lt;br \/\u0026gt;\u0026lt;\/div\u0026gt;\u0026lt;div\u0026gt;\u0026lt;br \/\u0026gt;\u0026lt;\/div\u0026gt;","brand":"Royal Coffee Inc","offers":[{"title":"Default Title","offer_id":46872883364028,"sku":"3427097000055298180","price":913.18,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0720\/7672\/2364\/files\/rcf-coffee-info-208fbea9ea030b3a68e577a9e638b886686cc08904977d2aaa75cb73a7d84c02.jpg?v=1789800111"},{"product_id":"41068","title":"Sumatra Gayo Natural - 41068 - GrainPro Bags - SPOT RCWHSE","description":"\u0026lt;div\u0026gt;Regional details \u0026lt;br \/\u0026gt;\u0026lt;\/div\u0026gt;\u0026lt;div\u0026gt;Tradition runs deep in the province of North Sumatra on the island of Sumatra, renowned for cup profiles and the classic Indonesian style of coffee cultivation and processing.\u0026amp;nbsp; Coffee is cultivated and harvested from farms that average less than 3 acres in size.\u0026amp;nbsp; Producers belong to the Hutasoit tribe and maintain a traditional village lifestyle that includes houses that resemble ships. Seventy percent of the producers are women who rely on coffee income to support their families.\u0026lt;br \/\u0026gt;\u0026lt;\/div\u0026gt;\u0026lt;div\u0026gt;\u0026lt;br \/\u0026gt;\u0026lt;\/div\u0026gt;\u0026lt;div\u0026gt;Processing Details\u0026lt;br \/\u0026gt;\u0026lt;\/div\u0026gt;\u0026lt;div\u0026gt;Each producer delivers harvested cherries to the mill in Kenawat where they are carefully sorted and dried slowly over a period of 30 to 40 days to gently reduce the moisture to 11 percent.\u0026lt;br \/\u0026gt;\u0026lt;\/div\u0026gt;\u0026lt;div\u0026gt;\u0026lt;br \/\u0026gt;\u0026lt;\/div\u0026gt;\u0026lt;div\u0026gt;Exporting Details\u0026lt;br \/\u0026gt;\u0026lt;\/div\u0026gt;\u0026lt;div\u0026gt;With Indonesian coffees, half the battle is overcoming logistical challenges like rugged roads and unpredictable torrents of rain.\u0026amp;nbsp; Adena Coffee, an export company, takes on an important role of organizing local warehouses and transportation so farmers can overcome these challenges.\u0026amp;nbsp; Adena Coffee also coordinates the dry-mill process to swiftly bring the coffee to the international market, ensuring greater earnings for producers.\u0026lt;br \/\u0026gt;\u0026lt;\/div\u0026gt;\u0026lt;div\u0026gt;\u0026lt;br \/\u0026gt;\u0026lt;\/div\u0026gt;","brand":"Royal Coffee Inc","offers":[{"title":"Default Title","offer_id":46872884117692,"sku":"3427097000055298186","price":867.09,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0720\/7672\/2364\/files\/rcf-coffee-info-16a91b7d884afaf9244bf53cf39ca194288017414fbe4f9e213e441e4e1a5717.jpg?v=1789793485"},{"product_id":"38137","title":"SUMATRA FT-FLO ORGANIC TAKENGON RATU KETIARA WOMEN'S COOPERATIVE GAYO MANDHELING GRADE 1 - 38137 - SPOT RCWHSE","description":"Aceh (pronounced AH-CHEY) is the northernmost province of Sumatra. Its highland territory, surrounding Lake Laut Tawar and the local city of Takengon, is considered to be the epicenter of one of the world’s most unique coffee terroirs due to its isolated heirloom set of typica and catimor-based cultivars, it’s uniquely fertile microclimates, land husbandry, and tradition of wet-hulled processing. Coffee farms in this area are managed with the experience of many generations of cultivation, while also harmoniously woven into their surrounding tropical forests. The canopies are loud and fields are almost impenetrably thick with coffee and fruit trees and vegetables, all of which are constantly flushing with new growth. Year-round mists and rain showers never cease, farm floors are spongy and deep with compost, and almost every square meter of the region seems to exude life. Nothing is ever still.