We are proud to announce the launch of our new logo as part of our ever-evolving company’s identity. As our business grows and evolved over the years with support from all our coffee supplier to satisfy the needs of coffee roasters, we felt it was the perfect time to evaluate our company’s brand and [...]
After Solok Radjo, we head to West Java Province, where we were invited to meet coffee growers at Gunung Puntang and Mangalayang. We were asked to do cupping for the coffee produced by these two farms, and to compare them with coffee from other parts of Indonesia; Aceh, Sulawesi, and Sumatra. What intriguing is [...]
We have taken the opportunity during the year-end break last year to visit a coffee plantation in West Sumatra, Solok Radjo Cooperative. The coffee produced by this plantation, which located 1600masl, has continued to gain recognition in the local market as well as international. Started their first harvest last year, the coffee produced was [...]
Since certified in 2014, our partner, Kokowagayo (Gayo Women Cooperative Coffee) has continuously distributed premium benefited of selling Organic coffee and Fairtrade Coffee back to farmers and members. Being the first all Woman Coffee Cooperative of Asia, Kokowagayo has improved the livelihoods of its farmers and a total premium of USD $230.000.00 (two hundred [...]
Sumatra Coffee House attended Atlanta Coffee Auction Sequel which was part of Trade Expo Indonesia 2016, the largest trade show of the year with strong support from the Government and the private sector, which take place in Jakarta International Expo, Kemayoran, Central Jakarta, 12 – 16 October 2016. In this auction there are 14 [...]
The 8th Indonesian Cupping Competition International (KKSI) event, which was conducted as part of the Sumatra Coffee Festival in Takengon 21st – 23rd October 2016 was a success. Sumatra Coffee House had the opportunity to attend this event where it gathers all growers from Toraja, Solok, and West Java to East Timor. Gayo Ambassador [...]
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 [...]
