Ever wonder how and what makes them authentic?
Farmers deliver their coffee cherries to the collectors. The collectors de-pulp, ferment overnight and briefly wash the coffee to get what they call “Gabah” – wet parchment.
They then dry the wet parchment down to 40% moisture content, known as “Labu”. The next step is to wet hull the parchment. This is the part where is very characteristic to this region. Well hull process is a drying process by exposing the beans to the sun. It gives a very unique blue-green colour to the green beans.
The green coffee beans dried down to 20% moisture content, known as “Asalan”. The collectors label Asalan according to its village origin and taken to the cooperative’s dry mill facilities in Medan. It is further dried until the moisture is between 12%-13%. The beans than hand sorted, cupped and blended based on cup profiles.