\u003cbr\u003e\n\u003cbr\u003e\nPT Ketiara is an umbrella group in this area that was founded in 2009 by Ms. Rahmah, who began in coffee as a local cherry collector more than 20 years ago, and who by now is one of Indonesia’s most respected coffee entrepreneurs. As a woman coming up in the male-dominated, largely conservative Muslim industry of Sumatra coffee, Ms. Rahmah learned to be assertive in negotiations, tend endlessly to the happiness of the farmers she represents, and to make her business a collective representation of the true gender diversity and talent of her community.\u0026amp;nbsp; The original cooperative was Fair Trade certified in 2011 and has grown from 38 original farmer members to almost 2000, and into multiple different sub-companies to service different qualities, processing styles, and certifications. Ms. Rahmah and her leadership team are in constant communication with their members.\u0026amp;nbsp; The price of coffee in Sumatra, while somewhat protected due to the limited supply of its terroir, is still extremely volatile between farmers and collectors, and the Ketiara group is as transparent with their farmers as they are with their buyers when it comes to navigating local cherry markets, exporter competition, and quality expectations.\u003cbr\u003e\n\u003cbr\u003e\nRatu Ketiara Gayo (RKG) is the Ketiara group’s newest business unit: a women’s cooperative established in 2017 and co-lead by three of Ms. Rahmah’s young protégés: Ms. Indayana as chairwoman; Ms. Dini as quality control; and Ms. Murul Kemala as treasurer. RKG represents a younger generation of farmers, 971 in total, 80% of whom are women, and all of whom are focused on top quality. Together RKG members farm a total of 1,234 hectares of coffee.\u003cbr\u003e\n\u003cbr\u003e\nRegional coffee distinctions in the northern provinces of Sumatra are interestingly all based on human ethnicity, rather than geography itself. “Mandheling” for example, is a broad label for a widespread cultural group in Sumatra and Malaysia and subsequently the most common coffee trading term, applying to almost any chosen blend of wet-hulled coffees from across the northern half of the island. “Batak” is a Mandheling sub-ethnicity based around Lake Toba and considered a regional coffee pedigree to itself, and often marketed as such. These terms are malleable, and it is often difficult to pinpoint a coffee’s exact origin without direct partnerships that allow buyers to travel the entire value chain themselves. “Gayo” is Ketiara’s declaration, used to proudly signify a pure microregion and society of coffee from the center of Aceh, handmade by the Gayo people. Ketiara undoubtedly captures their community’s best qualities through careful logistics. The cooperative centrally controls transport, final drying, and sorting for all members’ coffee. It also conducts all export business from their headquarters in the mountains, avoiding any further consolidation or exposure of their shipments to Sumatra’s humid, balmy coastal climate, where many exporters tend to hold green coffee for sale.","brand":"Royal Coffee Inc","offers":[{"title":"Default Title","offer_id":46874686718140,"sku":"3427097000045950006","price":752.34,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0720\/7672\/2364\/files\/rcf-coffee-info-7dfa6f3eb5494c9fecdd2f6bd3f8e700e26ea88934b66f066086ce7fcce2f32f.jpg?v=1789907553"},{"product_id":"41065","title":"Sumatra Gayo Keni Wet Hulled - 41065 - GrainPro Bags - SPOT RCWHSE","description":"\u0026lt;p dir=\"ltr\"\u0026gt;\u0026lt;span\u0026gt;Regional details\u0026lt;\/span\u0026gt;\u0026lt;\/p\u0026gt;\u003cbr\u003e\n\u0026lt;p dir=\"ltr\"\u0026gt;Tradition runs deep in the province of North\u0026amp;nbsp;\u0026lt;span class=\"mark8we0luv3u\"\u0026gt;Sumatra\u0026lt;\/span\u0026gt;\u0026amp;nbsp;on the island of\u0026amp;nbsp;\u0026lt;span class=\"mark8we0luv3u\"\u0026gt;Sumatra\u0026lt;\/span\u0026gt;, renowned for cup profiles and the classic Indonesian style of coffee cultivation and processing.\u0026amp;nbsp; Coffee is cultivated and harvested from farms that average less than 3 acres in size.