OUR GREEN BEAN SPECIALTY COFFEE PRODUCT
Our coffee production is long story from our ancestor and parents hard works results and government assistance.
Under new revision, we add some explanation about our product and its background for our buyer additional knowledge. Most people may suggest that our coffee is no way the same with Gayo or Wamena Papua. We will explain it.
EARLY PERIOD OF COFFEE PRODUCT IN INDONESIA
Coffee varieties in Indonesia currently are the diverse subspecies derived through selective breeding at the first place and human selection of coffee plants especially by a branch of government agency for agriculture (Dephutbun – Departemen Perhutanan dan Perkebunan or Forestry and Agriculture Agency). The specified agency is under PTPN or PT PERKEBUNAN NUSANTARA and tasked specifically to maintain cacao and coffee and named as ICCRI.
It was at the early stage of coffee exploration (1690—1870), Indonesian coffee industry had a problem with pest and it was also a turmoil of Independence in 1945 at that time, most of coffee types in Indonesia were Liberika and Robusta only a very negligible number of left-alive Arabika was amazingly growing hidden from most of people.
These hidden Arabica plants were mostly still growing in area of Gayo, Garut or Bandung, Tapanuli (Lintong Area) and Ijen. Other coffee plant was usually Robusta.
EARLY PERIOD WITHIN INDEPENDENCE ERA OF COFFEE PRODUCT IN INDONESIA
After the independence day in 1945, Indonesia government realize about the need to maintain coffee. Government under ICCRI has been supporting a lot in selecting, breeding and monitoring the growth of coffee type and number.
Under ICCRI support, there are many type of coffee trees and recommended formally by law. Specific species are widely introduce under law and regulations as a recommendation to only grow selected species.
CURRENT COFFEE PRODUCT IN INDONESIA
The selected species are having best cupping taste and quite robust with local condition as follows:
* Sigararutang, some may call this varietal as Sigar Utang or Sigarar Utang (it is believe was found in Lintong or Tapanuli. Those three names are always mixed to be different but actually the same. This varietal is actually the similar type of Ateng);
* Lini S-795, P-88, Andungsari 1, Borbor, Kopyol and Timtim (these mainly a hybrid under ICCRI research);
* Ateng or Ateng Super (it is believe was found in Gayo Aceh. Gayo is a local genuine tribe in Aceh and both its people and location is named as Gayo. The seed was actually a results of a long research by ICCRI);
It does not mean that Ateng is only planted in Aceh. It is widely planted all over Indonesia. So it is also applicable to Sigarar Utang. Sigarar Utang is also planted in Gayo and in our farm both in East Bandung (Tangkuban Perahu Mountain) and Garut (Papandayan Mountain).
OUR COFFEE PRODUCT IN INDONESIA
You may wonder why Sigarar Utang in Gayo tastes different with our coffee bean cupping profile but I mention clearly that we use the same tree.
There are many reasons, I wrote previously in one of my post that coffee farmer has many way to make the cupping profile different especially during early process (dry, semi-wet, wet process – submerging and fermentation longer is probably better about 24 hours or a bit more).
The second reason, we just suspect it. I believe the mineral content in the soil, temperature, rain level, altitude are having impact.
Mineral may also be influenced by organic fertilizer which the behaviors of fertilizer source (cows or sheeps meals type and composition. Some people even use fertilizer from chicken excess. while for cows/sheeps, some grass/leaf may not be available in Gayo but it is widely used in Bandung/Garut region) are also different.
In Garut/Bandung, it is common to use Al Basia (Albazia Falcataria) leaf and Rumput Gajah (Pennisetum purpureum) for cows or sheep. It may be different in other place such Gayo.
COFFEE PROCESS AND PRODUCT
Our Java Arabica Coffee is actually a same tree in Tapanuli Lintong and Gayo under different process. It is also our original intention to know more about coffee process. We have many type of coffee and it is actually from same/similar plant within close area in East Bandung or Garut (our farms are in East Bandung and in Garut).
A different post will widely describe the process of our coffee (wet-processed, semi-wet-processed, dry-processed or a modification as we want with a longer or shorter time of specific drying or washing).
Please note that most of the product is wet or dry process as widely known and easier to plan/manage the harvest.
Herewith is picture of our Products. It is from same tree species.
WET-PROCESSED SPECIALTY TYPE 1
MODIFICATION (SEMI WET/DRY)-PROCESSED SPECIALTY
WET-PROCESSED SPECIALTY TYPE 2