Sumatra - Bener Meriah

Moonroast Coffee

Sumatra - Bener Meriah
  • Sumatra - Bener Meriah
  • Sumatra - Bener Meriah
  • £7.15

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Farm Bener Meriah Farmer Group
Origin Tingkem, Aech
Varietals Typica, Red Caturra & Tim Tim
Altitude 1,100 - 1,450 masl
Process Semi Washed / Giling Basah
Cup Score 84
Cup Profile: Plum, smokey, sweet tobacco, tamarind & dark chocolate.
More Details:

The average farm size in is small, just one to five hectares across the country and different varietals can often be found growing together. Sumatran coffees are mainly produced by a unique semi-washed process which is sometimes described as "wet-hulled" and is known locally as Giling Basah. In this process the coffee is picked, machine pulped (usually on the individual small holding) and then partly sun dried. The parchment is then removed revealing a whitish coloured, swollen green bean when the moisture content is around 30%. The drying is then completed where the seed quickly turns to a dark green colour unique to Sumatra. 

Bener Meriah Farmer Group

Located near Tingkem in the Regency of Bener Meriah, the co-opertaive compromises of 400 farmers spread over 450 hectares who grow their coffee in the rich and fertile volcanic loam soils which are comprised of a mixture of sand, silt and clay. This soil type combined with the climate allow for the perfect growing conditions of coffee giving the rich and full bodied, spicy and smokey coffees associated with the region. The Mandheling coffee represent all Arabica coffee in this area and the name derives from the Mandailing people who produce coffee in the Tapanuli region.

The members of the Co-op receive training on tree management looking at the application of pesticides, pruning and picking ripe cherries to assure the best quality possible. Within this farmers also receive training on conservation of the natural environment looking at measures to prevent soil degradation, erosion and improving soil health. They are also educated on waste management as well as ensuring safe working conditions for themselves. Once picked the coffee undergoes a 12-hour fermentation process before then being dried for 1-2 days to around 35-40% moisture. Once the coffee has reached this moisture it is then sent for hulling and then further dried to down to around 15-18%. From here the coffee is then transported to Medan where it is finally dried down to 13% moisture content before It is then packed in grain pro lined bags ready for shipping.

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