\u0026amp;nbsp; Producers belong to the Hutasoit tribe and maintain a traditional village lifestyle that includes houses that resemble ships.\u0026amp;nbsp; Seventy percent of the producers are women who rely on coffee income to support their families.\u0026lt;\/p\u0026gt;\u003cbr\u003e\n\u0026lt;p dir=\"ltr\"\u0026gt;Processing Details\u0026lt;\/p\u0026gt;\u003cbr\u003e\n\u0026lt;p dir=\"ltr\"\u0026gt;Each producer carefully sorts their harvested cherries before depulping and fermenting overnight with small micro-mills.\u0026amp;nbsp; The coffee takes on a unique step in fermenting in which the depulped coffee is fermented with no water.\u0026amp;nbsp; Then the coffee is washed and laid out on patios to shed the excess water from the parchment covered beans.\u0026amp;nbsp; Next the coffee takes the traditional indonesian detour from the conventional path of processing in other origins, wherein, the coffee parchment is removed while the coffee still has a high moisture content.\u0026amp;nbsp;\u0026amp;nbsp;This \u0026lt;span class=\"markagkaun8gr\"\u0026gt;wet\u0026lt;\/span\u0026gt;-\u0026lt;span class=\"markfu6jda9nf\"\u0026gt;hull\u0026lt;\/span\u0026gt;ing process, called Giling Basah in the Indonesian language, leaves the coffee bean exposed while drying on patios to a moisture percentage acceptable for export.\u0026amp;nbsp; This Indonesian processing method gives the bean its unique bluish color and the hallmark Indonesian profile.\u0026lt;\/p\u0026gt;\u003cbr\u003e\n\u0026lt;p dir=\"ltr\"\u0026gt;Exporting Details\u0026lt;\/p\u0026gt;\u003cbr\u003e\n\u0026lt;p dir=\"ltr\"\u0026gt;With Indonesian coffees, half the battle is overcoming logistical challenges like rugged roads and unpredictable torrents of rain.\u0026amp;nbsp; Adena Coffee, an export company, takes on an important role of organizing local warehouses and transportation so farmers can overcome these challenges.\u0026amp;nbsp; \u0026lt;span style=\"font-weight: 400\"\u0026gt;Adena Coffee Kenawat Coffee Mill\u0026lt;\/span\u0026gt;\u0026amp;nbsp;also coordinates the dry-mill process to swiftly bring the coffee to the international market, ensuring greater earnings for producers.\u0026lt;\/p\u0026gt;","brand":"Royal Coffee Inc","offers":[{"title":"Default Title","offer_id":46876596732092,"sku":"3427097000055298168","price":707.56,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0720\/7672\/2364\/files\/rcf-coffee-info-288a82670709573650694aca5c24b032df01daedf92771ecfe144cfb8356de23.jpg?v=1789805484"},{"product_id":"41058","title":"Sumatra Bener Meriah Gayo Mandheling Grade 1 - 41058 - SPOT SEAFORTH","description":"\u0026lt;span\u0026gt;This is a classic wet-hulled coffee from the Aceh province.\u0026amp;nbsp;It's\u0026amp;nbsp;earthy, complex, and has\u0026amp;nbsp;a cedar-like briskness, along with baker's chocolate and sweet tobacco. Royal has been\u0026amp;nbsp;purchasing\u0026amp;nbsp;coffee from CV. Gayo\u0026amp;nbsp;Mandiri\u0026amp;nbsp;for over 10 years.\u0026amp;nbsp;\u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt;\u0026amp;nbsp;\u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt;\u0026amp;nbsp;\u0026lt;\/span\u0026gt;\u003cbr\u003e\n\u003cbr\u003e\n\u0026lt;b\u0026gt;\u0026lt;span\u0026gt;Sumatra's Aceh Province\u0026lt;\/span\u0026gt;\u0026lt;\/b\u0026gt;\u0026lt;span\u0026gt;\u0026amp;nbsp;\u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt;\u0026amp;nbsp;\u0026lt;\/span\u0026gt;\u003cbr\u003e\n\u003cbr\u003e\n\u0026lt;span\u0026gt;Aceh (pronounced\u0026amp;nbsp;AH-CHEY) is the northernmost province of Sumatra. Its highland territory, surrounding Lake\u0026amp;nbsp;Tawar\u0026amp;nbsp;and the central city of\u0026amp;nbsp;Takengon,\u0026amp;nbsp;is considered to be\u0026amp;nbsp;the epicenter of one of the world’s most unique coffee terroirs.