Indonesian Coffee | Kaffeerösterei Kirmse

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Description

Indonesian Coffee - as diverse as Indonesia itself

As diverse as the country of Indonesia is, so too is Indonesian coffee. Multi-faceted, colorful, like the more than 17,000 islands that make up Indonesia. Indonesia primarily produces Robusta coffee beans; the cultivation of Arabica coffee accounts for only about 10% of the annual coffee harvest. The green coffee we use, from Kaffeerösterei Kirmse, is of course an Arabica. The "Indonesia" coffee, hand-harvested by smallholder farmers, comes from the Aceh region, located at the northern tip of Sumatra. Water for coffee processing is scarce on Sumatra, so smallholder farmers utilize the traditional Giling Basah method for processing the coffee beans: The coffee cherries are pulped and dried for one day. Then the parchment skin is removed while the coffee beans still contain a lot of moisture. The coffee beans display a unique bluish-green appearance; the Giling Basah method reduces acidity in the coffee and gives "Indonesia" coffee an exceptional body and diverse aromas.

"Indonesia" Coffee - Organic Coffee and Highland Coffee at the same time

The "Indonesia" coffee is certified with the EU Organic Seal. The Indonesian ORGANIC coffee from the Aceh region is characterized by its organic cultivation, which adheres to the highest ecological standards. This certification guarantees that the coffee is grown under strict ecological guidelines, without the use of chemical fertilizers or pesticides.

The fertile, volcanic soils and altitudes of 1100 to 1300 meters offer ideal conditions for this high-quality highland coffee. The large number of active volcanoes provide the coffee plants with the nutrient-rich, fertile volcanic soil they need to allow these exceptional quality coffee beans to thrive.

The coffee from Sumatra is particularly noteworthy among Indonesian coffees; Sumatra is home to Kopi Luwak, the world's most expensive coffee. The coffee farms are nestled in mixed forest, protected by shady trees. In addition to the characteristics that distinguish it as a highland coffee, the "Indonesia" coffee is harvested by hand by smallholder farmers, and its coffee cherries are processed using the Giling Basah method. Giling Basah imparts its light, delicate acidity to "Indonesia" coffee. Diverse, soft aromas and a full body are accompanied by a slightly earthy taste with herbal notes.

Due to its delicate acidity, this Arabica coffee is particularly popular among women, while its slightly earthy, smoky taste also delights men. "Indonesia" coffee leaves a deep, lasting impression and is considered an Arabica with the greatest flavor diversity worldwide - a true experience for coffee connoisseurs and lovers.

At a glance

Flavors: Almond, Chocolate, Herbs
Character: Full-bodied, Velvety, Nutty, Spicy
Country of Origin: Indonesia
Region: North Sumatra, Aceh Province – Gayo Highlands (around Burni Telong Volcano)
Altitude: 1,200 – 1,700 m above sea level
Soil / Climate: Volcanic soils, humid mountain climate
Producer / Project: Organic-certified small farmers of the region, processing and export by PT. Indokom Citra Persada (Central mill in Aceh)
Bean: 100% Arabica
Varietals: Ateng Super, Sigarar Utang (local cultivars)
Harvest: Selective handpicking of ripe cherries, (April – June and November – January)
Processing: Semi-washed (wet hulled - Giling Basah, a typical Indonesian process)
Drying: Gently sun-dried
Quality / Grading: Organic Certificate, Grade 1, EP (European Preparation)

Lebensmittel Hersteller, Importeur und / oder Vertriebspartner für dieses Produkt ist: Jens Kirmse · Kaffeerösterei Kirmse · Prälat-Neun-Straße 4 · 94227 Zwiesel