KSU Gayo Mandiri
Gayo Mandiri Sumatra
No longer listed last seen 17 Mar 2016
View at Gardelli No longer listed by Gardelli · last seen 2016-03-17
Price
Listed: €11.00
Where it's from
- Co-op KSU Gayo Mandiri
Description
CUP SCORE 87.75 (scaa cup protocol)
Aromatic herbs / Earthy / Yellow grapefruit / Maple
suggested for espresso and filter
*Orders are roasted on Saturday. Please take this into account when ordering
Technical detail
Several small farmers Indonesia
Producer Country
Sumatra (Aceh) 1200-1550 masl
Region Elevation
Wet-hulled S Lini and Caturra
Pulping process Cultivar
May 15 October 15
Picked in Landed in
18000 kg Jute bag
Lot size Arrived in
Self-made
Rubens Gardelli drum roaster
Roast profile by Roasted on
THE STORY BEHIND
KSU Gayo Mandiri was established on November 2008 by the Ministry of Cooperatives, and in the present days counts with 1294 members. The coffee production is done by the cooperative members and commercialized by the cooperative.
In the pursuit of quality, KSU has implemented new teaching and consulting strategies to help the producers to achieve better quality. The cooperative facilitate the know how of the usage of organic fertilizers among the producers.
Gayo and Javanese women work together under the shade coverings as they hand sort beans from the villiages near Takegon. Mostof these women are widows from the Free Aceh conflict that only ended in 2005. Hopefully this aides in the healing of this troubled region that was also devastated by the Tsunami on the twenty sixth of December 2004.
Coffee beans are handpicked when ripe and processed by manual pulpers. The wet parchment then is left in plastic bags for 10 to 12 hours for the fermentation process. Then the mucilage as well as floaters and husk is removed by hand while washing in clean water. Then coffee is quickly sun-dried until they reach 50% of humidity and cleaned before rapidly selling to local market.
Only the best high-humidity content parchment is purchased by the final mill; then the mill sun-dry the parchment again for other 1 or 2 days before hulling. As a result of that, the parchment undergo the hulling process at a very high level of humidity content, around 25%. Then the ânakedâ beans are dried until they reach the right level of humidity for export, that is 11%. All these steps gives Sumatran wet-hulled coffees a unique cup profile.
The cooperative has been developing an area of 100 hectares for Arabica production, which will start to produce in early 2015.
Text from Gardelli's listing.