\u0026amp;nbsp;\u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt;\u0026amp;nbsp;\u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt;\u0026amp;nbsp;\u0026lt;\/span\u0026gt;\u003cbr\u003e\n\u003cbr\u003e\n\u0026lt;span\u0026gt;Coffee farms in this area are managed with the experience of many generations of cultivation, while also harmoniously woven into their surrounding tropical forests. The canopies are\u0026amp;nbsp;loud\u0026amp;nbsp;and fields are\u0026amp;nbsp;almost impenetrably\u0026amp;nbsp;thick with coffee plants, fruit trees, and vegetables, all of which are constantly flushing with new growth. Year-round mists and rain showers never\u0026amp;nbsp;cease,\u0026amp;nbsp;farm floors are spongy and deep with layered biomass, and\u0026amp;nbsp;almost every\u0026amp;nbsp;square meter of the region\u0026amp;nbsp;seems to exude\u0026amp;nbsp;life. Nothing is ever still. Including coffee ripening, which occurs ten months out of the year.\u0026amp;nbsp;\u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt;\u0026amp;nbsp;\u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt;\u0026amp;nbsp;\u0026lt;\/span\u0026gt;\u003cbr\u003e\n\u003cbr\u003e\n\u0026lt;b\u0026gt;\u0026lt;span\u0026gt;CV Gayo\u0026amp;nbsp;Mandiri\u0026lt;\/span\u0026gt;\u0026lt;\/b\u0026gt;\u003cbr\u003e\n\u003cbr\u003e\n\u0026lt;span\u0026gt;GayoMandiriis a family-operated exporter based in Bener Meriah, a broad district that encompasses the mountains along the north shore of Lake Tawar. Gayo Mandiri works with local cooperatives, operates a central dry mill, and promotes a relationship-based sales model with their buyers. Royal has been purchasing coffee from Gayo Mandiri since 2013.\u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt;\u0026amp;nbsp;\u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt;\u0026amp;nbsp;\u0026lt;\/span\u0026gt;\u003cbr\u003e\n\u003cbr\u003e\n\u0026lt;span\u0026gt;CV Gayo\u0026amp;nbsp;Mandiri, along with many local industries in the region,\u0026amp;nbsp;identifies\u0026amp;nbsp;itself as “Gayo”,\u0026amp;nbsp;after the\u0026amp;nbsp;Gayonese\u0026amp;nbsp;ethnic group which has long made Aceh their home, and which\u0026amp;nbsp;comprises\u0026amp;nbsp;a vast majority of farmer members.\u0026amp;nbsp;\u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt;\u0026amp;nbsp;\u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt;\u0026amp;nbsp;\u0026lt;\/span\u0026gt;\u003cbr\u003e\n\u003cbr\u003e\n\u0026lt;span\u0026gt;Regional coffee nomenclature in Sumatra, especially \u0026amp;quot;Mandheling\u0026amp;quot;, is malleable, and it is often difficult to pinpoint a coffee’s exact origin without direct partnerships that allow buyers to trace the entire value chain themselves. So, it is helpful to work with exporters that have a local supply chain of their own. Gayo Mandiri operates in the highlands and is personally invested in their community’s success. Gayo Mandiri regularly distributes farming tools and cash dividends to cooperative members, as well as invests in drying tents for their central operations to reduce the risk of coffee spoilage.\u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt;\u0026amp;nbsp;\u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt;\u0026amp;nbsp;\u0026lt;\/span\u0026gt;\u003cbr\u003e\n\u003cbr\u003e\n\u0026lt;b\u0026gt;\u0026lt;span\u0026gt;Wet-Hulled Processing\u0026amp;nbsp;\u0026lt;\/span\u0026gt;\u0026lt;\/b\u0026gt;\u0026lt;span\u0026gt;\u0026amp;nbsp;\u0026lt;\/span\u0026gt;\u003cbr\u003e\n\u003cbr\u003e\n\u0026lt;span\u0026gt;Sumatra’s smallholder\u0026amp;nbsp;supply chain\u0026amp;nbsp;is a complicated process. Notably, processing is typically not overseen by a single individual or team; instead, coffee moves task by task through different parties before reaching its final,\u0026amp;nbsp;fully-dried, state.