In the beginning of the 60’s, the International Coffee Organization (ICO) established an identity code for each exporting country that, followed by the exporters code and the loading/shipping number, is stamped since then in each bag of coffee. As a small tribute to the history of the bag of coffee, Cafés El Magnífico wants to contribute perpetuating this traditional numeration.
Café SUMATRA – BENER MUTIARA
Indonesia
15
Koperasi Permata Gayo,
2260 members
Gayo, Aceh
Bener Mutiara
1.300 – 1.400 masl
Gayo-1 (Tim Tim) and P-88
Semi-washed, sun-dried, Giling Basah
0.27 €. / cup

Café SUMATRA – BENER MUTIARA

From 8,50 to 34,00

Clear
COFFEE CUP COST AT HOME
Do you know what it costs you a quality coffee prepared at home?
Using 8 grs. (customary measure) drink a cup of this extraordinary coffee for 1.44 €.
THE FARM
Koperasi Permata Gayo is located very close to Lake Tawar, in the district of Bener Meriah, in Gayo regency, Aceh region. It was founded in 2006 and today has 2260 members divided into 43 villages. They are doing a great job in terms of traceability, lot separation, experimentation with new processing methods and mono-varietal cultivation. In addition they have just built their own processing plant, which allows them to carry out the entire production process from farm to port, and recovering full control of each stage of the production chain.

About the Cultivars
In the 1920s, Timor Hybrid (HdT), a natural cross between Coffea Arabica and Coffea Canephora (Arabica and Robusta) was found on the island of Timor. HdT has genes that are resistant to CLR, nematodes and coffee berry disease (CBD). The discovery of HdT played an important role in the development of modern varieties and coffee research.

The varieties of Coffea Arabica that we can find today in the Gayo highlands are: Bergendal, Sidikalang, Rambung, Lines - S, USDA, Catimor Jaluk, Ateng Super, BP 542, C - 50, among others. But recommended by the local government for its high productivity and cup quality are: Gayo-1, Gayo-2 and P-88.
PROCESS
The beneficiary in Indonesia, and more specifically in the islands of Sumatra and Sulawesi, is unique and deeply rooted in local culture. This, let's call it the variation, gives the coffees of these islands a distinctive character by which they are known worldwide. A risky process due to the potential to generate defective aromas of wet or moldy soil but in the best batches offers unique profiles with high density, low acidity and aromas not found in other methods.
After harvest, the cherries are manually pulped and the beans loaded with their mucilage still very moist are fermented overnight (10 to 12 hrs) in plastic bags or wicker baskets and then washed by hand with clean water. They are then dried to moisture levels of 30% to 40% and here is the variation, at this point the parchment is removed and the grains are dried in the sun until finally they reach between 12% - 13 % moisture content. For the best lots the grains are classified by size and weight as well as passing through a manual selection.
Its grains have a beautiful dark blue-green color that resembles jade.
Cherries are harvested manually and come from lots that have gone through one, two or even three classifications. Because they are dry processed and are often allowed to dry on the ground in small villages, coffee grading is essential to remove sticks and stones that grains inevitably acquire, although triple grading does not necessarily improve cup quality if the milling has not been correctly executed.
CUPPING NOTES
Caramel fragrance with sutle notes to funghi porcini and orange peel. Very sweet aroma similar to Blue Batak. Hints of carrot, flavours between sweet and veggie, silky, mouth coating with a persistent aftertaste.
ORIGIN
Sumatra is a large island located on the western end of Indonesia, between the Indian Ocean and the Strait of Malacca. It is the 6th largest island in the world and the largest island that is entirely located in Indonesia (New Guinea and Borneo share borders with other countries). The Equator crosses Sumatra in its center, so the climate of the island is tropical, very hot and extremely humid.
The geography is intense and dramatic. The Barisan Mountains cross the island from north-west to south-east, covering approximately 1,600 km. and reach a point of maximum height of 3,800 m. on Mount Kerinci. The landscape not long ago has been dominated by lush tropical forests, but in the last 35 years, Sumatra has lost almost 50% of its native forest. This has caused to some of its native fauna to be in danger of extinction.
Aceh is a province of Indonesia. It is located in the extreme north of Sumatra, and its capital is Banda Aceh. Its population has the highest percentage of Muslim people in all of Indonesia. There are 10 indigenous ethnic groups living in the Aceh region, one of these groups are the Gayonese. They live in the highest lands of the region and today it has a population of approx. of 330,000 people.
The Dutch carried seedlings of coffee (C. arabica) to Java around 1700. This species spread quickly, and was the only one that was cultivated in islands of the archipelago for 2 centuries. Coffee reached the northern highlands of Sumatra in 1888 growing near Lake Toba and later near Lake Tawar (Gayo).
The Dutch again occupied the area violently between 1904 and 1942. It was during this period that the Gayonese developed a cash crop based economy on vegetables and coffee. Today there are a large number of small farmers in the area of Gayo, whose farms have an average size of half a hectare. For this reason they must be grouped and organized into cooperatives.
Sumatra coffees capture the essence of the wild jungle of this tropical island. We cup Sumatra after Sumatra to find this complex, herbaceous and veggie, sweet cedar profile. A corpulent drink that exhibits low acidity with a spicy and moist forest touch. A great Sumatra is creamy, sweet, with hints of butter, spices, and the smell of mushrooms (ceps / porcini).