Crown Jewel Sumatra Anaerobic Wet Hull Kampung Kenawat Region - 35821-1 - SPOT RCWHSE

Regional details 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.

Coffee is cultivated and harvested from farms that average less than 3 acres in size.

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. Processing Details Each producer carefully sorts their harvested cherries before depulping and fermenting overnight with small micro-mills.

The coffee takes on a unique step in fermenting in which the depulped coffee is sealed in airtight containers that allow the fermentation to be extended for up to seven days.

Then the coffee is washed and laid out on patios to shed the excess water from the parchment covered beans.

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.

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. Exporting Details With Indonesian coffees, half the battle is overcoming logistical challenges like rugged roads and unpredictable torrents of rain.

Adena Coffee, an export company, takes on an important role of organizing local warehouses and transportation so farmers can overcome these challenges.

Adena Coffee Kenawat Coffee Mill also coordinates the dry-mill process to swiftly bring the coffee to the international market, ensuring greater earnings for producers.