\u0026amp;nbsp;\u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt;\u0026amp;nbsp;\u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt;\u0026amp;nbsp;\u0026lt;\/span\u0026gt;\u003cbr\u003e\n\u003cbr\u003e\n\u0026lt;span\u0026gt;Coffee farms in\u0026amp;nbsp;Bener\u0026amp;nbsp;Meriah average 0.5-2 hectares each. Every village with cooperative members has a collector (or more) who receives fresh-picked cherry for washed processing each day. Once a batch of coffee has been\u0026amp;nbsp;depulped, fermented overnight, washed clean, and then sun-dried to the touch, each collector then delivers the batch to\u0026amp;nbsp;one of the\u0026amp;nbsp;cooperatives\u0026amp;nbsp;local hulling stations. It is\u0026amp;nbsp;here\u0026amp;nbsp;where the coffee is mechanically hulled of its parchment, leaving behind just the soft, high-moisture coffee bean (thus earning the term “wet-hulled”), all of which is spread out on large patios\u0026amp;nbsp;and tarpaulins\u0026amp;nbsp;to continue drying\u0026amp;nbsp;until the coffee reaches an internal moisture content of 13-14%. Each handoff is orchestrated by the cooperative, and the members’ coffee is traced throughout each step of the chain.\u0026amp;nbsp;Final, dried coffee is hand-sorted multiple times to Grade 1 standards prior to export.\u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt;\u0026amp;nbsp;\u0026lt;\/span\u0026gt;","brand":"Royal Coffee Inc","offers":[{"title":"Default Title","offer_id":46895072673980,"sku":"3427097000055269301","price":715.55,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0720\/7672\/2364\/files\/rcf-coffee-info-42bd61acab47a3c994a21632f87aa0bfc3f1a5b86f6de604bc43cf8aee6d6d4c.jpg?v=1789866676"},{"product_id":"41186","title":"DECAF KOMODO ORGANIC ROYAL SELECT SWISS WATER PROCESS - 41186 - SPOT SEAFORTH","description":"DECAF KOMODO ORGANIC ROYAL SELECT SWISS WATER PROCESS is curated from lots that the Royal team has selected based on cup profile, physical preparation, and potential to express excellently once decaffeinated. During the Swiss Water process, the green coffee is hydrated to expand the beans for caffeine extraction. The hydrated green coffee is then introduced to Green Coffee Extract (GCE), a unique solution of concentrated coffee solubles that allows the caffeine to leave the green coffee via osmosis while minimizing the loss of flavor compounds. Once the caffeine has been removed the green coffee is re-dried and re-bagged for transport, and the GCE is filtered of its caffeine through proprietary carbon filters and recycled to be used again.","brand":"Royal Coffee Inc","offers":[{"title":"Default Title","offer_id":46900207943868,"sku":"3427097000055605246","price":846.59,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0720\/7672\/2364\/files\/DECAF-KOMODO-ORGANIC-ROYAL-SELECT-SWISS-WATER-PROCESSBACK_61d785c9-adbe-4e5c-b455-f28b57d59015.jpg?v=1788203381"},{"product_id":"38187","title":"SUMATRA FT-FLO ORGANIC KOKOWAGAYO WOMEN'S COOPERATIVE GRADE 1 - 38187 - SPOT COMIDWEST","description":"\u0026lt;span\u0026gt;Aceh (pronounced AH-CHEY) is the northernmost province of Sumatra. Its highland territory, surrounding Lake Tawar and the central city of Takengon, is considered to be the epicenter of one of the world’s most unique coffee terroirs. Coffee farms in this area are managed with the experience of many generations of cultivation, while also harmoniously woven into their surrounding tropical forests. The canopies are loud and fields are almost impenetrably thick with coffee plants, fruit trees, and vegetables, all of which are constantly flushing with new growth.\u0026amp;nbsp; Year-round mists and rain showers never cease, farm floors are spongy and deep with layered biomass, and almost every square meter of the region seems to exude life.