Sourcing Details:
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. 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 Humbang Hasundutan and Karo regencies within the North Sumatra province on the island of Sumatra, Indonesia. Catur has established an association of 800 producers.
Processing Details:
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. 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. 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.
Exporter Details:
Catur operates its own dry mill facility, ensuring an attention to detail throughout the entire post harvest process. Catur has also invested in supporting increased environmental protections in the Indonesian coffee industry.
