Indonesia – Sumatra – Orangutan

Region

Origin: Indonesia – North Sumatra – Gayo Highlands

Altitude: 1,200 – 1,600 meters above sea level

Climate: Tropical and humid with heavy rainfall and dense forests

Soil: Fertile volcanic soil rich in minerals

Cultivation

Type: 100% Arabica

Varieties: Catimor – Typica – Ateng – Bourbon

Grown by smallholder farmers on plots of 0.5 – 2 hectares

Natural and organic farming practices, free of pesticides and chemical fertilizers

Harvest & Processing

Harvest Season: November – March

Picking Method: Hand-picked (Selective Picking) to ensure only ripe cherries are collected

Processing Method: Wet Hulling (Giling Basah)

Pulping immediately after harvest

Short fermentation (12–24 hours)

Initial drying to 30–35% moisture

Hulling while still wet

Final drying to ~12% moisture

This traditional method produces distinctive flavors, a full body, and low acidity

Cup Profile

Body: Very full (Heavy Body)

Acidity: Low

Roast Level: Medium – balancing sweetness and depth

Sustainability – Orang Utan Coffee Project

A unique initiative combining specialty coffee production with environmental protection

Farmers receive financial premiums for committing to rainforest preservation

Supports:

Rainforest conservation in Aceh

Sumatran Orangutan Conservation Programme (SOCP) for rehabilitation and protection of endangered orangutans

Technical Information

Item Details

Type 100% Arabica
Varieties Catimor – Typica – Ateng – Bourbon
Altitude 1,200 – 1,600 m
Harvest Hand-picked (November – March)
Processing Wet Hulling – Giling Basah
Body Very full
Acidity Low
Roast Level Medium Roast
Sustainability Farmer support + Rainforest protection + Orangutan conservation