\u0026amp;nbsp; Nothing is ever still. Including coffee ripening, which occurs ten months out of the year. \u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt;\u0026amp;nbsp;\u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt;\u0026amp;nbsp;\u0026lt;\/span\u0026gt;\u003cbr\u003e\n\u003cbr\u003e\n\u0026lt;span\u0026gt;Gayo Women’s Cooperative is a small producer group with members spread throughout 8 different villages in Bener Meriah, a broad district that encompasses the mountains along the north shore of Lake Tawar. The group began with 226 members in 2014, and has slowly grown since.\u0026amp;nbsp;\u0026amp;nbsp;\u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt;\u0026amp;nbsp;\u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt;\u0026amp;nbsp;\u0026lt;\/span\u0026gt;\u003cbr\u003e\n\u003cbr\u003e\n\u0026lt;span\u0026gt;Sumatra’s smallholder coffee is a complicated process. Notably, processing is typically not overseen by a single individual or team; instead, coffee moves task by task through different parties before reaching its final, fully-dried, state.\u0026amp;nbsp; Coffee farms in Aceh average 0.5-2 hectares each (even smaller for this group, where farms range from 0.5-1 hectares). Every village with cooperative members has a collector (or more) who receives fresh-picked cherry for washed processing each day, depulping the coffee at their home.\u0026amp;nbsp;\u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt; Once a batch of coffee has been depulped, fermented overnight, washed clean, and then sun-dried to the touch, each collector then delivers the batch to the cooperative’s central mill.\u0026amp;nbsp; Here the coffee is mechanically hulled of its parchment, leaving behind just the soft, high-moisture coffee bean (thus earning the term “wet-hulled”), all of which is spread out on large patios to continue drying, from 40% moisture down to about 18%.\u0026amp;nbsp; From here the green coffee is bulked and transported again for final drying, where it will reach 13% before being packaged for export.\u0026amp;nbsp; Each handoff is orchestrated by the cooperative, and the members’ coffee is traced throughout each step of the chain.\u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt;\u0026amp;nbsp;\u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt;\u0026amp;nbsp;\u0026lt;\/span\u0026gt;\u003cbr\u003e\n\u003cbr\u003e\n\u0026lt;span\u0026gt;Gayo Women’s Cooperative, along with many local industries in the region, identifies itself as “Gayo”, after the Gayonese ethnic group which has long made Aceh their home, and which comprises a vast majority of farmer members.\u0026amp;nbsp; Regional coffee distinctions in the northern provinces of Sumatra tend to be based on regional ethnicity, rather than geography itself, which unfortunately has muddled the island’s traceability over time. “Mandheling” for example, is a broad label for a widespread cultural group in Sumatra and Malaysia and subsequently the broadest coffee trading term, applying to almost any chosen blend of wet-hulled coffees from across the northern half of the island, from generic lots to highly traceable ones like this one. These terms are malleable, and it is often difficult to pinpoint a coffee’s exact origin without direct partnerships that allow buyers to trace the entire value chain themselves. So, it is helpful to work with exporters with a local supply chain, who themselves operate in the highlands and are personally invested in their community’s success. \u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt;\u0026amp;nbsp;\u0026lt;\/span\u0026gt;","brand":"Royal Coffee Inc","offers":[{"title":"Default Title","offer_id":46932521222332,"sku":"3427097000046230052","price":757.05,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0720\/7672\/2364\/files\/rcf-coffee-info-68190714ddd8c901d97963aa9ba5f5791062d70b876afa4eec0b77d9f8e499a1.jpg?v=1789893020"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0720\/7672\/2364\/collections\/24-480x480_df012450-f049-4f44-9a90-c930f9dcf473.png?v=1789138557","url":"https:\/\/royalcoffee.com\/collections\/indonesia.oembed?page=5","provider":"Royal Coffee","version":"1.0","type":"link"}