Variety: Typica, Tim-tim, Catimor, and Abyssinia
Process: Anaerobically fermented, wet hulled and dried on cement patios
Producer: 6 smallholder farmers organized around the Adena Coffee Kenawat Coffee Mill
Region: Kampung Kenawat, Bener Meriah Regency, Aceh District, Sumatra, Indonesia
Country: Indonesia
Elevation: 1600-1700 MASL
Notes: Cola, Blood Orange, Chocolate
 
Rooted in tradition, North Sumatra on the island of Sumatra is known for its distinctive cup profiles and classic Indonesian coffee practices. Coffee is grown on small farms averaging less than three acres, tended by producers from the Hutasoit tribe who maintain a village lifestyle, with homes shaped like ships. Remarkably, 70% of these producers are women who depend on coffee as a vital source of income to support their families.
 
Each producer carefully hand-sorts their harvested cherries before depulping and fermenting them overnight using small micro-mills. A distinct step follows: the depulped coffee is sealed in airtight containers, allowing fermentation to extend up to seven days. Afterward, the coffee is washed and spread on patios to dry, shedding excess moisture from the parchment-covered beans. Unlike conventional processing methods, Indonesian producers use a traditional technique called Giling Basah, or wet-hulling, where the parchment is removed while the beans still contain high moisture. This exposes the beans during drying, resulting in their signature bluish hue and the classic Indonesian flavor profile.