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.
SUMATRA – RAJA GAYO Coffee
Indonesia
15
WASHING STATION: Raja Gayo | WASHING STATION
Koperasi Serba Usaha (KSU) Qahwah Tanoh Gayo
Koperasi Serba Usaha (KSU) Qahwah Tanoh Gayo
Gayo Highlands, Bener Meriah
1.100 – 1.500 masl
Tim Tim, Ateng, Linie S795, Typica
Semi-washed (Giling Basah)
0.36 €. / cup

SUMATRA – RAJA GAYO Coffee

From 10,00 to 40,00

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 0.36 €.
THE FARM
CERTIFICATION: Organic and Fair Trade
THE WASHING STATION
This lot consists of the 2018 production of members of the Qahwah Tanoh Gayo cooperative. The coffee producer group has 1235 members, who altogether farm coffee on 1305 hectares. The growing area of the Raja Gayo lot lies in the Bener Meriah district of Central Aceh, in northern Sumatra. This part of Indonesia has many different coffee varieties growing criss-cross on the smallholder coffee plantation. In the Gayo region, you can typically find Tim Tim, Ateng, Linie S795 and Typica. These old Typica varieties give the coffees a wonderful citrusy, almost floral character.
Most of the coffee production in this part of Indonesia takes place on smallholder farms. The members of the Qahwah Tanoh Gayo cooperative all have relatively young coffee farms, with high-yielding trees.
PROCESS
Milling in Indonesia, and more specifically in the islands of Sumatra and Sulawesi, is unique and deeply rooted in local culture. This, let's say 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 mouldy soil but in the best batches offers unique profiles with high density, low acidity and aromas not found in other methods.

After the 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. Then they are dried to moisture levels of 30% to 40% and here is the variation, at this point the parchment is removed and the unprotected beans are dried in the sun until finally they reach between 12% - 13 % moisture content. For the best lots the beans are classified by size and weight as well as passing through a manual selection.

CUPPING NOTES
Zucchini, chocolate and spices fragrance. Elderflower, tangerine, yeast and honey aromas. Clean and juicy with a veggie hint, dark chocolate aftertaste, medium body, lively acidity, white pepper and baked apple finish.

ORIGIN
Sumatra coffees capture the essence of the wild jungle of this tropical island of Indonesia. We cup Sumatra after Sumatra to find this complex, herbaceous, veggie and sweet cedar profile. A corpulent drink that exhibits low acidity with a spicy touch and moist forest. A great Sumatra is creamy, sweet, with a touch of butter, spices, and the smell of mushrooms (ceps / porcini).
Its grains have a beautiful dark blue-green colour that resembles jade.
Cherries are harvested by hand, and come in lots that have gone through one, two or even three classifications. Since they are processed dry and are often allowed to dry on the ground in small villages, coffee grading is essential to remove the sticks and stones that beans inevitably acquire, although the triple classification does not necessarily improve the quality of the cup if the process is not executed correctly.
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).

GAYO
Sumatra Gayo is one of Indonesia’s finest coffee qualities. Its authenticity is even recognized by the EU with a Protected Geographical Indication (PGI) status. The Gayo Highland has high potential for producing delicious coffees thanks to its natural growing conditions. The soil is volcanic, the nearby lake provides good soil irrigation and the climate is naturally humid. Coffee grows under gentle shade conditions at an altitude between 1.100 and 1.500 meters above sea level. These conditions make for happy, healthy coffee plants whose cherries mature slowly. Only goodness!