This Single Origin coffee from Sumatra is famous for its spicy and bold flavours with notes of dried figs.
This coffee is of the highest quality. All the coffee we at Johan & Nyström buy in is specialty coffee, which means that it has received over 80 points on a 100-point scale. In order to achieve such high scores, it is required that the farmers take good care of their farms, their farms and, above all, their coffee trees. Not all farmers we work with are certified according to frameworks and regulations, but all work with sustainable methods and protect both the land and those who use it.
Our purchasing philosophy is based on buying as much as we can from as few producers as possible. In this way, we can create long-term relationships with farmers who share our philosophy and together make a real difference. Because it is actually the case that it is by continuously rewarding quality that we can together raise the standard for coffee farmers worldwide.
So we buy a lot of the coffee that we put in our brew mixes, and then some special fun microlots that we then launch in our Seasonal Origin series during the year. In this way, we can make use of larger parts of each farm's harvest than if we only bought a few bags from a microlot.
This coffee comes from Aceh province on the northernmost tip of the Indonesian island of Sumatra. Aceh is home to the Gayo region, which is a 'Protected Denomination of Origin' meaning that Gayo coffee can only come from this specific region. Due to the proximity to the equator and the tropical climate, there is harvest season in Sumatra almost all year round, which means we can get fresh coffee all year round. Sumatra has over 40,000 small-scale farmers who grow coffee on farms averaging 2 hectares, and they usually form cooperatives. What really makes Gayo coffee stand out is the Giling Basah process. The process is used in Sumatra and the rest of Indonesia due to their humid climate. It is a slightly different washing process where, after the peel and pulp have been removed in a "pulper", the coffee is allowed to dry to around 25-30% humidity instead of the "normal" 10-12%. The remaining parchment paper is then removed when the coffee is still quite moist and then allowed to dry as usual. This speeds up drying and gives a fantastic spicy and musty taste.
The cooperatives we buy this coffee from are all organically certified, but none of the coffee farmers we work with otherwise prefer to spray their cultivation with anything at all because it can disrupt the natural cycle of different plants, insects and animals on the farm. We like to buy really good coffee and pay a fair price for it. Because it is with the demand for quality that we can show the way forward for the coffee industry.
The coffee is then roasted by our master roasters at the roastery in Skogås outside Stockholm and each coffee has its own roast profile. So that even if the cooperative the coffee comes from changes over the course of the year, you will recognize the good taste!
The coffee is Fairtrade certified, traded, audited and sourced from Fairtrade producers, total 100%. For more visit info.fairtrade.net/sourcing
Ingredient: 100 % organic coffee