The Ketiara Cooperative was born about 20 years ago under the guidance of Mrs. Ramah, one of the first women, to carry on this business on the island of Sumatra. This coffee, of Bourbon, Typica, Caturra and Catimor varieties, is grown at an altitude of 1200-1500 meters in the tropical forests of the Gayo region.

Sumatra QUEEN KETIARA coffee is processed with precision during all stages of the supply chain. The selection of the ripest drupes through a very selective manual picking takes place in the morning and in the afternoon. The drupes are processed inside the processing stations where the parchments arrive already pulped by hand from small producers. To ensure the best quality, the time between harvesting and processing is never more than 12 hours. Once the coffee arrives at the processing plant, the parchments are dried on raised beds, and processed with the Wet Hulled method (Giling Basah) which involves removing the parchment from the beans before complete drying.

Michele’suggestion: this coffee is full-bodied and sweet, with spicy notes and aromatic herbs. In the aftertaste balsamic hints reminiscent of mint. Indonesian coffees are becoming increasingly popular around the world for their unique features.