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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. This 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. 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.
Wet hulling is a process devised in Sumatra and adopted throughout the region as a solution to rainy, humid conditions that make drying green coffee a challenge. Typically, farmers depulp freshly picked cherries, ferment overnight, and wash the seeds before selling to a mill or collector only partially dried. The coffee's husk (parchment) is removed much earlier stage than in a standard washed process, while the green seed is still soft and pliable; great care is needed to prevent excessive damage. After milling, the coffee seeds are then finally dried until optimum moisture content is reached.
Roast: medium
Tasting Notes: cacao, tobacco, wine grape
Espresso Recipe:
18g in / 45g out / 24 seconds
9 Bar Pressure | 8.5 TDS | Extraction: 21.25%
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. This 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. 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.
Wet hulling is a process devised in Sumatra and adopted throughout the region as a solution to rainy, humid conditions that make drying green coffee a challenge. Typically, farmers depulp freshly picked cherries, ferment overnight, and wash the seeds before selling to a mill or collector only partially dried. The coffee's husk (parchment) is removed much earlier stage than in a standard washed process, while the green seed is still soft and pliable; great care is needed to prevent excessive damage. After milling, the coffee seeds are then finally dried until optimum moisture content is reached.
Roast: medium
Tasting Notes: cacao, tobacco, wine grape
Espresso Recipe:
18g in / 45g out / 24 seconds
9 Bar Pressure | 8.5 TDS | Extraction: 21.25%
